Jindallae-hwachae
From Wikipedia - Reading time: 2 min
| Type | Hwachae |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Serving temperature | Cold |
| Korean name | |
| Hangul | 진달래화채 |
|---|---|
| Hanja | 진달래花菜 |
| Revised Romanization | jindallae-hwachae |
| McCune–Reischauer | chindallae-hwach'ae |
| IPA | [tɕin.dal.lɛ.ɦwa.tɕʰɛ] |
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 every March 3 in the lunar calendar).[1][2]
See also
[edit]References
[edit]- ^ "Jindallae hwachae (진달래화채)" (in Korean). Doosan Encyclopedia. Retrieved 2008-05-21.[permanent dead link]
- ^ "Kind of Eumcheongryu". Hwachae (Honeyed juice mixed with fruits). Korea Agro-Fisheries Trade Corporation. Archived from the original on 2009-04-15. Retrieved 2008-05-21.
External links
[edit]
Licensed under CC BY-SA 3.0 | Source: https://en.wikipedia.org/wiki/Jindallae-hwachae11 views | Status: cached on January 16 2025 14:46:08↧ Download as ZWI file
EncycloReader
is supported by the 
KSF