Glasswort (Hamcho)
ํจ์ดham-cho
A salty sea plant used as a lower-sodium salt substitute
Hamcho (glasswort, also called samphire) is a succulent plant that grows in salt marshes along Koreaโs west coast. Dried and ground, it becomes a naturally salty green powder, and in this recipe collection it is one of the favorite tools for seasoning food with less sodium.
- Korean name
- ํจ์ด (ham-cho)
- What it is
- A salty sea plant used as a lower-sodium salt substitute
- Storage
- Keep the powder airtight in a cool, dry place, away from humidity.
- Substitute
- Use a smaller amount of sea salt, or a mix of salt and kelp powder for a similar savory note.
- Recipes
- Used in 19 recipes on coo K food
Why cooks use it
Glasswort absorbs minerals from seawater, so it tastes salty, but because it is a plant, a spoonful of glasswort powder contains less sodium than the same amount of table salt and adds a savory, slightly grassy flavor. Products sold as hamcho salt are usually sea salt blended with glasswort powder, so check the label for the ratio.
How it is used
Glasswort powder seasons soups, namul, seaweed soup and egg dishes in place of part of the salt. Fresh glasswort is eaten as a crunchy salad or blanched like a green vegetable.
๐ง How to store it
Keep the powder airtight in a cool, dry place, away from humidity.
๐ Substitutes
Use a smaller amount of sea salt, or a mix of salt and kelp powder for a similar savory note.
๐ Where to buy
Look for it at Korean or pan-Asian grocery stores such as H Mart, or order it online โ it keeps well, so it is easy to stock up.
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