Korean🍰 Sweets & drinks

Omija Punch (Schisandra Punch)

Name: Omija Punch (Schisandra Punch)
Cuisine: Korean
Ingredients: 1 oz dried omija (schisandra berries); 6 cups cold water; 1 cup honey; 2 tbsp mung bean starch; 1 tsp mung bean starch; 1 cup water; ¼ tsp salt; ~1 pear; ~1 cup ice; ~2 tbsp pine nuts

A refreshing omija punch made with pear and mung bean jelly. Omija, also known as schisandra berries or five-flavor berries, has distinctive flavors of sour, salty, sweet, spicy, and bitter. This is a traditional Korean drink featuring mung bean starch noodles as a textured component.

Adapted from a video by Maangchi

Omija Punch (Schisandra Punch: 오미자화채)

Watch on YouTube

Ingredients

dried omija (schisandra berries)1 oz
cold water6 cups
honey1 cup
mung bean starchfor making the jelly noodles2 tbsp
mung bean starchfor making the jelly noodles1 tsp
waterfor making the jelly noodles1 cup
saltfor making the jelly noodles¼ tsp
pearsliced or cut into decorative shapes~1est.
ice~1 cupest.

Steps

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1
Place dried omija berries in a glass jar and add cold water. Let steep for 24 hours so the color and flavor infuse into the water, creating a bright red liquid.
2
Prepare the mung bean jelly: in a pot, combine 1 cup water with 2 tbsp plus 1 tsp mung bean starch and 1/4 tsp salt, stirring well.
3
Heat the mixture over medium heat, stirring constantly. After about 5 minutes, it will set into a clear jelly.
4
Once the mung bean jelly has cooled and hardened, cut it into small cube shapes.
5
Add honey to the steeped omija liquid and stir to combine.
6
Slice the pear or cut it into decorative shapes using a vegetable cutter.
7
Pour the omija punch into a glass, add ice, mung bean jelly cubes, pear slices, and several pine nuts to serve.

Omija Punch (Schisandra Punch)

Ingredients

Steps

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