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seasonal korean cooking

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By : bburi kitchen August 9, 2016October 13, 2016

Hamcho: Samphire, glasswort, sea asparagus

Travel along the southwest coast in summer and you may come across a bright green, succulent-like plant stretching upwards like a tiny tree from the mudflat. This is hamcho (함초, samphire or glasswort, Salicornia herbacea),

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By : bburi kitchen May 18, 2016October 13, 2016

Six Korean spring clams

Spring brings all kinds of good things to the fish market, and one of these is the bounty of fresh clams.

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By : bburi kitchen April 3, 2016October 13, 2016

Jukkumi: Webfoot octopus

When the breezes begin to lose their winter bite, usually in March here in Korea, we start talking about jukkumi (주꾸미, webfoot octopus).

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By : bburi kitchen February 27, 2016October 13, 2016

Gaebul: The fat innkeeper worm (AKA the penis fish)

There’s no way around this one so we’re not going to mince words here. There’s a creature called the “penis fish” and it’s delicious. 

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