Type | Punch |
---|---|
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Similar dishes | Sudan |
Korean name | |
Hangul | 화채 |
---|---|
Hanja | 花菜 |
Revised Romanization | hwachae |
McCune–Reischauer | hwach'ae |
IPA | [hwa.tɕʰɛ] |
Hwachae (Korean: 화채; Hanja: 花菜) is a general term for traditional Korean punches, made with various fruitsoredible flower petals. The fruits and flowers are soaked in honeyed water or honeyed magnolia berry juice.[1][2][3] In modern South Korea, carbonated drinks and fruit juices are also commonly added to hwachae.[4][5] Hwachae is often garnished with pine nuts before it is served.
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It is said that there are around thirty types of traditional hwachae.[2]
Flower petals are coated with mung bean starch and blanched, cooled in ice water, and drained before being put in hwachae.[1] Flower hwachae is usually topped with pine nuts.