Omija Punch with Pear (Omija-hwachae) (Restaurant Copycat)

⏱️ 3 hours 30 minutes (including chilling)👥 4 servings servings❤️ Taste: 10/10
Omija Punch with Pear (Omija-hwachae) (Restaurant Copycat)

Nutrition Facts

Calories
165
Protein
3g
Carbs
36g
Fiber
4g

Health Benefits

Gut Health7/10
Anti-Inflammatory8/10
Blood Sugar Control7/10

Ingredients

  • •- 1½ tablespoons dried omija berries (schisandra berries)
  • •- 2½ cups filtered water
  • •- 4 tablespoons honey (or granulated sugar)
  • •- 2 medium Korean or Asian pears, peeled and thinly sliced into matchsticks
  • •- 1 teaspoon fresh ginger root, thinly sliced
  • •- 1 small cinnamon stick
  • •- 4 dried jujubes (Korean dates)
  • •- 1½ tablespoons fresh lemon juice
  • •- 2 tablespoons pine nuts, lightly toasted
  • •- 1 teaspoon white sesame seeds, toasted
  • •- 1 cup chilled sparkling water (optional, for effervescence)
  • •- Ice cubes for serving

Instructions

  1. 1Heat the filtered water in a medium saucepan until it reaches approximately 180°F (just before boiling), about 5 minutes. Remove from heat immediately.
  2. 2Add the dried omija berries, sliced ginger root, cinnamon stick, and jujubes to the hot water. Steep the mixture for 8-10 minutes, allowing the omija to release its characteristic tart flavor and deep ruby-red color.
  3. 3Strain the infusion through a fine-mesh sieve lined with cheesecloth, pressing gently on the solids to extract all liquid. Discard the berries and spices.
  4. 4Stir the honey into the warm omija liquid until completely dissolved, about 1 minute. Add the fresh lemon juice and mix thoroughly.
  5. 5Transfer the punch base to a glass container and refrigerate for at least 3 hours or preferably overnight until completely chilled. This develops the complex five-flavor profile omija is famous for.
  6. 6Toast the pine nuts in a dry skillet over medium-low heat, shaking frequently, until fragrant and lightly golden, about 2-3 minutes. Toast sesame seeds separately for 1-2 minutes. Set both aside to cool.
  7. 7Slice the pears into thin matchstick pieces no more than 15 minutes before serving to prevent oxidation and browning.
  8. 8Pour the chilled omija base into a wide, shallow serving bowl (traditional Korean presentation style). Add the freshly sliced pear matchsticks and ice cubes.
  9. 9Pour in the sparkling water if using, stirring gently to combine without losing carbonation.
  10. 10Garnish generously with toasted pine nuts and sesame seeds floating on top. Serve immediately in individual bowls or cups, ensuring each portion contains pear slices and nuts.