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Korean name
Hangul	화채
Hanja	花菜
Revised Romanization	hwachae
McCune–Reischauer	hwach'ae
IPA	[hwa.tɕʰɛ]

*Hwachae*
	Omija-hwachae (magnolia berry punch)
Type	Punch
Place of origin	Korea
Associated cuisine	Korean cuisine
Similar dishes	Sudan
	Media: Hwachae;

Hwachae (Korean: 화채; Hanja: 花菜) 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.^[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.

Types

It is said that there are around thirty types of traditional hwachae.^[2]

Fruit

Aengdu-hwachae (앵두화채; "cherry punch") – made with Korean cherries and honeyed water.^[6] It is associated with Dano, the fifth day of the fifth lunar month.
Bae-hwachae (배화채; "pear punch") – made with flower-shaped pieces of Korean pear and honeyed magnolia berry juice.^[6]
Baesuk (배숙) – boiled pear punch.
Boksunga-hwachae (복숭아화채; "peach punch") – made with peach preserved in honey and sugared water.^[1]
Chamoe-hwachae (참외화채; "melon punch") – made with Korean melon slices, cherries, celery slices, and honeyed magnolia berry juice.
Cheondoboksunga-hwachae (천도복숭아화채; "nectarine punch") – made with nectarine preserved in honey and sugared water.
Milgam-hwachae (밀감화채; "citrus punch") – also called gyul-hwachae (귤화채); made with citrus fruit—usually summer orange— pieces, in the fruit's juice mixed with lemon juice, sugar, and water.^[6] It is a local specialty of Jeju Island, where summer oranges and most other citrus fruits are cultivated.^[7]
Mogwa-hwachae (모과화채; "quince punch") – made with Chinese quince slices preserved with hardy mandarin slices in sugar and honeyed water, consumed after 20 days.
Omija-hwachae (오미자화채; "magnolia berry punch") – made with honeyed magnolia berry juice and decorative slices of Korean pear.
Podo-hwachae (포도화채; "grape punch") – made with peeled grape boiled in sugared water, cherries, and honeyed water.
Sagwa-hwachae (사과화채; "apple punch") – made with flower-shaped pieces of apple and honeyed magnolia berry juice.
Sansa-hwachae (산사화채; "hawthorn punch") – made with jellied mountain hawthorn, called sansa-pyeon, sliced and floated in honeyed water.
Sanddalgi-hwachae (산딸기화채; "raspberry punch") – made with Korean raspberries and honeyed water. It is associated with Yudu, the fifteenth day of the sixth lunar month.
Subak-hwachae (수박화채; "watermelon punch") – made with scooped or sliced watermelon pieces, bits of other fruits, ice cubes, and honeyed watermelon juice. It is a popular summertime refreshment.^[5]^[8]
Ddalgi-hwachae (딸기화채; "strawberry punch") – made with strawberries.^[1]
Yuja-hwachae (유자화채; "yuja punch") – made with yuja and Korean pear, both thinly julienned, and pomegranate and honeyed water.^[1]

Flower

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.

Jangmi-hwachae (장미화채; "rose punch") – made with rose petals and honeyed magnolia berry juice.^[1]
Jindallae-hwachae (진달래화채; "rhododendron punch") – made with Korean rhododendron petals and honeyed magnolia berry juice.^[6] It is associated with Samjinnal, the third day of the third lunar month.^[2]
Songhwa-hwachae (송화화채; "pine pollen punch") – also called songhwa-su (송화수) or songhwa-milsu (송화밀수); made with dried pollen of Korean red pine and honeyed water.^[6] It is a local specialty of Gangwon Province.
Songhwa-milsu (송화밀수) – traditional drink made of pine flower pollen (songhwa) and honey.
Sunchae-hwachae (순채화채; "water-shield punch") – made with water-shield leaves and honeyed water or honeyed magnolia berry juice.

Noodle

Changmyeon (창면; "noodle punch") – cool dessert for summer, consisting of noodles made with mung bean starch and omija juice.^[2]
Hwamyeon (화면; "flower noodle punch") – cool noodle soup almost similar to changmyeon except the addition of edible flower petals.^[1]