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]
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]