"외지인은 절대 모릅니다" 현지인들이 지금 안 오면 평생 못 먹는다고 난리 친 남해안 '역대급' 보물 식재료 정체 | KBS 한국인의 밥상 20260604 방송

■ The Sea Where Sisters Took Roots, and the Stone Eels That Make Their Lives Here – Donghae-myeon, Goseong-gun, Gyeongsangnam-do Jinhae Bay, a sea as calm and tranquil as a lake. In the crevices of the rocks beneath the water, there are eels that have grown sturdy while enduring the currents. These are the "stone eels." Although smaller in size than regular conger eels, they are renowned for their firm and chewy flesh; especially at this time of year, stone eels are filled with oil, bringing their savory flavor to its peak. Kim Eun-hyang (72), who catches stone eels with traps this season, moved from Pohang to Goseong following her husband, who was a fisherman, and settled there. In the old days, they used to clean and sell the stone eels on the spot after catching them. As business grew, they even called in her younger sister, Kim Eun-ok (63), to help her settle down in this place. When she first came here with her husband, she found the stone eels repulsive and couldn't even look at them properly, but now she says she is simply grateful to the stone eels and this sea for allowing her to live the life she has today. Here, the eel is peeled using a unique method and scored with flower-shaped cuts to be enjoyed as sashimi, or grilled until golden brown over charcoal; ginger and perilla leaves are essential accompaniments. It is a time of lively camaraderie shared over a meal, with a pot of savory grilled stone eel and spicy stone eel stew placed in the center. The sisters say they are infinitely happy because of this sea and this season. At that laughter-filled table, you encounter the taste of the present moment, fully living each day. ■ Taste Waits for No One: A Baekban Restaurant Open for Just Two Hours a Day – Cheongun-myeon, Yangpyeong-gun, Gyeonggi-do The five-day market in Yongmun-myeon, Yangpyeong-gun, is famous for its thousand-year-old ginkgo tree. Oh Gyeong-suk (77), known as the "Yangpyeong Namul Grandma," appears whenever the market opens. She runs a restaurant in a rustic house in Cheongun-myeon, at the edge of Yangpyeong-gun, where even the signboard is barely visible. Having left her hometown too early to raise three children, Oh returned and took over the restaurant run by her grandmother and mother, settling in to live there with deep affection. This restaurant is open for exactly two hours, from 11 a.m. to 1 p.m. Despite serving a lavish meal of no less than 13 varieties of seasonal wild greens, the price remains unchanged at a mere 6,000 won. Although others urge her to raise prices, she says that by adding the vegetables shared by the villagers, she can welcome customers without being greedy. She sticks to the two-hour schedule because that is precisely when the greens taste their best. She says she decided to maintain the two-hour operation to enjoy the present moment after suddenly losing beloved family members in succession and subsequently developing heart disease herself, spending the rest of her time mingling with the villagers. Ms. Oh Gyeong-suk says she has only now come to know the true taste of life. Through her profound "philosophy of taste," I realize anew the preciousness of the present day and this place. ■ The Generous Sea, The Path of Mideodeok Walked by Four Generations – Masan Happo-gu, Changwon-si, Gyeongsangnam-do Jindong-myeon, Masan Happo-gu, Changwon-si, Gyeongsangnam-do, is responsible for approximately 70% of the nationwide production of mideodeok. Since mideodeok farming began in earnest about 30 years ago, most people here have relied on this delicacy for their livelihood. May and June are the months when mideodeok, imbued with the scent of the sea in Jindong Bay, are at their most delicious. The fragrant ocean aroma that bursts and spreads in the mouth, combined with the crunchy texture, instantly awakens even the most lost appetite. Jo Young-jo (56), who has helped his mother slice raw fish since he was ten, and Jo Se-in (27), who followed in his father's footsteps and began handling mideodeok immediately after graduating from high school, are father and son who continue to prepare the labor-intensive delicacy today. They preserve the unique flavors of this region, such as the raw mideodeok found only here and the mideodeok and perilla seed stew traditionally shared by the villagers on the first full moon of the lunar year. These days, as mideodeok becomes increasingly scarce due to rising water temperatures caused by increasingly hotter weather, they say that this moment of sharing the scent of mideodeok together is more precious than anything else. This family's dinner table holds intact the flavors that will never return once this moment passes, as well as the preciousness of the people by their side. ※ This video is [Korean Table - Now and Here! “Living for This Taste!”], which aired on June 4, 2026. #KoreanTable #LocalFood #Mideodeok This is the official KBS Documentary channel. We will deliver documentaries that breathe with the world. Copyr...