A traditional hwachae punch built on omija, the five-flavor berry that carries sour, sweet, salty, bitter and pungent notes at once, served on hot summer days; documented in Korea.
Bright and bracingly tart up front, it ripples through sweet, faintly salty and herbal-bitter notes before finishing clean and cold. The crisp pear slices add juicy sweetness and the whole drink is feather-light, perfumed and intensely thirst-quenching.
Cold steeping extracts the berries' pigments and organic acids slowly without drawing out harsh tannins, preserving the signature five-flavor balance and brilliant color. Serving ice-cold heightens the perceived tartness and refreshment.
Variations
With floated rice-cake flowers, omija-hwachae with mixed fruit, hot omija-cha tea version, sparkling omija punch with soda water.
On the Palate
Where Omija Hwachae sits in the Korean flavor cloud
Ingredients
Serves 4How it's made
8 steps · 15 min
- 12 min
Rinse dried omija berries quickly to remove dust.
- 22 min
Cover the berries with cold water in a glass jar.
- 3600 min
Steep in the refrigerator overnight until the water turns deep pink.
Watch outSteep cold in the fridge overnight until the water turns deep pink — cold and slow pulls color and tartness without the harsh bitterness hot water drags out.
- 43 min
Strain out the berries, keeping only the rosy liquid.
- 53 min
Sweeten the liquid to taste with sugar or honey and stir to dissolve.
Watch outSweeten a touch at a time and taste — you want the sweet just balancing the tartness, not burying the five-flavor edge.
- 62 min
Chill the punch thoroughly with a few ice cubes.
- 74 min
Thinly slice Korean pear and cut into decorative shapes.
- 82 min
Pour into bowls, float the pear slices and pine nuts, and serve cold.
