Yuja-hwachae facts for kids

Yuja-hwachae (Hangul: 유자화채; Hanja: 柚子花菜) is a special kind of hwachae. This is a traditional Korean fruit punch. It is made with thinly sliced yuja (a type of citrus fruit), Korean pear, and a touch of honey or sugar.

In Korea, yuja fruits mostly grow in the southern parts of the Korean peninsula. Places like Goheung, Wando, Geoje, and Namhae are famous for them. Because of this, yuja hwachae has become a special local drink in the Jeolla Province and Gyeongsang Province.

How to Make Yuja-hwachae

Making yuja hwachae involves a few careful steps. First, a yuja fruit is cut into quarters. You need to peel off its outer skin, called the rind. It's important to keep the fruit's inner part whole.

Preparing the Fruit

After peeling, the fruit is divided into its natural sections. You then remove the inner white parts and any seeds. Each piece of the yuja rind is placed on a cutting board. The white layer underneath the rind is taken off. Then, the yellow outer part, called the zest, is finely shredded.

A Korean pear is also peeled and cut into thin strips. These pear strips are placed next to the shredded yuja zest. The inner flesh of the yuja fruit is squeezed to get its juice. This juice is mixed with a chilled syrup made from water and sugar.

Mixing and Serving

The shredded yuja zest and pear strips are carefully arranged. They are placed in a large glass bowl, showing off their yellow and white colors. The sweet sugar water is poured over them. The punch then sits for about 30 minutes. This resting time allows the delicious flavor and scent of the yuja to fully come out.

Finally, a few bright red pomegranate seeds and some pine nuts are added. These are placed in the center of the yuja hwachae as garnishes. The finished hwachae is then served in small, individual bowls. It's a refreshing and beautiful drink!

Yuja-hwachae in Korean Culture

Yuja hwachae has a long history in Korea. It was often served as a special drink in the Korean royal court cuisine. This happened during the Joseon Dynasty, which was a long time ago. People thought it was great for quenching thirst. They also loved how pretty it looked.

Autumn Traditions

This fruit punch is traditionally enjoyed in autumn. It is especially linked to a Korean festival called Junggu (중구) or Juyangjeol. This festival happens on the 9th day of the 9th month in the lunar calendar. This date is special because it's believed that two "yang" (positive energy forces) come together.

During Junggu, it was a custom for Korean people to drink yuja hwachae. They would also eat gukhwajeon (국화전), which are flower pancakes made with chrysanthemum. Another traditional item was gukhwaju (국화주), a rice wine also made with chrysanthemum flowers.