Yuja hwachae

Infobox Korean name


caption=
hangul=유자화채
hanja= linktext|柚|子|花|菜
rr=yuja hwachae
mr=yucha hwach'ae

"Yuja hwachae" is a variety of "hwachae", Korean traditional fruit punch made with finely shredded "yuja" (yuzu), "bae" (배, Korean pear) and honey or sugar.cite web|url=http://www.foodinkorea.org/eng_food/korfood/korfood9_2.jsp |title=Kind of Eumcheongryu |work=Hwachae (Honeyed juice mixed with fruits) |accessdate=2008-05-21|publisher=Korea Agro-Fisheries Trade Corporation |language=English] In Korea, "yuja" are largely cultivated in the southern part of the Korean peninsula such as Goheung and Wando, Geoje, and Namhae. Therefore, "yuja hwachae" has been a local specialty of the Jeolla Province and Gyeongsang Province.cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=828068&contentno=828068 |title=Yujaz hwachae (유자화채)|publisher=Doosan Encyclopedia |accessdate=2008-05-21|language=Korean]

Preparation

One "yuja" is slit down into a quarter to peel off its rind to carefully keep the inner flesh intact. The peeled fruit is divided into its segments from which the endocarp, central column and seeds are taken out. Each piece of the rinds is placed on a cutting board and the zest is finely shredded after the white membrane are removed. A peeled Korean pear is thinly shredded and placed alongside the array of the zest. The "yuja" flesh is squeezed to produce the juice that is mixed with prepared and chilled syrup made of water and sugar.

The shredded zest and pear are arranged in a large glass bowl for "hwachae" by the yellow and white array. After the sugar water is poured over them, the punch is placed for about 30 minutes to allow the "yuja"'s flavor and scent to emerge. Several pomegranate arils and pine nuts are place on the center of the "yuja hwachae" as garnishes. The prepared hwachae is served in a small indiviual bowl.

In Korean culture

"Yuja hwachae" was served a lot in Korean royal court cuisine during the Joseon Dynasty. [ [http://www.koreahouse.or.kr/kh/culture/culture2_3.html 한국의집 ] ] It is considered not only good for thirst quenching but also known for its decoration. "Yuja hwachae" is traditionally drunk in autumn, and is closely related to the Korean traditional festival called "Junggu" (중구 重九) or "Juyangjeol" (중양절). It falls on every 9th day of September in the lunar calendar and is said that two yang (positive cosmic forces) is overlapped on the date.cite book|url=http://books.google.com/books?id=HcsMRc6pbQoC&pg=PA170&dq=jung+yangjeol&ei=fmA4SJS3JIuOywTW0pSCBQ&sig=EXns-_iyp9WVyyKgLQddyJrIlkE |title=Korea's pastimes and customs: A Social History |author=Lee E-hwa |coauthors=Ju-Hee Park (translation)|date=2006 |pages=p. 170 - 172|language=English|publisher=Homa & Sekey Books |accessdate=2008-05-24 |isbn=1931907382] It was a custom for Korea people to eat "yuja hwachae" along with "gukhwajeon" (국화전), flower pancake made with chrysanthemum and "gukhwaju" (국화주), rice wine made with the flower on the date.cite web|url=http://ics1.mk.co.kr/icsView30.php?community_cd=mm147_v1&no=1&field=&key=&start=120&programCode=429 |title="Interesting Food Story (Yuja)" (재밌는 푸드 이야기 (유자) |author=Shin Najeong (신나정)|publisher=MBN Radio |date=2007-12-06 |accessdate=2008-05-24 |language=Korean] cite url|url=http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?gotoPage=1&cid=258922 |title=(Korean Food Culture Series - Part 3) Special Food for Seasonal Occasions |accessdate=2008-05-24 |language=English |publisher=Korea Tourism Organization] cite book|url=http://books.google.com/books?id=IKqOUfqt4cIC&pg=PA116&dq=junggu+custom&as_brr=3&ei=0GE4SKSOFZCkzgS_8uG9Ag&sig=tPCkkkFyQ0Ml-hckl_9_GmiKZiA |title=Traditional Festivals: A Multicultural Encyclopedia |author=Christian Roy |date=2005 |pages=p. 116|language=English|publisher=ABC-CLIO |accessdate=2008-05-24 |isbn=1576070891]

ee also

*Hwajeon
*Samjitnal
*Yujacha
*Korean tea
*List of Korean beverages

References

External links

* [http://film.ktv.go.kr/pop/movie_pop.jsp?srcgbn=KV&mediaid=1338&mediadtl=7762&gbn=MH&quality=W Video clip of making "yuja hwachae" and "omija hwachae"] at 영상역사관 affiliated with KTV
* [http://www.clickkorea.org/food/foodView.asp?idx=26&page=1&menubar=4 Hwachae: Refreshing Beverage to Beat the Summer Heat]
* [http://pds6.egloos.com/pds/200712/24/29/a0001029_476f0b17055fc.jpgYuja hwachae picture]