Easy Hwachae Recipe

There's nothing quite as refreshing as a chilled bowl of hwachae on a warm afternoon. This Korean fruit punch is light, sweet, and bursting with the vibrant flavors of seasonal fruit soaked in a delicately sweetened juice base.

this Recipe

I first discovered hwachae while visiting a friend during a summer trip to Seoul. Served in a large glass bowl, its colorful mix of melons, berries, and chewy rice cakes looked almost too pretty to eat—almost. Since then, it's become my go-to treat whenever I want something fun, easy, and festive to share with guests or just enjoy solo.

Keep reading to learn how you can make this beautiful, cooling dessert with just a few simple ingredients and barely any prep time.

Why You'll Love This Easy Hwachae Recipe

Get ready to fall head over heels for this beautiful and breezy Korean dessert drink. It’s a quick, easy, and budget-friendly recipe that looks as impressive as it tastes.

One of the best things about hwachae is how quick and easy it is to prepare. In under 15 minutes, you can whip up a dessert that feels thoughtful and elegant—perfect for last-minute gatherings or just treating yourself.

It’s also incredibly budget-friendly, especially when you use fruits that are in season. With just a handful of ingredients, you can create a generous batch that serves several people without breaking the bank.

Plus, hwachae is totally customizable. Don’t like watermelon? Swap it out for honeydew or pineapple. Want to make it more decadent? Add a scoop of vanilla ice cream just before serving. It’s endlessly adaptable to your tastes and the contents of your fridge.

This dessert is also kid-approved and crowd-pleasing. The bright colors, sweet flavors, and chewy pieces of tteok (Korean rice cake) make it feel like a celebration in a bowl. And since it's alcohol-free, everyone at the table can enjoy it.

Let’s take a look at the ingredients that make this summery punch so special.

Ingredients Notes

What makes hwachae truly shine is the freshness and harmony of its ingredients. The beauty is in its simplicity—you don’t need anything fancy, just ripe fruit, a sweetened base, and some fun textures to tie it all together.

Watermelon is the star of most hwachae recipes, and for good reason. Its juicy, refreshing quality makes it ideal for soaking up the light sweetness of the punch. I like to use a melon baller for a more traditional look, but cubed watermelon works just as well.

Milk or lemon-lime soda forms the base of the punch. Traditionally, milk-based versions are used for creamy varieties, while citrus soda is popular for a lighter, fizzy effect. I love using Chilsung Cider or Sprite for an extra pop of sparkle, but you can also use a mix of both for a sweet-and-creamy twist.

Sweeteners like honey or sugar can be added to taste, especially if your fruit isn’t super ripe. I usually start with a tablespoon of honey, stir, taste, and adjust as needed. The goal is to balance the natural tartness and sweetness of your fruit with the base.

Korean rice cakes (tteok) add delightful chewiness and visual appeal. You can find these in Korean grocery stores in the freezer section. Just thaw before using. If you can’t find them, small boba pearls or jelly cubes make fun alternatives.

You’ll need a large glass bowl or punch bowl to serve this dessert—it really helps show off all those beautiful colors. A melon baller is handy for shaping the fruit, but not required. Any knife and cutting board will do the trick.

How To Make This Easy Hwachae Recipe

Making hwachae is almost as enjoyable as eating it. It’s a wonderful way to slow down, savor the season’s best fruit, and create something truly beautiful in the process.

Start by prepping your fruit. Cut the watermelon into bite-sized balls or cubes. If you’re using strawberries, hull and slice them. Grapes can go in whole, or be halved if they’re large. Add a mix of textures and colors for visual interest—think green grapes, yellow melon, and red berries.

In a large bowl, combine all your prepared fruit. If you're using tteok, make sure they’re fully thawed and slightly softened. Add them to the fruit mixture and gently toss everything together.

Next, pour your base liquid over the fruit. For a fizzy version, use chilled lemon-lime soda. For a creamier version, pour in cold milk. Some people like to mix both, which results in a lightly creamy, sparkling punch that’s uniquely delicious.

Add your sweetener, starting with just a tablespoon of honey or sugar. Stir gently and taste. Adjust the sweetness based on your preference and the natural flavor of your fruit.

Chill the entire bowl in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the drink to become wonderfully cold and refreshing.

From start to finish, this recipe takes about 15 minutes to put together, plus chilling time. Once it’s ready, just ladle into cups or dessert bowls and serve cold with a spoon and straw.

Storage Options

Hwachae is best enjoyed the same day it's made, especially if you're using soda as the base, since the fizz fades over time. That said, you can store any leftovers in the fridge for up to 24 hours.

To store, cover the bowl with plastic wrap or transfer the punch to an airtight container. If using milk as the base, make sure it's refrigerated immediately and consumed within a day for the best taste and safety.

Avoid freezing hwachae, as the texture of the fruit and rice cakes will change dramatically once thawed.

For reheating—well, you don’t! Hwachae is a cold dessert, so just give it a good stir before serving again and maybe top it off with a splash of fresh soda to revive the bubbles if needed.

Variations and Substitutions

One of the best things about hwachae is how versatile it is. With just a few swaps, you can create completely different versions to suit your taste, dietary needs, or what’s in season.

If watermelon isn't your thing, try using cantaloupe, honeydew, or pineapple. These hold up well in the liquid and absorb the sweetness beautifully.

Want to make it dairy-free? Skip the milk and go for sparkling coconut water or a fruity soda like peach or lychee-flavored drinks for a tropical twist.

For a creamier version, use sweetened condensed milk instead of regular milk and sugar. It adds richness and a hint of caramel flavor that pairs wonderfully with berries.

You can even add flavored jellies, boba pearls, or nata de coco to turn it into a dessert-drink hybrid. Kids especially love the chewy textures, and it adds a little fun to every bite.

Feel free to get creative and make this recipe your own. No two bowls of hwachae need to be alike—just follow your tastebuds and enjoy the process of experimenting.

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