Aengdu Hwachae

About the dish

Aengdu hwachae is a cooling punch that households loved to make for the Dano festival. The cherries are picked, washed and pitted, steeped in sugar or honey, then spooned into omija broth with pine nuts floated on top just before serving.

Key ingredient

Korean cherries (aengdu) — said to move stagnant energy downward and quicken the body's water metabolism, easing swelling, aiding circulation and settling the stomach. In season in June, mainly from Yangyang in Gangwon-do.

Ingredients

Main: Korean cherries, honey water, starch, pine nuts · Seasoning: sugar

Simple recipe

1. Wash the cherries and remove the pits.
2. Steep them briefly in sugar.
3. Chill the omija broth or honey water.
4. Float the cherries in it.
5. Add ice and serve as a summer punch.

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A Glass · Traditional pairing