[한국인의밥상★풀버전] ☀️햇살과 바람이 만든 해산물의 맛 | “누가 좀 말려줘요 건어물의 시대” (KBS 20161124 방송)

Korean Table (Thursdays 7:40 PM, KBS1) “Someone Please Dry It for Me: The Era of Dried Seafood” (Aired November 24, 2016) The time fish dries where sunlight and wind linger Chewy and tastier the longer it dries Tasting the memories and time that ripen little by little ■ It Tastes Better When Dried - The Three Siblings’ Introduction to Dried Seafood There are three siblings for whom the first thing that comes to mind when they hear the word “Mom” is her wet hands. This is thanks to their parents, who have been fish merchants their entire lives. Following that thrilling fishy smell they have encountered since childhood, the three siblings have reunited in their hometown of Namhae, Gyeongsangnam-do. They say that the eye for good fish and the fish cleaning techniques learned by watching from behind since childhood are skills that can only be fully mastered through the accumulation of a long time. It is said that while preparing fish for drying, the belly portion of the stingray was often stir-fried, while the remaining bones and heads were simmered thoroughly to make dried fish soup. We bring to the table the dried fish dishes from the memories of those who have dedicated the second act of their lives to dried seafood. ■ Freshwater Fish and Vegetables Become Medicine When Dryed – The Story of the Park Gyeong-ok Family in Yeongam Before the Yeongsan River was dammed, there was a village where people caught various fish that traveled between the sea and freshwater. Because food was so abundant, they began to dry and consume it. Not only were freshwater fish dried and eaten as medicine, but radish greens harvested from the fields were also dried to make Siraegi. The Park Gyeong-ok family in Yeongam-gun, Jeollanam-do, cast their nets to chase after old memories. They also caught up memories of grilling freshwater fish liver wrapped in pumpkin leaves. They cut off and dried only the heads of snakehead fish to use as medicine, and stuffed the fish with garlic to make red clay-roasted fish for a restorative meal. Let’s look forward to a bountiful feast prepared with freshwater fish and vegetables that become medicine when dried. ■ The Oldest and Most Precious Ingredient: Dried Seafood – Traditional Dried Dishes of an Andong Head Family It is only natural to want to keep precious things for a long time. One of the methods for long-term preservation is drying! In particular, records remain from the Joseon Dynasty, when Confucianism was firmly established, stating that precious dried fish was used during ancestral rites and weddings. Accordingly, we visited a head family home in Andong, Gyeongsangbuk-do, where fish that was not easily available outside of season was dried separately and used to entertain distinguished guests. A diverse table of dishes unfolds, ranging from steamed dried pollack skin, which was said to be enjoyed only by the women of the family who displayed culinary skills, to dried croaker served alongside silk on the guest table. ■ Embracing the Time of Sunshine and Wind – The Dried Seaweed Table of the Grandmothers of Sinjido Everything that comes from the sea can be dried. Not only fish, but also seaweed is dried and eaten. Around this time of year, when the cold air plays hide-and-seek between collars, the people of Sinjido are busy planting hijiki (a type of seaweed) in the sea off their coast. It is the season when seaweed such as hijiki and kelp is cultivated in the sea, and dried wild seaweed like cheonggak, parae, and neopu is brought to the dinner table. Seafood is so abundant that even abalone is dried and eaten; yet, the wrinkled hands of the grandmothers here, who have endured the sun and wind to sustain this harvest, bear the marks of years of hardship. Let us explore the dried seaweed dishes that hold the history of these islanders. #KoreanTable #DriedSeafood #Andong #Yeongam #Sinjido ※ [Korean Table] Replay Popular Videos [Highlight] 10th Anniversary Special Part 2 - You Did a Great Job, My Dear [한국인의밥상★10주년★] 배우 김혜수, 아내 김민자가 준비한 최고의 상, ... [Full Version] Precious Gifts from Beolgyo Tidal Flats: Mudskippers and Gobies [한국인의밥상★풀버전] 짱뚱어애구이부터 망둥이회다진양념까지! 갯내음 가득 품... [Full Version] Wild Feast of Jirisan [한국인의밥상★풀버전] 염소구이부터 산메기까지! 지리산이 내어준 귀한 식재... [Full Version] My Love, Pollack, Tongyeong Rockfish [한국인의밥상★풀버전] 볼락이 통영에서 맛있는 이유는 따로 있다! 볼락 구이... [Full Version] Jirisan Black Pig, Weighing Down the Heart [ENG SUB] [한국인의 밥상] 야간 시청 금지! 삼겹살 항정살 주물럭 ... [Full Version] I Waited for You - Winter Oyster Feast [한국인의 밥상 ★풀버전] 싱싱하다 싱싱해! 쫄깃쫄깃 탱글탱글~ 향긋한 겨울... [Full Version] Pork Belly, I Can't Resist Joy That Isn't There! [ENG SUB] [한국인의 밥상] *풀영상* 삼겹살, 참을 수 없는 세겹의... [Full Version] Falling for Hanwoo-ae! [한국인의밥상] 한우애(愛) 빠지다 | full vod 다시보기