Photo: Korea Ministry of Food and Drug Safety

Peach Punch (Bokseunga Hwachae)

Name: Peach Punch (Bokseunga Hwachae)
Cuisine: South Korea
Ingredients: 5 g omija (five-flavor berries); 30 g nectarines; 10 g Asian pear; 10 g sugar; 45 g water; 1 g pine nuts

복숭아 화채

Dessert

DessertsCourse

73kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Peach Punch (Bokseunga Hwachae)

Not spicyVeganGluten-freeContains: nuts

Ingredients Tap an ingredient to check it off

Servings1

omija (five-flavor berries)오미자
5 g
nectarines천도복숭아
30 g
Asian pear배
10 g
sugar설탕
10 g
water물
45 g
pine nuts잣
1 g

Nutrition per serving

73kcal

16.7gCarbs

1.3gProtein

1.2gFat

2mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the omija in 7 times its volume of water for 8 hours so the flavor and color infuse.
Cut the nectarines into 0.5cm dice and sprinkle with sugar and let sit for about 30 minutes.
Cut out the pear with a cookie cutter into 0.3cm-thick pieces and macerate in sugar.
Strain the omija liquid through cheesecloth and adjust the sweetness with syrup.
Add the peaches and pear to step 4.
Float pine nuts and ice in step 5.

💡 TipBuy omija that is well dried and has a powdery bloom.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.