Preparation
One yuja is slit down into a quarter to peel off its rind to carefully keep the inner flesh intact. The peeled fruit is divided into its segments from which the endocarp, central column and seeds are taken out. Each piece of the rinds is placed on a cutting board and the zest is finely shredded after the white membrane are removed. A peeled Korean pear is thinly shredded and placed alongside the array of the zest. The yuja flesh is squeezed to produce the juice that is mixed with prepared and chilled syrup made of water and sugar.
The shredded zest and pear are arranged in a large glass bowl for hwachae by the yellow and white array. After the sugar water is poured over them, the punch is placed for about 30 minutes to allow the yuja's flavor and scent to emerge. Several pomegranate arils and pine nuts are place on the center of the yuja hwachae as garnishes. The prepared hwachae is served in a small indiviual bowl.
Read more about this topic: Yuja Hwachae
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