14.134 Oksusu

Cycle 14 – Item 134

19 (Fri) May 2023



from Samgeori Bunsik

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with IZ

In Korea, when consumed on the cob, the most common variety is waxy corn (see for example 12.208 The Third Score).

With waxy corn, the kernels are so firm that they can be individually plucked out, all the way down to the root.

When used as an ingredient in dishes, it’s always sweet corn (see for example 13.050 Corn Cheese), which comes in cans.

Hoggy’s Pear Heaven Cider: from Estonia!

But never vice-versa: sweet corn is not eaten on the cob, and waxy corn is not used in dishes – at least, not in my experience.

(See also HANSIK)

(See also BOOZE)

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