Today (11th, Wednesday) in episode 2393 of MBC’s ’Today N’ ◆ Are you isolated when it snows? Introducing things like living in a secret mountain cabin on mt. Jeombong ◆ 45-year-old sundae soup found in an alley near Yaksu Station ◆ the chewy life of a large family at a rice cake shop ◆ living with friends all year long.
The place we went to visit the main character who built a picturesque house on that green meadow was Inje, Gangwon-do! there was a mountain cabin here at the foot of Jeonbongsan Mountain, 1,424 meters above sea level, and it is said to be the home of Hong Deok-hee (61) and Bang Gyeong-ho (58), a couple who are enjoying life in the mountains after retirement. Mr. Deok-hee, who worked as an expatriate in China for over 7 years, returned to Korea at the call of his older brother. He inherited a mountain cabin that he had as a second home and started renovating it, pouring all his retirement money into it. The house is said to have rotted a lot while being neglected and has become a hideout for rats and all kinds of insects. the walls and ceiling had to be carved out of wood and repainted.
In the beginning, we only went on weekends to repair the house, but as the scope of repairs expanded, we had to stay in for over a month to fix it. Once the snow falls, 40cm is standard, but at most it is indeed more than 1m, so the door cannot be opened, so preparing for winter is the most critically important thing for the couple. When snow begins to fall, chopping firewood to survive the winter is essential, and checking the water tank and boiler is essential. In addition,they say that even the snowshoes,which are a means of transportation,must be carefully checked to see if they are damaged. A busy couple’s winter mountain cabin before the start of winter. Let’s meet at.
◆ [점심N] 45-year-old sundae soup found in the alley of Yaksu Station
The biggest worry for office workers: what to eat for lunch today? Today’s menu, decided by Today N’s official lunch menu fixer, announcer Jeong Young-han, is sundae soup, also known as K-fast food! They say it’s perfect for a swift and filling meal during a busy lunch hour. Announcer jeong Young-han headed to Yaksu Station to eat proper sundae soup. A sundae alley has been formed since ancient times, but now the sundae alley has disappeared, and instead, the sundae stores that have been standing since then have turned into sundae soup restaurants, and there are many long-established sundae soup restaurants. Among them, this place has been in the same place for 45 years since 1979! The owner originally farmed in the countryside. He inherited his mother’s Korean restaurant and transformed it into a sundae soup restaurant. Five years ago,his son,who was a career soldier,retired from the military,and is now running the sundae soup restaurant for the third generation.
It is said that pork bones are boiled in broth for 24 hours, sundae and head meat are added, boiled again, and soup is served. There is so much head meat that it feels like eating pork soup. And the assorted intestines eaten with
In order to fully experience the taste of the assorted offal, announcer Jeong Young-han built a 6-story apartment building by topping off intestines such as sundae, badger gamtu, and salted shrimp topped with salted shrimp. even the customers were surprised by such a large bite. Announcer Jeong young-han lived a busy year as the youngest member of the announcer department. I heard you expressed your feelings about becoming a senior in one word. Let’s take a look at the story of announcer Jeong Young-han, who is about to escape as the youngest member, shouting, ‘Lunch N is mine!’
The place we went to find today’s protagonist was Gongju City, South Chungcheong Province! Early in the morning before dawn. They say the Tteokjip family’s day starts at 2 a.m. The men in the rice cake shop move in unison, wearing matching red suits like the Marines! The rice cake makers are his father, Shim Jae-seung (73), who first opened the rice cake shop 43 years ago, his eldest son Shim Jeong-heum (42), youngest son Shim Ji-heum (38), and son-in-law Lee Won-seok (43), who joined the company eight years ago. The kitchen is traditionally a forbidden area for women, so men are responsible for the rice cake making process.There are 30 types of rice cakes made every day. There are many different types of rice cakes, starting with garaetteok, pumpkin rolls, sirutdeok, and nutritious glutinous rice cakes. The most popular among them is the chestnut rice cake, made using the chestnuts that first come to mind when thinking about princesses. Once the rice cakes have been made to a certain extent, the women of the family come to work one after another.
In charge of sales and packaging are mother Choi Won-sook (66), eldest daughter-in-law Baek A-ram (42), and daughter Shim Ji-hye (39), who is pregnant with her fifth child. Even though her due date is fast approaching, she comes out to the store and helps out. When he was poor, his father buried his school bag by the riverside and started working at a bread factory at the age of 15. It is indeed said that this rice cake shop was used to feed the three young siblings by using the skills they learned at that time. As the rice cake shop gradually became established, the children were called in one by one. In this way,a large family of seven in total,including three siblings,daughter-in-law,and son-in-law,gathered in one rice cake shop. There are a total of 9 grandchildren including those to be born! A total of 16 people including sons, daughters, and daughters-in-law! the chewy story of a large family in a rice cake shop where the more the better, the better. Let’s meet at.
It is indeed said that in Pocheon, Gyeonggi-do, there are families who have been building and living in winter villas for two years. The main characters are Lee Jung-geun (37) and Moon Ji-yeon (37), Hwang Jeong-hoon (37) and Baek Yoon-ah (38), and finally lee Jae-hee (40) and Kim Hyun-joong (42). Jeong Geun and Jeong Hoon are said to have met at a watch club 10 years ago. Jeong hoon, who started camping first, said he got into camping at the recommendation of his family. Now, as they go out together every weekend all year long, their friendship has grown and they have become like a weekend couple. Jaehee, whom I met through a watch club, also joined Jangbak, and now we are more like family than family. Unlike Jeong-hoon’s family, who easily completed their winter villa with a trailer, Jeong-geun and Jae-hee’s family set up identical tents facing each other at both ends of the site, like twins! Since there are children, the floor construction was done by laying vinyl for making kimchi to block
However, in order for all three families to be in one space, they say they need to set up a shared tent because there are 13 people, including 7 children and 6 adults. Originally, they set up a tarp to eat and spend time outdoors, but with the weather getting colder, they installed a new garage-type tent as a shared vacation home for the family. Camping veterans Jeong Hoon and Jeong Geun went out, but they said it took well over an hour. Meanwhile, the children spend time playing with Sundol, the dog who is Jang Bakji’s longtime homeboy and mascot. Let’s meet the stories of campers’ winter villas where both children and adults become friends when they come to Jangbakji.
‘Today N’ airs every monday to Thursday at 6:05 PM and Fridays at 6:15 PM.
Economy Queen Reporter park So-i Photo = MBC ‘Today N’
What is the meaning of sundae soup in Korean street food culture?
Interview between Time.news Editor and Culinary Expert
Time.news Editor: Welcome to Time.news! We have a special guest today, Chef and food historian dr. Min-Jae Park,who recently explored the culinary treasures featured in the latest episode of MBC’s show ‘Today N.’ Thank you for joining us, Dr. Park!
Dr. Min-Jae Park: It’s a pleasure to be here! I’m excited to share insights about the delicious dishes and the cultural stories behind them.
editor: In this episode, a highlight was the traditional sundae soup discovered near Yaksu Station. Can you explain what makes this dish significant in Korean cuisine?
Dr. Park: Absolutely! Sundae soup is more than just a meal; it reflects the heart of Korean street food culture. Traditionally made from blood sausage and various offal ingredients, it’s a dish frequently enough enjoyed on the go. Its ability to energize busy office workers makes it a staple during lunch hours. This particular shop has been around for 45 years, linking generations through its recipe and serving as a community hub.
Editor: That’s interesting! The story mentions that the owner’s son, a retired soldier, is now running the restaurant.How does this generational transfer of culinary knowledge and business impact Korean food culture?
Dr. Park: It emphasizes the importance of family traditions in Korean cuisine. Many recipes are passed down through families, and as the younger generation steps in, they often bring fresh perspectives while respecting tradition. This blend of old and new keeps the cuisine vibrant and adaptable,reflecting changes in society and preferences.
Editor: Speaking of adaptations, the episode also showcased a couple living in a mountain cabin preparing for winter. How does their lifestyle connect with the culinary aspects of Korean culture, notably regarding winter preparations?
Dr. Park: Their lifestyle mirrors the traditional Korean approach to seasonal eating. In rural areas, the preparation for winter frequently enough includes preserving food - whether through fermentation, drying, or cooking in ways that ensure longevity. For instance, making homemade kimchi, storing grains, and preparing rich stews are all practices designed to sustain families throughout the cold months. Their focus on harvesting resources from their surroundings represents an integral part of Korean culinary heritage.
Editor: So, in essence, both the sundae soup and the couple’s winter preparations are rooted in community and tradition?
Dr. Park: Exactly! they both symbolize the resilience and resourcefulness intrinsic to Korean culture.Whether it’s enjoying a hearty bowl of sundae soup during a busy workday or preparing a warm meal during the harsh winter, these practices highlight the connection between food, family, and community.
Editor: Thank you, Dr. Park! This has been a delightful discussion. Any final thoughts on the culinary adventures featured in ‘Today N’?
Dr. Park: Just remember that every dish has a story. Whether it’s the sundae soup from Yaksu or the homegrown meals made in the mountains, they all reflect the rich tapestry of Korean culture. I encourage everyone to explore their local food scene and appreciate the narratives behind each meal!
Editor: Thank you for your insights, Dr. Park! We look forward to your next culinary exploration. And to our readers, don’t forget to tune in to ‘Today N’ for a taste of these delicious stories!