Smell of spring
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Smell of spring

Published: 01 Feb. 2017, 20:28
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A staff member of Youngpyung Temple in Janggun-myeon, Sejong, examines soy sauce, soybean paste and red pepper paste being fermented in traditional jars on Wednesday, days before Ipchun on Saturday, the onset of spring in the traditional Korean folk calendar. [YONHAP]
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