Hwachae

Types

Fruit

• Aengdu-hwachae – made with Korean cherries and honied 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 honied magnolia berry juice.
• Boksunga-hwachae – made with peach preserved in honey and sugared water.
• Chamoe-hwachae – made with Korean melon slices, cherries, celery slices, and honied 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 honied water, consumed after 20 days.
• Omija-hwachae – made with honied magnolia berry juice and decorative slices of Korean pear.
• Podo-hwachae – made with peeled grape boiled in sugared water, cherries, and honied water.
• Sagwa-hwachae – made with flower-shaped pieces of apple and honied magnolia berry juice.
• Sansa-hwachae – made with jellied mountain hawthorn, called sansa-pyeon, sliced and floated in honied water.
• Santtalgi-hwachae – made with Korean raspberries and honied 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 honied watermelon juice. It is a popular summertime refreshment.
• Ttalgi-hwachae – made with strawberries.
• Yuja-hwachae – made with yuja and Korean pear, both thinly julienned, and pomegranate and honied water.

  Flower

• Jangmi-hwachae – made with rose petals and honied magnolia berry juice.
• Jindallae-hwachae – made with Korean rhododendron petals and honied 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 honied water. It is a local specialty of Gangwon Province.
• Sunchae-hwachae – made with water-shield leaves and honied water or honied 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.