2024-03-25 06:04:25
‘Extreme Job’ ‘Love at first bite! The ‘Trend Snack Battle’ episode will be broadcast on EBS1TV at 8:55 pm today, the 23rd (Saturday).
Not only does it have a sweet and refreshing taste, but it also has a chewy and soft texture. Snacks that bring joy to us with their various tastes and textures! Among them, red bean bread loved by people of all ages, mugwort rice cake made with home-grown mugwort, and Gaeseong juak and moyakgwa, which have gone from traditional snacks to popular snacks. We meet the workers who work hard to make popular snacks these days.
Red bean bread made with homemade grain syrup, 1,500 units produced per day!
A red bean bread specialty store in Andong, Gyeongsangbuk-do. They say people come from all over to eat the bread here. A whopping 1,500 pieces are made per day! The secret to its popularity is its homemade red bean paste. The red bean paste is made using domestically produced red beans and homemade grain syrup. A thorough washing and boiling process is important to filter out foreign substances and bitter taste. In particular, in order to cook the red beans evenly, you need to stir them in the same position for a long time, which requires a lot of stamina. Meanwhile, the dough is as important as red bean paste! After completing the fermentation process, the dough is divided into circles again. As the dough ferments over time and its marketability decreases, it is made quickly and accurately by people with more than 10 years of experience. They say that when there are a lot of customers, they have to stand for 12 hours to make red bean bread, and as time goes by, their legs become swollen and sore that it becomes difficult to stand. We meet the workers who persevere every day to make delicious red bean bread.
Mugwort rice cake made from mugwort grown in the sea breeze, 500 boxes delivered per day!
In a quiet village located in Haenam, Jeollanam-do, there was one place that was particularly busy: a mill! People move in unison from the morning to make rice cakes with in-season mugwort. Here, mugwort rice cakes are made with home-grown mugwort.
At this time, orders from people who want to experience the taste of spring are flooding in, and approximately 500 boxes are delivered per day! Even in the midst of our busy schedule, we collect mugwort that grows in the sea breeze in the spring and use it throughout the year, and we receive the remaining amount from nearby Jodo Island. Of all the processes, the most important thing to worry about is preparing the boiled mugwort! When making rice cakes, mugwort stems look like animal fur, so they are picked out one by one by hand.
Hands damaged by repeated manual labor for 30 years. However, he says that thanks to the people who enjoy the mugwort rice cakes he makes, he forgets the pain and works happily. We introduce you to the mugwort rice cake production site where you can feel spring when you take a bite.
Gaeseong juak, moyakgwa, snacks of Goryeo nobles that captured the taste buds of the MZ generation!
Meanwhile, there is a Korean dessert cafe that the younger generation flocks to. This is to taste Gaeseongjuak, a traditional snack eaten by nobles during the Goryeo Dynasty. Gaeseongjuak, which is almost too pretty to eat, requires a lot of effort and time to make in the traditional way. It takes a lot of work because you have to shape the dough into balls one by one and stir it constantly to prevent it from sticking during the frying process. In addition to this, there is also sweet mother yak fruit with vivid texture! They say it takes 3 days to make. Although it is difficult, we meet the people who make Gaeseongjuak and Moyakgwa with pride in making traditional snacks.
Photo by Reporter Park So-gi EBS ‘Extreme Job’
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2024-03-25 06:04:25