Subak Hwachae (Korean Watermelon Punch)
User Reviews
5
Subak Hwachae (Korean Watermelon Punch)
Description
Subak Hwachae (Korean Watermelon Punch) features scooped or cubed watermelon and honeydew melon mixed with ginger ale and Korean drinking vinegar, which adds a mild tartness that brightens the sweet fruit. The gentle fizz from the ginger ale gives the punch a lively quality.
An optional addition includes homemade rice cake balls (gyeongdan) made from glutinous rice flour, sugar, and salt, boiled until they float and then cooled in water. These soft, chewy balls add an interesting texture contrast to the crisp melons and bubbly liquid.
This punch combines fresh fruit flavors with light acidity and fizz, making it suited for warm weather or as a festive accompaniment to meals. The acidity and sweetness can be adjusted by varying the amount of drinking vinegar or juice added, allowing for a tailored balance of flavors.
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 flour aka sweet rice powder
- 2 teaspoons sugar
- pinch salt
- 4 tablespoons water boiling hot
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.
- 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.
- 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.
- 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.
User Reviews
Overall Rating
5
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