Jindallae-hwachae
Korean fruit punch variety
From Wikipedia, the free encyclopedia
Jindallae-hwachae (Korean: 진달래화채) is a variety of hwachae, or Korean traditional fruit punch, made with Korean rhododendron petals and mung bean starch. It is prepared for Samjinnal (삼짇날, a Korean traditional holiday which falls on the 3rd day of the 3rd month of the Korean calendar (lunisolar)).[1][2]
| |
| Type | Hwachae |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Serving temperature | Cold |
| Korean name | |
| Hangul | 진달래화채 |
| Hanja | 진달래花菜 |
| RR | jindallaehwachae |
| MR | chindallaehwach'ae |
| IPA | [tɕin.dal.lɛ.ɦwa.tɕʰɛ] |