At 7:40 pm on the 9th, KBS1's 'Korean Table' will meet people who create food by bumping into each other with their whole bodies in the ever-increasing temperature and changing land and sea due to climate change.
Pohang, Gyeongsangbuk-do, the East Sea, where the water is deep due to rough waves, has a slightly special barrier. It is a ‘layered cage’ that can sink to a depth of 10 meters. Jun-sik Choi, who started offshore cage farming 35 years ago, introduced this height-adjustable aquaculture method for the first time in Korea.
Various fish species are being raised with a new aquaculture method suitable for the rough seas of the East Sea, with little damage from high temperature caused by the heat wave. As the temperature rises and the water temperature rises, the fish species raised in the sea are also changing - warm current fish species that are increasingly being farmed, red sea bream and subtropical fish that lived mainly in Jeju and the southern seas! The sea table is full of fish that was hard to see before.
In the past, the elderly on the beach said that they mainly touched flounder and water catfish, but now they are very good at cleaning sea bream. Along with Dol seaweed, a long-time specialty of this village, it is boiled with a fish that moved from the southern sea instead of the flounder, which was mainly eaten in the past. The chewy red sea bream is used to make mulhoe, a fisherman's special dish that has been eaten in Pohang for a long time.
It is a tradition in Pohang to provide a refreshing taste with only red pepper paste. If thick red sea bream is steamed and covered with blanched bean sprouts, the delicacy is completed with light fish meat and spicy seasoning. It is a new dining table filled with the different tastes of the sea.
There are also protagonists who overcome the difficulties of climate change with their own farming methods. Kim Deok-ju, who is raising bellflowers and deodeok in his hometown of Yecheon, Gyeongbuk. After suffering from water shortages during a long drought, he developed the ‘Sewoom Farming Method’, which improved the efficiency of water absorption.
It is said that the absorption rate of water and liquid fertilizer was increased by putting soil in a plastic bag like a large flowerpot and planting bellflower and deodeok separately. Taste the bellflower seeds and deodeok grown by the sweat and passion of a farmer.
What kind of food is on the table of the Yecheon family who farm deodeok and bellflower? Crispy and bitter deodeok makes deodeok naengchae perfect for the heat and energy recovery. If you add crispy vegetables to chicken breast, and the tangy taste of mustard, it's a great place to eat! It is a customized healthy meal that will energize farmers in hot regions.
The fragrant fried bellflower is also a healthy snack for farmers. This house has a special secret to frying, which is cold beer. Instead of water, we offer crispy fried bellflower with batter made with beer. And there is a local food, Taepyeongchu, that Yecheon people have eaten since ancient times. It contains the earnest desire to wish for peace in farming as long as it is cooked with acorn jelly. Farmers who say they can face the challenges of climate change with their families by their side. Replenish the energy of farmers with a summer delicacy table.
The winds of change are blowing even in the cool highlands. Bok-soon Kwon, his son Seung-sik, and his friend, young farmers, met in the gondre field in the midst of checking the number. The reason Jeong Seon's sons, who had been living abroad, returned to their hometown was because they needed hands to grow new crops.
Even 10 years ago, the land filled with cabbage and radishes in highland areas was filled with apple trees! As the temperature rises, Jeongseon, which is cool and has a large daily temperature difference, has emerged as the main producing area for apples. The three young peasants who build farms and share their worries. Let's meet the dining table of the Three Musketeers who are diligently keeping pace with the changes in their hometown.
The protagonist of change, Jeong Seon Apple, is also becoming the main character on the table. What Park Sang-bong, a young farmer, is missing these days is apple dakdugi. This dish, called a feast of 'sweet salt', captivates even the palate of his mother, who is a native of Jeongseon.
Furthermore, the sweet and sour taste is added to the red pepper paste water with apple extract, and rice cakes and fish cakes are added to make tteokbokki. If you add gondre greens, the representative crop of Jeongseon, to create original works of young farmers.
They make buckwheat jeonbyeong, a food of memory, with fresh kimchi from the highland region, said to have missed their sons who were living abroad. The buckwheat dough with its exquisite flavor is baked, and fresh kimchi is rolled up to perfection. Even the sons challenge the end of the war. Young farmers who say they are not afraid of tomorrow because there is each other, the children's challenging spirit is filled on Jeongseon's table.
It is not only land and sea crops that are suffering from the rising temperature. Kim Seung-yeon and Yoo Hong-joo, who decided to raise chickens about 10 years ago, decide to raise chickens freely in the mountainous valley of Gyeongsan, which is said to be cool even in summer. It is also not a regular chicken, but a 'Baekbong Ogol' which is called 'the precious bird of the Orient'.
Baekbong-o-gol-gye, who go out to the mountains every morning, eat the fruits and grasses in the mountains, find shade to lower body temperature, and remove mites by taking a dirt bath, so there is little worry about death or infectious diseases due to high temperature. The couple lives in nature together with Baekbong Ogol-gye, believing that people are happy only when the animals they raise are happy.
When cooking, I use Baekbong Ogol chicken that has matured enough for more than a year. White simmered with medicinal herbs is also good, but if you pour cold chicken stock into the chewy beef meat and add vinegar, chogye noodles, perfect for summer comfort, are completed. The black sandy house, which is rich in antioxidants, is seasoned with a spicy sauce to cook the stir-fried sandy house.
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