[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.

[5][6] The pieces are poached by simmering with sliced ginger and sugar or honey over low heat until tender.

The baesuk is poured into a glass bowl for hwachae and is garnished with ground pine nuts.

[citation needed] Baesuk is usually prepared and drunk in the summer or for Chuseok (Korean Mid-Autumn Festival).

[10] The beverage is widely popular in South Korea because of the moderate sweet flavor and easy recipe.