Hwachae
Hwachae 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. In modern South Korea, carbonated drinks and fruit juices are also commonly added to hwachae. Hwachae is often garnished with pine nuts before it is served.
Types
It is said that there are around thirty types of traditional hwachae.
Fruit
Aengdu-hwachae – made with Korean cherries and honeyed water. It is associated with Dano, the fifth day of the fifth lunar month.Bae-hwachae – made with flower-shaped pieces of Korean pear and honeyed magnolia berry juice.Baesuk – boiled pear punch.Boksunga-hwachae – made with peach preserved in honey and sugared water.Chamoe-hwachae – made with Korean melon slices, cherries, celery slices, and honeyed magnolia berry juice.Cheondoboksunga-hwachae – made with nectarine preserved in honey and sugared water. Milgam-hwachae – also called gyul-hwachae ; 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.Mogwa-hwachae – made with Chinese quince slices preserved with hardy mandarin slices in sugar and honeyed water, consumed after 20 days.Omija-hwachae – made with honeyed magnolia berry juice and decorative slices of Korean pear. Podo-hwachae – made with peeled grape boiled in sugared water, cherries, and honeyed water.Sagwa-hwachae – made with flower-shaped pieces of apple and honeyed magnolia berry juice. Sansa-hwachae – made with jellied mountain hawthorn, called sansa-pyeon, sliced and floated in honeyed water.Sanddalgi-hwachae – made with Korean raspberries and honeyed water. It is associated with Yudu, the fifteenth day of the sixth lunar month. Subak-hwachae – made with scooped or sliced watermelon pieces, bits of other fruits, ice cubes, and honeyed watermelon juice. It is a popular summertime refreshment.Ddalgi-hwachae – made with strawberries.Yuja-hwachae – 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 – made with rose petals and honeyed magnolia berry juice. Jindallae-hwachae – 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 – also called songhwa-su or songhwa-milsu ; made with dried pollen of Korean red pine and honeyed water. It is a local specialty of Gangwon Province.Songhwa-milsu – traditional drink made of pine flower pollen and honey.Sunchae-hwachae – made with water-shield leaves and honeyed water or honeyed magnolia berry juice.
Noodle
Changmyeon – cool dessert for summer, consisting of noodles made with mung bean starch and omija juice.Hwamyeon – cool noodle soup almost similar to changmyeon except the addition of edible flower petals.
Grain
Sudan – – grain cake punch.