어떤 요리를 해도 맛이 난다는 꽃게! 그 중에 태안 꽃게가 최고로 평가받는 이유는? [한국인의밥상 KBS 20110519 방송]

■ "Do you know what crab tastes like?" Taean's Shinjindo Port diligently sets sail to welcome its precious guests, blue crabs, who pour in an average of four tons daily. Under the direction of Captain Jin Seong-ho, the nets, commonly known as "round-trip nets," are hauled in, revealing plump, plump female crabs, packed with roe and intestines. ■ "Blue crabs are naturally mild, so they don't need any seasoning!" Blue crabs are known for their delicious flavor in any dish! Steamed crabs, marinated crabs, fried crabs, crab soup—these are the dishes the women prepare for the sailors who have worked hard all night. They are a delicacy for the Taean people, and no matter how much you eat, you'll never tire of them. ■ Reminiscing about the moonlit nights, catching crabs by the sea. "Crabs are nocturnal, so they scurry around at night." Hwangdori on the Taean Peninsula, famous for its beautiful sunsets, is a place where people wait for the sun to set. The reason they do this is because crabs are nocturnal. On the tidal flats, where the tide has receded, they light torches one by one and set out to catch crabs (Pakhaji) hiding in the crevices of the rocks. This is the traditional crab catching method, the sea squirt. The crab boats also set out at night, a testament to the crabs' nocturnal nature! ■ "My children say they couldn't make that dish even if they were to die. Mom is the best!" These Taean crabs are ground, shells included, and mixed with pumpkin, dried cabbage, and seasonings to create crab soup, a perfect side dish. They're also incredibly delicious when cooked as a stew. It's said that even with the abundance of eggplant, no one in Taean complains about the side dishes. ■ Tender meat marinated in salt! Rice-stealing crab Fresh crab marinated in soy sauce for several days creates a salty, savory flavor with delicate seaweed within its soft flesh. This soy sauce-based crab is beloved by the entire nation. However, there was a special crab dish that the Taean people have enjoyed since ancient times: salted crab marinated in Taean's traditional salting method! It's often considered too salty for modern palates, but back then, when storage was scarce, it was a precious dish that embodied the desire of our ancestors, who longed to preserve spring crabs for a long time. ■ How did the king eat the cumbersome crab? Flower crabs, notorious for their hard shells, are so difficult to eat. How did they serve these troublesome creatures on the royal table? Remove the crab's shell, scoop out the meat, add various fillings, pan-fry it like a pancake, and simmer it in a soup to complete the royal dish, "Flower Crab Gamjeong." A feast of crab dishes unfolds once again at the Royal Cuisine Research Institute in Gunsan, where a mother and daughter carry on the tradition of Osundosun's traditional cuisine. ■ Why did they even eat the shell? The Mystery of Crab Shells Since ancient times, the people of Taean have placed crab shells on their gates. This is due to the folk belief that they ward off evil spirits. Crab shells are also effective at restoring the flavor of kimchi that has gone sour. Just grind up the steamed crab shells and marinate them in sour kimchi for a day. The kimchi's flavor returns, as evidenced by a pH meter. This is because the chitin in the shells inhibits bacterial growth. To preserve the delicious flavor of kimchi, we unravel the secrets of the crab shells, one in every kimchi jar. Koreans' Table (Thursdays, 7:40 PM, KBS1) "May Appetite, Crabs! - Taean Crabs" (Aired May 19, 2011) #Koreans' Table #Crabs #Taean