HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Korean Fruit Soup

Hwach'ae
Serves 4 to 6
20 minutes to prepare

 

This fruit soup is a gorgeous feast of colors, fragrance, and flavors. The fruit is laced with essences of aromatic herbs, spices, and nuts. It should he prepared several hours ahead, or even the day before.

 

1/2 cup honey
1 ounce ginger, peeled and grated
2 tablespoons freshly squeezed lemon juice
3 cups grapefruit juice
2 tablespoons ch'ongju (rice wine) or vermouth
1 apple, peeled, cored, quartered,
   and cut into 1/2-inch dice
1 Korean or Asian pear, peeled, cored,
   quartered, and cut into 1/2-inch dice
15 seedless grapes
1 peach, peeled, pitted, and cut into 1/2-inch dice
1 cup diced seeded watermelon
1 cup strawberries, halved
1 orange, peeled and sectioned
1 tablespoon pine nuts
1 teaspoon ground cinnamon
6 sprigs mint leaves, for garnish

 

To make the soup base, in a large non-reactive bowl, combine 3 cups of water with the honey, ginger, lemon juice, grapefruit juice, and ch'ongju. Stir, blending well. In a punch bowl, add the apple, pear, grapes, peach, watermelon, strawberries, and orange and toss lightly to mix. Add the soup and stir lightly with a wooden spoon. Wrap the bowl with plastic wrap and refrigerate to chill.

Just before serving, sprinkle the pine nuts and cinnamon over the soup. Garnish with the mint leaves. Serve at the center of the table or in individual bowls.

 

Variations:
To give the fruit soup a traditional color, herbal aroma, and taste, add 3 gardenia berries (ch'ija) for a yellow soup or 1/2 tablespoon schisandra berries (omija) for a pink soup. Soak the berries for a few hours in a small bowl and strain, making about 1/2 cup liquid; add to the soup. For extra flavor, add 3 tablespoon each of shredded mung bean curd (nokdumuk ch'ae), toasted grain powder (misu karu), or cooked barley. On top, float pink azaleas in spring or white and golden chrysanthemums in autumn. To make even more fragrant, add pomegranates and a few drops of citrus syrup (yuja chong).

Buy the Book!

 

Growing Up in a Korean Kitchen
A Cookbook

By Hi Soo Shin Hepinstall
Ten Speed Press, September 2001
Hardcover, $ 29.95
ISBN: 1-58008-281-5
Recipe reprinted by permission.

 

Growing Up in a Korean Kitchen

Recipes

 

More About Korea and Korean Recipes

Cookbook Profile Archive

This page created November 2001


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,