Today (December 2nd, Monday) at 6:05 PM in episode 2388 of MBC’s ‘Today N’ ◆ Jangkalguksu with red crab ◆ A winter delicacy! A shredded gwamegi house ◆ a 6th generation hanok ◆ a bungeoppang mother and daughter who have similar personalities and personalities will be broadcast.
◆ [오늘은 국수 먹는 날] Jangkalguksu with red crab
A restaurant in Sokcho that has special noodles that are difficult too taste anywhere else! It is indeed a restaurant that local residents unanimously praise. The thing that makes all the customers applaud and focus their attention is the red crab jangkalguksu! The owner, Won Jeong-sik (63), who often ate red crab in the past thanks to his uncle who caught red crab, decided to add red crab to Jangkalguksu. the taste of red crab,which is plump and plump in season,as well as the savory and rich soup,is enough to make customers feel the cold. The secret to the taste of red crab jangkalguksu soup is soybean paste! the key is to add soybean paste and red pepper paste in similar proportions to maintain the flavor so that it goes well with the fresh red crab. In addition, there are hand-cut noodle noodles that are hand-cut from the dough made in-house! Each and every piece of the unique red crab jangkalguksu is filled with sincerity.There was another noodle dish at the noodle restaurant today, seafood kalguksu with plenty of shrimp and various shellfish. The creamy and attractive seafood kalguksu soup is also a work of art! East Coast and West Coast clams are added to the broth made with a variety of ingredients, creating a refreshing and light taste. Once you visit this noodle restaurant,you are bound to become a regular! Let’s go to a restaurant that captures the taste of Sokcho together.
◆ [위대한 일터] A winter delicacy! Rip-and-eat gwamegi restaurant
In Pohang, Gyeongsangbuk-do, there is a gwamegi restaurant that boasts extraordinary softness and chewiness. As it is indeed a delicacy that can only be eaten in the winter, customers flock to the store as soon as the weather gets cold. Once you taste the soft and chewy taste of gwamegi that is torn by hand, you will automatically make a reservation and wait for it every winter. The owner and his wife start their day by going to Deokjang at 3 a.m.every day. The owner is in charge of cleaning and frying the saury, and the husband is in charge of the drying process.Originally, gwamegi was dried in the sea breeze, but as air pollution such as automobile exhaust and fine dust worsened, the deokjang was operated indoors. They say that it doesn’t usually take a lot of work to create Gwamegi, but with good ingredients and sincerity, Gwamegi can’t be tasty. For the owner and his wife, who were in debt of about 200 million won after the husband’s business failed 29 years ago, Gwamegi is a food they are thankful for because it served as a stepping stone to their comeback.They say they are extremely happy when winter comes when they can make gwamegi even though it is hard on their bodies. Let’s go to the workplace where they make gwamegi, which is the pride and best food for the owner’s family.
◆ [촌집 전성시대] A 6th generation hanok
A village in Namyangju, Gyeonggi-do. There is a hanok here that has been handed down for 6 generations. The owners of this place are Lee Jang-hak (65), a transmission educator for ‘Seonsori Mountain Taryeong’, a national intangible heritage, and Seong Yeol-ok (58), who is always by his side! In the past, Mr. Jang Hak’s father passed on the hanok, where he had lived for generations, to his son, after making clean and neat repairs. Thanks to this, I used it as my second house after marrying my wife, whom I met by fate on a bus to Cheongnyangni. However, the Hanok is worn and worn down in places due to the passage of time. I felt bad that the Hanok where my whole family lived together was old and falling apart, so I renovated it with my wife. First, the exterior walls were strengthened by applying stone powder, and the walls between the pillars were torn down to open up the interior of the house. Also, this place is currently being used as a class space for ‘Seonsori Mountain taryeong’. Let’s go to the hanok of a 6th generation singer we met in Namyangju, Gyeonggi-do.
◆ [수상한 가족] bungeoppang mother and daughter with similar personalities and personalities
Goryeong-gun, Gyeongsangbuk-do. In this village lives Nanhee Lee (68), a woman known for her impatient personality. Her personality is so impatient that she doesn’t no how to wait,so she does the most work in the village,and even takes the spoon away from her husband to wash the dishes when he takes the last spoonful during a meal.Though, it is indeed said that in the village next door, there is another person with an impatient personality like Nan-hee: her mother, Jeom-sun Ha (89). Mr. Jeom-sun says that he is the reason why his daughter has a short temper. Because she was extremely poor, her husband went to work as a servant for someone else, and she herself had to farm on someone else’s land, so she had no choice but to ask Nanhee, the eldest of seven siblings, to take care of her younger siblings. Nanhee was unable to even attend elementary school as she took care of her younger siblings and helped her mother with farm work whenever she had time. As a mother, she is always busy, and it breaks her heart to think that her daughter has grown so much because she has forced her to make sacrifices. As a mother, the only thing I can do for my daughter who is approaching 70 is to reduce her workload even a little, so I visit her every day and help her with anything. Though, the daughter is so upset that her mother, who has worked hard all her life and is still working hard for her, is foolish and is to the point of death.Tonight, we will hear the story of a mother and daughter who have similar personalities and life stories.
Below is today’s N broadcast information.
▶ Bione Son Kalguksu: 105 Beonyeong-ro, Sokcho-si, Gangwon-do
▶People who like gwamegi Haechang: Hyoseong-ro, Nam-gu, Pohang-si, Gyeongsangbuk-do
Broadcast information
▶ Socheon Planning: Yangjinro Wachon 2-gil, Jinjeop-eup, Namyangju-si, Gyeonggi-do
‘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’
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How can one recreate the flavors of traditional Korean winter dishes at home?
Interview: Exploring Culinary Delights of Korea in Winter
Editor: Good evening, and welcome to Time.news! today,we have a special guest,chef Min-Seok Lee,an expert on traditional Korean cuisine. We’ll be diving into the delightful winter dishes featured in the latest episode of MBC’s ‘Today N’, notably focusing on jangkalguksu and gwamegi. Welcome, chef Lee!
Chef Lee: Thank you for having me! I’m excited to share my insights on these amazing winter dishes.
Editor: Let’s start with jangkalguksu, which seems to be stealing the spotlight. what makes this dish so special, especially with the addition of red crab?
Chef Lee: jangkalguksu is already a beloved dish, but when you incorporate seasonal ingredients like red crab, it elevates the flavors significantly. The owner, Won Jeong-sik, combines the rich taste of the crab with a savory broth made from soybean and red pepper paste, which enhances the flavor profile. This balance is crucial—too much of one can overpower the delicate flavor of the crab.
editor: it sounds delightful! you mentioned that the noodles are handmade.How dose that impact the overall experience of the dish?
Chef Lee: Hand-cut noodles offer a unique texture that mass-produced noodles simply can’t match. The thickness and chewiness from the handmade aspect absorb the broth beautifully,creating a satisfying mouthfeel. Each bite becomes an experience that captures the essence of traditional Korean cooking.
Editor: Shifting gears to gwamegi, I understand that this dish is particularly unique to winter. What can you tell us about its preparation and appeal?
Chef lee: Gwamegi indeed holds a special place in winter gastronomy. The process involves careful drying of saury fish, and it’s remarkable how the owners of the restaurant you mentioned adjust their methods due to environmental changes. The softness and chewiness of gwamegi are directly linked to their attention to detail in the drying process, even if it’s now done indoors. It’s a dish that brings warmth and comfort as the weather gets colder.
Editor: It sounds like a labor of love, especially with the owners’ backstory.How does their journey resonate with food lovers?
Chef Lee: Their story is inspiring. After facing significant hardships, they turned their passion for food into a successful venture. It’s a testament to how food can be a source of comfort, resilience, and joy. When patrons taste their gwamegi,they aren’t just savoring a dish; they’re also experiencing the dedication and history behind it.
Editor: That’s a gorgeous viewpoint! Do you think the significance of these dishes goes beyond just nourishment?
chef Lee: Absolutely! Food carries culture and tradition. Dishes like jangkalguksu and gwamegi reflect the seasons, community, and personal stories. They connect people—whether it’s family dinners or sharing a meal at small restaurants. Every bite tells a story.
Editor: I can see why these dishes are a winter staple. Any advice for those who want to try making these at home?
Chef Lee: For jangkalguksu,focus on sourcing quality ingredients,especially for the crab. The broth’s flavor is key, so use fresh and natural condiments. When making gwamegi, patience is essential—perfecting the drying process can take time, but it’s worth it. Don’t rush; let nature do its work.
Editor: Thank you, Chef Lee, for your insights and passion for Korean cuisine. I’m sure our readers will be eager to explore these winter delights!
Chef Lee: Thank you for having me! I hope everyone enjoys tasty meals this winter season!
Editor: That’s it for today. We encourage everyone to experience the fantastic flavors of winter Korean cuisine. Until next time on time.news!