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    Home » Desserts/Sweets

    Subak Hwachae (Korean Watermelon Punch)

    Published 07/30/2012. Updated 06/21/2021

    Jump to Recipe

    Subak hwachae is a Korean traditional fruit punch! Play around with different fruits and drinks, and enjoy refreshing Korean hwachae this summer! DSC 1309 e1562272526620 - Subak Hwachae (Korean  Watermelon Punch)

    I have to admit, there’s no sweet concoction that I dislike. But, I’m especially partial to fruit desserts. Here, I’m introducing hwachae, which is a Korean traditional fruit punch that’s commonly made with various fruits and sweet drinks and served as a dessert or snack. Hwachae made with watermelon (subak) is a summer favorite!

    There are many variations of Korean hwachae, and some are even made with edible flower petals or grains such as barley or rice cakes. Traditionally, the base drink is water sweetened with honey, syrup, or sugar, or liquid from soaking dried fruits such as omija (magnolia berry) or edible flower petals. Today, it’s common to use carbonated drinks and fruit juices.

    I made it here with ginger ale, but Sprite or 7 Up would work well too. I also added a little bit of Korean drinking vinegar made with black raspberries (bokbunja) to add color, acidity and, of course, another layer of flavor. You can substitute it with pomegranate or cranberry juice.

    Fruit options are endless! I added some deliciously ripe honeydew in addition to watermelon.

    If you want to make it really fancy, add some rice cake balls, which aren’t hard to make. In this recipe, I’m sharing a simple recipe for rice cake balls.

    Play around with different fruits and drinks, and enjoy Korean hwachae this summer. It’s easy, refreshing, and full of summer flavor!

    DSC 1266 2 e1562272052541 - Subak Hwachae (Korean  Watermelon Punch)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 1266 2 350x350 - Subak Hwachae (Korean  Watermelon Punch)

    Subak Hwachae (Korean Watermelon Punch)

    5 from 5 votes
    Dessert, Drinks
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 2 cups watermelon, balled or cubed
    • 1-1/2 cups honeydew melon
    • 12 - 16 rice cake balls (gyeongdan)- optional
    • 2 cups ginger ale
    • 3 tablespoons Korean drinking vinegar or pomegranate or cranberry juice
    • 1 tablespoon pine nuts for garnish - optional

    Optional rice cake balls:

    • 1/2 cup glutinous rice powder aka sweet rice powder
    • 2 teaspoons sugar
    • pinch salt
    • 4 tablespoons boiling hot water

    Instructions

    • Make optional rice cake balls (recipe below). Scoop out watermelon and honeydew with a melon-baller. (Or, cut into about 1-inch cubes.) Place them in a large bowl along with any juice from the fruits.
      DSC 1198 2 640x428 - Subak Hwachae (Korean  Watermelon Punch)
    • Add the ginger ale and the drinking vinegar (or pomegranate or cranberry juice) to the fruits. Stir gently. Taste the drink and adjust acidity and/or sweetness by adding more drinking vinegar (or juice and/or sugar).

    Optional rice cake balls

    • Mix the rice powder, sugar and salt in a bowl. Mix in the boiling hot water with a spoon. When cool enough to handle, knead by hand until a dough is formed.
      DSC 1156 3 e1562274675542 - Subak Hwachae (Korean  Watermelon Punch)
    • Shape the dough into a 3/4-inch thick cylinder. Cut into (or pinch of3/4-inch pieces. Roll each piece between the palms to make a small ball.
      DSC 1171 e1562274025694 - Subak Hwachae (Korean  Watermelon Punch)
    • Bring a pot of water to a boil. Add the rice cake balls. Cook until all the balls float. Transfer to a large bowl with cold water to cool. Drain.
      DSC 1181 2 640x428 - Subak Hwachae (Korean  Watermelon Punch)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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