Cold Agar Omija Punch (Umu Omija Hwachae)

Photo: Korea Ministry of Food and Drug Safety

Cold Agar Omija Punch (Umu Omija Hwachae)

Name: Cold Agar Omija Punch (Umu Omija Hwachae)
Cuisine: South Korea
Ingredients: 10 g omija (five-flavor berries); 200 g water; 14 g oligosaccharide syrup; 20 g agar jelly (umu-muk)

우무오미자냉화채

Dessert

DessertsCourse

71kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Cold Agar Omija Punch (Umu Omija Hwachae)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

omija (five-flavor berries)오미자
10 g
water물
200 g
oligosaccharide syrup올리고당
14 g
agar jelly (umu-muk)우무묵
↔ No agar jelly (umu-muk)? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
20 g

Nutrition per serving

71kcal

14.4gCarbs

1.65gProtein

0.88gFat

17mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Rinse the omija and soak in warm water for 12 hours.
Strain the steeped omija water through a cheesecloth.
Add oligosaccharide syrup to 1 cup of omija liquid to sweeten it.
Finely julienne the agar jelly or cut it out with a mold.
Freeze the omija liquid lightly and blend it in a blender to make slush.
Top the omija slush with the agar jelly.

💡 TipIt also tastes good as a shaved-ice dessert, topped with honey rice cakes and sweet red beans on the omija slush.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.