Watermelon Punch (Korean Subak Hwachae)

Watermelon punch (subak hwachae) is the ultimate Korean summer cooler. This fizzy, creamy drink blends juicy watermelon, milk, and soda into a sweet treat that’s both a dessert and thirst-quencher—ready in minutes.

Growing up, Korean watermelon punch was the grand finale of every hot day. My mom would carve out a watermelon, pour in chilled soda and milk, and mix in fruits like berries—or canned cocktail if she was feeling fancy.

It was dessert and drink in one, and those sticky, happy summer memories still come rushing back every time I make it.

To this day, subak hwachae still brings back those sticky, happy summer memories—laughter around the table, spoons clinking in a giant bowl of punch, and the unmistakable taste of Korean summer.

Sure, there are other versions of watermelon punch around the world—with lime, mint, or a splash of something boozy—but this Korean twist is in a league of its own.

What Makes This Watermelon Punch Special?

What sets subak hwachae apart is its creamy, fizzy twist—thanks to the unique combo of milk and soda. It’s light, nostalgic, and always a hit, even for first-timers who’ve never had anything like it.

It’s also surprisingly versatile. While watermelon and berries are summer staples, you can swap in pears, persimmons, or melon balls depending on the season. For a party-ready version, serve it in the watermelon rind and toss in a few edible flowers—it’s simple but looks impressive.

And when the weather cools down, Koreans turn to cozy drinks like sikhye (a sweet rice drink) or sujeonggwa (a spiced cinnamon punch). Seasonal drinks are kind of our thing.

What You’ll Need to Make It

You only need 4 simple ingredients to whip up this refreshing drink:

• Watermelon: Seedless is best (nobody wants to bite into seeds in a drink). I like using a melon baller for looks, but cubed works just as well.
• Milk: Whole milk gives the punch that creamy, rich body. Skip the skim stuff—you want a little indulgence here.
• Lemon-lime soda: The fizz is key, so make sure it’s ice cold and bubbly.
• Sweetener: I use sweetened condensed milk not just for its creamy flavor, but also because it helps prevent curdling when mixed with acidic soda like lemon-lime or ginger ale. The extra sugar acts as a buffer, keeping the milk smooth. If you prefer, you can use 2 to 3 tablespoons of regular sugar instead—just make sure to mix it well before adding the soda.

How to make Korean Watermelon Punch (Subak Hwachae)

This watermelon punch couldn’t be simpler to pull together—just mix, pour, and serve. I start by combining milk and sweetener (I prefer condensed milk for extra creaminess), then slowly pour in the soda to keep that fizzy magic alive.

Add your watermelon balls or cubes right before serving so they stay juicy and bright. To make it party-worthy, serve it in a hollowed-out watermelon and toss in a few berries.

Serving Tips from My Kitchen

I love serving this in a in a large glass bowl with a spoon, making it a delightful dessert to share after meals.

For the best experience, serve Korean watermelon punch immediately after making it to enjoy the full fizz and fresh flavors. If you’re bringing it to a picnic or potluck, pour the punch into a large thermos or insulated jug and pack the fruit separately. Mix just before serving for max fizz and flavor.

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