Today (December 3, Thursday) at 6:05 PM in episode 23869 of MBC’s ‘Today N’ ◆ The deep taste of 30-year-old broth, chicken noodle soup ◆.Five years into farming, a foolish husband and an upset wife ◆ The king of rice thieves, get crabs~ ◆ Indigestion, a chronic disease among Koreans.How to solve it? etc.are broadcast.
Today’s Grandmother’s Restaurant is the restaurant of Lee Young-i (66 years old), who has been running the ‘Dakhanmari Kalguksu’ restaurant for over 30 years.A grandmother who got married in the early 1980s, had children, and sold briquettes and rice with her husband to make a living. After much thought, I decided to open a chicken restaurant that my mother enjoyed making when I was young.My husband is continuing his business by remodeling the house he lived in as he was young, and he still has some household items left in the small room. As two years ago,the grandmother’s daughter (Lee Su-jeong,41 years old) has also joined the company… Thanks to Sujeong’s kind service, the number of regulars has increased. the reason why the ‘chicken kalguksu’ at the grandmother’s restaurant is special is as of the special ingredients. It has a savory broth that is boiled in it and the texture of the chicken that is boiled for an hour and then cooled to become even more tender. It doesn’t end here. The thick and savory porridge that you boil after eating chicken and kalguksu is the highlight of ‘Dakhanmali Kalguksu’! Another popular menu along with ‘Dakhanmari Kalguksu’ is the deliciously spicy ‘Dakbokkeumtang’. Grandma’s restaurant has been in business for over 30 years with a menu that becomes more memorable as the weather gets colder. Let’s go to the restaurant of Lee Young-i’s grandmother,who continues the legacy of achasan restaurants by serving chicken kalguksu (chicken noodle soup) and stir-fried chicken stew (chicken noodle soup) made with care to feed her children.
Young-ok Yang (age 58) and Ki-sook Jo (age 54), a couple who began the second chapter of their lives five years ago in a rural village in Sunchang-gun, Jeollabuk-do. Young-ok, who worked in the construction industry in Gwangju, returned to farming with his wife to escape the stress he felt in the city and enjoy a leisurely twilight. He began his life as a farmer full of dreams and hopes. But the reality was a series of hardships and failures.Young-ok, who learned farming through YouTube, started pepper farming after hearing stories from people around her, but the results were a disaster. The next year, I started farming taro becuase I heard that taro was good, but I failed again! This time, I started off because I heard that apple and jujube farms have high incomes… The apple and jujube fields were buried in silt due to heavy rain,and the houses were blown away by typhoons 5 or 6 times. As failures and crises repeated, my wife’s dissatisfaction increased day by day. Though, my husband, Young-ok’s challenge continued. While recovering farmland buried by a landslide, he accidentally heard about catfish farming and switched from field farming to catfish farming! He built the reservoir himself using
We opened our first catfish farm three years ago and are now operating a total of three, with a total of about 2 million fish currently being farmed. The husband is thinking about another challenge as he sees the growing number of catfish.Meanwhile, his wife, Ki-suk, who dreamed of a quiet and leisurely life as a farmer, is busy taking care of all the things her husband has done. Fortunately, growing succulent plants, which she started as a hobby after returning to farming, is her only source of healing. That time when Ki-sook, who was busy taking care of her husband in the morning, took some time to repot the succulents and spend some alone time! A loud noise coming from somewhere. My wife ran to the Apple Jujube House due to an ominous feeling. I end up witnessing an unbelievable sight… Young-ok, who is mercilessly cutting down an apple and jujube tree with a chainsaw. What happens to this couple?
Gejang,the rice thief that enriches the table at this time of year! I visited a crab factory in Nam-gu,Incheon as I heard that there are people who are busy preparing abundant meals. They produce about 5,000 servings of crab a day, and they only handle crabs caught off the coast of Yeonpyeong Island. It is indeed said that blue crabs, which are famous for being challenging to clean, must go through several washing processes. After washing the air bubbles twice using a machine, impurities are carefully removed from the crabs with a brush. Lastly, the cleaning is complete when you spray water to remove any moisture. The soy sauce, which determines the taste of soy sauce crab, is prepared as a base using brewed soy sauce containing honey, and then boiled with various vegetables and herbal medicine to reduce the fishy taste. Add mulberry enzyme, a premium ingredient exclusive to this place, and let it age for 3 days to create flavorful soy sauce! The mulberry enzyme, which reduces the sweetness of sugar as well as the umami flavor, must be aged for more than 5 years to remove the sweetness of the sugar and reveal the natural sweetness of the mulberry. This is not all! I was even able to see boneless crab made 100% by hand. even though it is indeed very hard work, they insist on doing it by hand to preserve the unique texture of the crab meat. Gejang can only be completed if you put in this much time and effort. Let’s visit the site where the workers’ efforts shine.
Oh Chae-yeon (50 years old) said that her health suddenly began to deteriorate five years ago. She takes as many as 10 medications! The most inconvenient thing among them is indigestion, which Koreans, who enjoy spicy and salty foods and eat quickly, cannot avoid. Chae-yeon is so mindful of her food that she eats cabbage, apples and carrots, which are said to be good for digestion, ground up like a detox soup every morning, and she makes an effort to exercise every day even after eating. Nevertheless, once health deteriorates, it does not recover, and indigestion seems to get worse as time passes. Today’s Doctor Corps sets out to find out the cause of Chaeyeon’s deteriorating health. Director Yeojin Yoon, a gastroenterology specialist, and Director Sangyoon Lee, an orthodontic specialist! Specialists who watched the video of her daily life observed that there was a problem starting with breakfast!? Chaeyeon’s breakfast didn’t seem to have any problems. However, everything from the posture to the method of grinding vegetables is full of mistakes. Moreover, it is said that even the exercise that Chaeyeon does every day does not help her health. In fact, the cause of her indigestion is all in her oral cavity! What is the relationship between indigestion and the oral cavity that bothered her so much?!
Below is today’s N broadcast details.
▶ Achasan Chicken Hanmari: Gwangjang-ro 1na-gil, Gwangjin-gu, Seoul
▶ Good Crab Jang:
‘Today N’ airs every Monday to Thursday at 6:05 PM and Fridays at 6:15 PM.
Economy queen Reporter Park So-gi Photo = MBC ‘Today N’
What are the key challenges faced by new farmers transitioning from urban to rural life?
Interview between Time.news Editor and Farming Expert
Editor: Welcome, everyone. Today,we have a captivating interview lined up. I’m here with Dr. hang-woo Kim, an expert in lasting agriculture and rural growth. we’ll be discussing some of the recent stories from MBC’s ‘Today N,’ particularly focusing on the journeys of a couple who transitioned into farming and the legacy of a grandmother running a restaurant. Thank you for joining us, Dr. Kim.
Dr.Kim: Thank you for having me. It’s a pleasure to discuss these inspiring stories.
editor: Let’s start with Lee Young-i, the grandmother who has been running the ‘Dakhanmari Kalguksu’ restaurant for over 30 years. what do you think makes her restaurant stand out, especially in today’s competitive food industry?
Dr. Kim: Lee Young-i’s restaurant is a perfect example of tradition meeting quality. The deep, savory broth that’s been perfected over the years showcases the importance of culinary heritage. The fact that she uses special ingredients and techniques that have been passed down adds a unique touch that cannot be replicated easily. In a world where fast food dominates, her commitment to wholesome, home-cooked meals can truly resonate with customers looking for comfort food.
Editor: Absolutely! It seems like her approach not only reflects her culinary skills but also her family values. The involvement of her daughter, Lee Su-jeong, indicates a family legacy being carried forward. What do you think the impact of family-run businesses is on local economies?
Dr. Kim: Family-run businesses like Lee’s are crucial for local economies. they create jobs, foster community engagement, and promote local agricultural products. Moreover, they frequently enough maintain traditional cooking methods and flavors, which help preserve cultural identity. This generational continuity, as seen with Lee and her daughter, not only strengthens family bonds but also builds loyalty among customers who appreciate the personal stories behind their food.
Editor: Now shifting gears, let’s talk about young-ok Yang and Ki-sook Jo, who ventured into farming after leaving their urban lives. Their journey has been filled with challenges, from multiple failed crops to finding success in catfish farming. What does this narrative reveal about the realities of modern farming?
Dr. Kim: Their story is emblematic of the struggles manny new farmers face. Despite the allure of rural life, farming can be extremely unpredictable due to weather patterns, soil conditions, and market demands. Unfortunately, many aspiring farmers enter the industry with little experience and may need to pivot quickly, like Young-ok did when transitioning from crops to aquaculture.This adaptability is essential, but it can also be incredibly stressful, highlighting the importance of education and community support for those entering the field.
Editor: That’s a very insightful point. Young-ok learned through trial and error, including utilizing resources like YouTube. how important do you believe accessible education and resources are for new farmers today?
Dr. Kim: They are incredibly important! In the age of the internet, access to information can make a significant difference. Online platforms can provide new farmers with guidance on sustainable practices, crop management, and even offer support networks. Though, pairing this information with hands-on experience and mentorship from established farmers can create a more solid foundation for newcomers.
Editor: Ki-sook’s story of seeking solace through her hobby of growing succulent plants amidst the stress of farming also stands out.How crucial is mental well-being for farmers, especially those facing the ups and downs of agricultural life?
Dr. Kim: Mental well-being is vital for farmers, who often experience isolation and high levels of stress due to unpredictable circumstances. Hobbies like Ki-sook’s not only offer a reprieve but can also foster a sense of accomplishment and joy that rejuvenates their spirit. Initiatives promoting mental health support and community-building activities can considerably benefit those in the agricultural sector.
Editor: Thank you, dr. Kim, for sharing your insights into these remarkable stories. They really illustrate the resilience of individuals in the farming community and the importance of family, tradition, and innovation in agriculture.
Dr. Kim: It’s been my pleasure. These stories serve as reminders of the hard work behind every meal we enjoy and the enduring spirit of those involved in agriculture.
Editor: Thank you all for tuning in. Let’s continue to support our local farmers and cherish the stories that connect us through food and culture. Until next time!