 | |
| Type | Hwachae |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Watermelon |
| Korean name | |
| Hangul | 수박화채 |
|---|---|
| Hanja | --花菜 |
| Revised Romanization | subak-hwachae |
| McCune–Reischauer | subak-hwach'ae |
| IPA | [su.ba.kʰwa.tɕʰɛ] |
Subak-hwachae (수박화채) or watermelon punch is a variety of hwachae (punch) in which watermelon is a primary ingredient. It is widely consumed during summer throughout Korea to keep cool in hot temperatures.
Preparation
Watermelon is cut in half, and the interior flesh is either scooped out using a melon baller or cut into small pieces with a knife. Then the seeds are removed. The hollowed watermelon rind may be cut decoratively and used as the serving bowl for hwachae. Watermelon juice, sweeteners like sugar and honey, and sometimes water are also added to the punch. To complete the preparation, scooped or sliced watermelon pieces, bits of other fruits, and ice cubes are put in the bowl. Occasionally, soju is thrown in the mix as well.