Hwachae
{{Short description|Korean traditional fruit or flower drinks}}
{{Italic title}}{{Infobox food
| name = Hwachae
| image = Omija punch 07.jpg
| caption = Omija-hwachae (magnolia berry punch)
| alternate_name =
| country = Korea
| region =
| national_cuisine = Korean cuisine
| creator =
| year =
| mintime =
| maxtime =
| type = Punch
| course =
| served =
| main_ingredient = Magnolia berries, Honey
| minor_ingredient =
| variations =
| serving_size =
| calories =
| calories_ref =
| protein =
| fat =
| carbohydrate =
| glycemic_index =
| similar_dish = Sudan
| other =
| module = {{Infobox Korean name/auto
| child = yes
| hangul = 화채
| hanja = 花菜
| ipa = {{IPA|ko|hwa.tɕʰɛ|}}
}}
}}
Hwachae ({{Korean|hangul=화채}}) is a general term for traditional Korean punches, made with various fruits or edible flower petals. The fruits and flowers are soaked in honeyed water or honeyed magnolia berry juice.{{Cite web|url=http://www.foodinkorea.org/eng_food/korfood/korfood9_2.jsp|title=Kind of Eumcheongryu: Hwachae (Honeyed juice mixed with fruits)|website=Food in Korea|publisher=Korea Agro-Fisheries Trade Corporation|archive-url=https://web.archive.org/web/20090415182033/http://www.foodinkorea.org/eng_food/korfood/korfood9_2.jsp|archive-date=15 April 2009|access-date=21 May 2008}}{{Cite news|url=http://koreana.kf.or.kr/viewPdf.asp?filename=2005_SUMMER_E076.pdf|title=Hwachae: Refreshing Beverages to Beat the Summer Heat|last=Yoon|first=Sook-ja|date=Summer 2005|work=Koreana|access-date=25 April 2013|issue=19|pages=76–79|author-link=Yoon Sook-ja|archive-url=https://web.archive.org/web/20160303170715/http://koreana.kf.or.kr/viewPdf.asp?filename=2005_SUMMER_E076.pdf|archive-date=3 March 2016|url-status=dead}}{{Cite news|url=https://edition.cnn.com/travel/article/best-korean-drinks/index.html|title=Best Korean drinks -- from banana milk to hangover juice|last=Jung|first=Alex|date=13 July 2017|work=CNN Travel|access-date=4 August 2017}} In modern South Korea, carbonated drinks and fruit juices are also commonly added to hwachae.{{Cite news|url=http://www.straitstimes.com/lifestyle/food/toast-the-festive-season-five-cocktail-recipes|title=Toast the festive season: Five cocktail recipes|last=Goh|first=Kenneth|date=20 December 2015|work=The Straits Times|access-date=4 August 2017}}{{Cite news|url=http://www.koreaherald.com/view.php?ud=20140718000932|title=Hwachae (Korean traditional fruit punch)|last=Ro|first=Hyo-sun|date=18 July 2014|work=The Korea Herald|access-date=4 August 2017}} Hwachae is often garnished with pine nuts before it is served.
Types
= Fruit =
File:Korean pear punch-Baehwachae-01.jpg
File:Korean fruit punch-Milgam hwachae-01.jpg
File:Subak-hwachae.jpg (watermelon punch)]]
- Aengdu-hwachae ({{Korean|hangul=앵두화채|lit=cherry punch|labels=no}}) – made with Korean cherries and honeyed water. It is associated with Dano, the fifth day of the fifth lunar month.
- Bae-hwachae ({{Korean|hangul=배화채|lit=pear punch|labels=no}}) – made with flower-shaped pieces of Korean pear and honeyed magnolia berry juice.{{Cite web|url=https://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000864631|title=Hwachae|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:화채|access-date=4 August 2017}}
- Baesuk ({{Korean|배숙|labels=no}}) – boiled pear punch.
- Boksunga-hwachae ({{Korean|hangul=복숭아화채|lit=peach punch|labels=no}}) – made with peach preserved in honey and sugared water.
- Chamoe-hwachae ({{Korean|hangul=참외화채|lit=melon punch|labels=no}}) – made with Korean melon slices, cherries, celery slices, and honeyed magnolia berry juice.
- Cheondoboksunga-hwachae ({{Korean|hangul=천도복숭아화채|lit=nectarine punch|labels=no}}) – made with nectarine preserved in honey and sugared water.
- Milgam-hwachae ({{Korean|hangul=밀감화채|lit=citrus punch|labels=no}}) – also called gyul-hwachae ({{Korean|귤화채|labels=no}}); made with citrus fruit—usually summer orange— pieces, in the fruit's juice mixed with lemon juice, sugar, and water. It is a local specialty of Jeju Island, where summer oranges and most other citrus fruits are cultivated.{{Cite news|url=https://www.pastemagazine.com/articles/2015/08/5-cooling-korean-punches-to-soothe-your-heatstroke.html|title=5 Cooling Korean Punches to Soothe Your Heat Stroke|last=Kim|first=Dakota|date=4 August 2015|work=Paste|access-date=4 August 2017}}
- Mogwa-hwachae ({{Korean|hangul=모과화채|lit=quince punch|labels=no}}) – made with Chinese quince slices preserved with hardy mandarin slices in sugar and honeyed water, consumed after 20 days.
- Omija-hwachae ({{Korean|hangul=오미자화채|lit=magnolia berry punch|labels=no}}) – made with honeyed magnolia berry juice and decorative slices of Korean pear.
- Podo-hwachae ({{Korean|hangul=포도화채|lit=grape punch|labels=no}}) – made with peeled grape boiled in sugared water, cherries, and honeyed water.
- Sagwa-hwachae ({{Korean|hangul=사과화채|lit=apple punch|labels=no}}) – made with flower-shaped pieces of apple and honeyed magnolia berry juice.
- Sansa-hwachae ({{Korean|hangul=산사화채|lit=hawthorn punch|labels=no}}) – made with jellied mountain hawthorn, called sansa-pyeon, sliced and floated in honeyed water.
- Sanddalgi-hwachae ({{Korean|hangul=산딸기화채|lit=raspberry punch|labels=no}}) – made with Korean raspberries and honeyed water. It is associated with Yudu, the fifteenth day of the sixth lunar month.
- Subak-hwachae ({{Korean|hangul=수박화채|lit=watermelon punch|labels=no}}) – made with scooped or sliced watermelon pieces, bits of other fruits, ice cubes, and honeyed watermelon juice. It is a popular summertime refreshment.{{Cite news|url=http://www.dailycal.org/2017/07/20/beat-summer-heat-korean-styled-watermelon-punch-subak-hwachae/|title=Beat the summer heat with a Korean-styled watermelon punch — subak hwachae|last=Lee|first=Christine|date=20 July 2017|work=The Daily Californian|access-date=4 August 2017}}
- Ddalgi-hwachae ({{Korean|hangul=딸기화채|lit=strawberry punch|labels=no}}) – made with strawberries.
- Yuja-hwachae ({{Korean|hangul=유자화채|lit=yuja punch|labels=no}}) – made with yuja and Korean pear, both thinly julienned, and pomegranate and honeyed water.
= Flower =
Flower petals are coated with mung bean starch and blanched, cooled in ice water, and drained before being put in hwachae. Flower hwachae is usually topped with pine nuts.
- Jangmi-hwachae ({{Korean|hangul=장미화채|lit=rose punch|labels=no}}) – made with rose petals and honeyed magnolia berry juice.
- Jindallae-hwachae ({{Korean|hangul=진달래화채|lit=rhododendron punch|labels=no}}) – made with Korean rhododendron petals and honeyed magnolia berry juice. It is associated with Samjinnal, the third day of the third lunar month.
- Songhwa-hwachae ({{Korean|hangul=송화화채|lit=pine pollen punch|labels=no}}) – also called songhwa-su ({{Korean|송화수|labels=no}}) or songhwa-milsu ({{Korean|송화밀수|labels=no}}); made with dried pollen of Korean red pine and honeyed water. It is a local specialty of Gangwon Province.
- Songhwa-milsu ({{Korean|송화밀수|labels=no}}) – traditional drink made of pine flower pollen (songhwa) and honey.
- Sunchae-hwachae ({{Korean|hangul=순채화채|lit=water-shield punch|labels=no}}) – made with water-shield leaves and honeyed water or honeyed magnolia berry juice.
= Noodle =
- Changmyeon ({{Korean|hangul=창면|lit=noodle punch|labels=no}}) – cool dessert for summer, consisting of noodles made with mung bean starch and omija juice.
- Hwamyeon ({{Korean|hangul=화면|lit=flower noodle punch|labels=no}}) – cool noodle soup almost similar to changmyeon except the addition of edible flower petals.
= Grain =
- Sudan – ({{Korean|수단|labels=no}}) – grain cake punch.