| 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]