Hwachae facts for kids
Omija-hwachae (magnolia berry punch)
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|
| Type | Punch |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Similar dishes | Sudan |
| Korean name | |
| Hangul |
화채
|
|---|---|
| Hanja |
花菜
|
| Revised Romanization | hwachae |
| McCune–Reischauer | hwach'ae |
| IPA | [hwa.tɕʰɛ] |
Hwachae (Hangul: 화채; Hanja: 花菜) is a popular traditional Korean drink. It's a type of punch made with different fruits or edible flower petals. These fruits and flowers are usually soaked in water sweetened with honey or magnolia berry juice.
Today, people in South Korea often add fizzy drinks or fruit juices to their hwachae. Before serving, hwachae is often decorated with pine nuts. It's a refreshing treat, especially in warm weather!
Discovering Types of Hwachae
There are about thirty different kinds of traditional hwachae. Each one uses unique ingredients to create special flavors.
Fruit Hwachae
Many hwachae drinks are made with fresh fruits.
- Aengdu-hwachae (앵두화채; "cherry punch") – This punch uses Korean cherries in honeyed water. People often drink it during Dano, a festival on the fifth day of the fifth lunar month.
- Bae-hwachae (배화채; "pear punch") – Made with Korean pear pieces shaped like flowers. These float in sweet magnolia berry juice.
- Boksunga-hwachae (복숭아화채; "peach punch") – This punch uses peaches that have been preserved in honey and sugared water.
- Chamoe-hwachae (참외화채; "melon punch") – Made with slices of Korean melon, cherries, and celery. It's served in honeyed magnolia berry juice.
- Cheondoboksunga-hwachae (천도복숭아화채; "nectarine punch") – Similar to peach punch, but made with nectarines preserved in honey and sugared water.
- Milgam-hwachae (밀감화채; "citrus punch") – Also called gyul-hwachae. It uses citrus fruit pieces, often summer oranges. The fruit juice is mixed with lemon juice, sugar, and water. This punch is a special drink from Jeju Island, where many citrus fruits grow.
- Mogwa-hwachae (모과화채; "quince punch") – Made with slices of Chinese quince and hardy mandarin. These are preserved in sugar and honeyed water for about 20 days.
- Omija-hwachae (오미자화채; "magnolia berry punch") – This punch features sweet magnolia berry juice. It's often decorated with pretty slices of Korean pear.
- Podo-hwachae (포도화채; "grape punch") – Made with peeled grapes boiled in sugared water. It also includes cherries and honeyed water.
- Sagwa-hwachae (사과화채; "apple punch") – Uses apple pieces cut into flower shapes. These float in honeyed magnolia berry juice.
- Sansa-hwachae (산사화채; "hawthorn punch") – This punch uses jellied mountain hawthorn, called sansa-pyeon. The slices are floated in honeyed water.
- Sanddalgi-hwachae (산딸기화채; "raspberry punch") – Made with Korean raspberries and honeyed water. It's a traditional drink for Yudu, a festival on the fifteenth day of the sixth lunar month.
- Subak-hwachae (수박화채; "watermelon punch") – A very popular summer drink! It's made with scooped or sliced watermelon pieces, other fruits, ice cubes, and honeyed watermelon juice.
- Ddalgi-hwachae (딸기화채; "strawberry punch") – A simple and sweet punch made with fresh strawberries.
- Yuja-hwachae (유자화채; "yuja punch") – This punch uses thinly sliced yuja and Korean pear. It also has pomegranate seeds and honeyed water.
Flower Hwachae
Some hwachae drinks are made with beautiful flower petals. The petals are first coated with mung bean starch, then quickly blanched (dipped in hot water), cooled in ice water, and drained. This helps them keep their shape and color. Flower hwachae is usually topped with pine nuts.
- Jangmi-hwachae (장미화채; "rose punch") – Made with delicate rose petals floating in honeyed magnolia berry juice.
- Jindallae-hwachae (진달래화채; "rhododendron punch") – This punch uses petals from the Korean rhododendron. It's served in honeyed magnolia berry juice. It's often enjoyed during Samjinnal, a festival on the third day of the third lunar month.
- Songhwa-hwachae (송화화채; "pine pollen punch") – Also known as songhwa-su or songhwa-milsu. It's made with dried pollen from the Korean red pine and honeyed water. This is a special drink from Gangwon Province.
- Sunchae-hwachae (순채화채; "water-shield punch") – Made with water-shield leaves. These leaves float in honeyed water or honeyed magnolia berry juice.
Noodle Hwachae
Some hwachae types even include noodles! These are cool and refreshing desserts for summer.
- Changmyeon (창면; "noodle punch") – This cool summer dessert has noodles made from mung bean starch. It's served in omija juice.
- Hwamyeon (화면; "flower noodle punch") – This is similar to changmyeon, but it also includes edible flower petals for extra beauty and flavor.
See also
In Spanish: Hwachae para niños
