Baesuk

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Baesuk

Baesuk being served with a variety of tteok, Korean rice cake

Korean name

Hangul	배숙 / 이숙
Hanja	배熟 / 梨熟
Revised Romanization	baesuk / isuk
McCune-Reischauer	paesuk / isuk

Baesuk (IPA: [pɛsuk]) is a variety of hwachae, Korean traditional fruit punch made with bae (배: Korean pear), black peppercorns, ginger, honey or sugar, and water.^[1]^[2] Originally, baesuk was served in Korean royal court cuisine, so that it was not spread to the public until the mid-20th century. Baesuk is also called isuk, and both terms literally mean "cooked pear" in Korean.^[2] A peeled pear is cut into several pieces easily to be eaten or prepared as a whole^[3] and then generally three black peppercorns are stuck onto the surface of each piece.^[4]

The pieces are poached by simmering with sliced ginger and sugar or honey over low heat until tender.^[2] After removing from the heat, gingers are discarded and the mixture is chilled in a cold place. The baesuk is poured into a glass bowl for hwachae and is garnished with ground pine nuts. It can be served with a dash of yujajeub (유자즙, yuzu juice) mixed together.^[5] Baesuk is a seasonal food usually drunken cold just like other hwachae varieties but can be served hot.

Baesuk is usually prepared and drunk in the summer or for Chuseok (Korean Mid-Autumn Festival)^[6]^[7]

Together with sujeonggwa (persimmon punch), baesuk is considered a representative Korean beverage. Due to the similar recipes of the two beverages, baesuk is sometimes called "baesujeonggwa" (배수정과).^[2] Baesuk is usually served as dessert and also considered a good remedy for the common cold.^[8] The beverage is widely popular in South Korea because of the moderate sweet flavor and easy recipe.^[9]