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Subak Hwachae (Korean Watermelon Punch)
5 from 15 votes

Subak Hwachae (Korean Watermelon Punch)

Subak Hwachae is a refreshing Korean watermelon punch combining crisp watermelon and honeydew melon balls, ginger ale, and tangy Korean drinking vinegar. Optional chewy rice cake balls provide a traditional textural contrast. This cool, fruity punch balances sweetness, acidity, and effervescence, making it a pleasant beverage or light dessert.

Prep Time
20 mins
Cook Time
10 mins
Servings: 4
Course: Dessert, Drinks
Cuisine: Asian, Korean

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

    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. 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.