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    Home » Desserts/Sweets

    Subak Hwachae (Korean Watermelon Punch)

    Published 07/30/2012. Updated 06/21/2021

    Jump to Recipe

    Subak hwachae is a Korean traditional fruit punch! Play around with different fruits and drinks, and enjoy refreshing Korean hwachae this summer!
    DSC 1309 e1562272526620 - Subak Hwachae (Korean  Watermelon Punch)

    I have to admit, there’s no sweet concoction that I dislike. But, I’m especially partial to fruit desserts. Here, I’m introducing hwachae, which is a Korean traditional fruit punch that’s commonly made with various fruits and sweet drinks and served as a dessert or snack. Hwachae made with watermelon (subak) is a summer favorite!

    There are many variations of Korean hwachae, and some are even made with edible flower petals or grains such as barley or rice cakes. Traditionally, the base drink is water sweetened with honey, syrup, or sugar, or liquid from soaking dried fruits such as omija (magnolia berry) or edible flower petals. Today, it’s common to use carbonated drinks and fruit juices.

    I made it here with ginger ale, but Sprite or 7 Up would work well too. I also added a little bit of Korean drinking vinegar made with black raspberries (bokbunja) to add color, acidity and, of course, another layer of flavor. You can substitute it with pomegranate or cranberry juice.

    Fruit options are endless! I added some deliciously ripe honeydew in addition to watermelon.

    If you want to make it really fancy, add some rice cake balls, which aren’t hard to make. In this recipe, I’m sharing a simple recipe for rice cake balls.

    Play around with different fruits and drinks, and enjoy Korean hwachae this summer. It’s easy, refreshing, and full of summer flavor!

    DSC 1266 2 e1562272052541 - Subak Hwachae (Korean  Watermelon Punch)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 1266 2 e1562272052541 300x300 - Subak Hwachae (Korean  Watermelon Punch)

    Subak Hwachae (Korean Watermelon Punch)

    5 from 5 votes
    Dessert, Drinks
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 4
    Print Recipe

    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 powder aka sweet rice powder
    • 2 teaspoons sugar
    • pinch salt
    • 4 tablespoons boiling hot water

    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.
      DSC 1198 2 640x428 - Subak Hwachae (Korean  Watermelon Punch)
    • 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.
      DSC 1156 3 e1562274675542 - Subak Hwachae (Korean  Watermelon Punch)
    • 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.
      DSC 1171 e1562274025694 - Subak Hwachae (Korean  Watermelon Punch)
    • 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.
      DSC 1181 2 640x428 - Subak Hwachae (Korean  Watermelon Punch)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Velva says

      June 26, 2022 at 1:43 pm

      5 stars
      I see a lot of recipes for this that call for milk. Is that a regional thing?

      I have watermelon, peaches, Korean melon and ginger beer in the fridge, and I’m thinking this would be an excellent treat on this triple digit day.

      Reply
    2. Kiran says

      October 02, 2021 at 4:43 am

      5 stars
      I really love your all your recipe. I can understand very well because you give the picture step by step. it’s helping me so much to write my home work about making full course of korean meal. thank you !

      Reply
    3. Emily says

      July 09, 2020 at 11:07 am

      Question: Ginger ale is nearly impossible to find in Korea. What should be used instead?

      Reply
      • Hyosun says

        July 09, 2020 at 8:12 pm

        Oh just use any no color soft drink (사이다).

        Reply
    4. Jil-Anne Essinger says

      May 30, 2017 at 6:43 am

      We are going to a party with a Korean theme and I am bringing this as a dessert. Do I put this all together at the last minute or mix it ahead of time to let the flavors blend? I assume it is at the last minute because I would want the ginger ale to still have it’s “fizz”. Thanks for your help.

      Reply
      • Hyosun says

        May 30, 2017 at 11:35 am

        Depending on how long it will sit, I think it’s a good idea to have everything ready and add the ginger ale when you get there before dinner. This will allow some time for the flavors to blend. Enjoy!

        Reply
        • Jil-Anne Essinger says

          June 02, 2017 at 7:13 am

          Do you serve it cold or room temperature?

          Reply
          • Hyosun says

            June 04, 2017 at 10:01 pm

            Nice and cold! Enjoy.

            Reply
    5. Joy says

      June 24, 2015 at 10:49 am

      Hello, I want to try to make this recipe for a get together. How far ahead can I make it? Thanks.

      Reply
      • Hyosun says

        June 24, 2015 at 10:18 pm

        You can make rice cakes ahead of time, freeze, and boil right before using. The drink and fruits will be best prepared on the same day. Enjoy!

        Reply
    6. tina says

      November 23, 2014 at 1:59 am

      can you tell me how the rice balls are stored after they are cooked? and for how long?

      thank you in advance!! 🙂

      Reply
      • Hyosun says

        November 23, 2014 at 11:40 pm

        You can freeze them for up to 2 to 3 months. Freeze first on a tray with no pieces touching and then put them in a freezer bag.

        Reply
    7. elaine's Chinese recipes says

      August 31, 2012 at 2:40 am

      That’s a great recipe and we use Chinese watermelon also in the Chinese version.

      Reply
    8. Katerina says

      August 15, 2012 at 8:12 pm

      Very beautiful i love the colors! Must have tasted great!

      Reply
    9. katherine Martinelli says

      August 13, 2012 at 5:13 am

      So pretty!! And it sounds very refreshing indeed.

      Reply
    10. solita says

      August 09, 2012 at 9:58 pm

      I found your blog through a web search for a bibimbap recipe and lady, your blog is AWESOME! Thanks so much for sharing such great recipes! This fruit dessert was a hit with my family. And so was the bibimbap. Now we all want to go Korea! Thanks!

      Reply
    11. Asmita says

      August 06, 2012 at 2:48 am

      This is something new to me and it looks fantastic!

      Reply
    12. Sissi says

      August 02, 2012 at 2:04 pm

      I already feel refreshed only looking at your beautiful punch. It sounds delicious.

      Reply
    13. Nami | Just One Cookbook says

      August 01, 2012 at 11:39 pm

      We have similar dessert called Shiratama Dango but usually not with watermelon. I love how you scoop watermelon to be the same ball shape! So pretty and perfect summer treat.

      Reply
    14. Charles says

      August 01, 2012 at 8:34 pm

      I have no idea how to pronounce the dish but it looks wonderful – very light and refreshing for a summer’s day. I love the look of the rice balls as well… so pretty!

      Reply
    15. Anna @ The Littlest Anchovy says

      August 01, 2012 at 7:38 am

      Really interested in that Korean drinking vinegar! This looks so fresh and inviting!

      Reply
    16. Biren @ Roti n Rice says

      July 31, 2012 at 5:10 am

      Your watermelon punch looks so refreshing! I am curious about that drinking vinegar. Will have to check it out.

      Reply
    17. Pola M says

      July 31, 2012 at 12:54 am

      How cool! love the rice cake in this fruit salad! It gives it a special touch!

      Reply
    18. Sandra M. says

      July 30, 2012 at 4:13 pm

      Very delicious fruit salad. I love your recipe for rice cake balls, simple but I am imagining that it take this salad to the new level. Great job as always!

      Reply
    19. Raymund says

      July 30, 2012 at 8:32 am

      Wow this is a very interesting fruity dish, I thought initially it was similar to the Asian almond jelly and melons but as I read there were rice balls in there. Yum!

      Reply
    5 from 5 votes (3 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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