가리비가 가장 달콤한 3월! 고성 바다 노동자들의 소울푸드는? | KBS 한국인의 밥상 20260326 방송

■ A Mother’s Life That Matured Gently Like a Steamed Dish – Hail-myeon, Goseong-gun, Gyeongsangnam-do Goseong, Gyeongsangnam-do, embraces the tranquil waters of the Dadohae Archipelago. Here lives Ms. Heo Young-sook (67), who has endured all kinds of arduous work at sea, from oyster and scallop farming to anchovy fishing. Even when she lost everything to the record-breaking Typhoon Maemi in 2003, she returned to the sea without a moment to grieve. It was solely to protect the family fence of her two sons. Now grown, her two sons have followed in their mother's footsteps to raise red scallops together. March is the time of year when the sweetness of scallops reaches its deepest. Using these sweet and tender scallops, the mother prepares a precious steamed feast for her two sons. From the steamed scallops and sea squirts—the soul food of sea laborers—with spicy seasoning added to sea squirts and vegetables, to the vinegar-seasoned scallops resembling the sweet life that followed a spicy and salty past, and finally, the steamed octopus, prepared with an abundance of affection for her two sons. To the mothers of Goseong, the sea is both a place of trials that brought the weariness of life and a grateful foundation that allowed them to raise their children. We are going to meet their poignant stories, ripening deliciously amidst the gentle steam. ■ The Long-Standing Savory Flavor Ripening Inside the Pot – Chojeon-myeon, Seongju-gun, Gyeongsangbuk-do In Chojeon-myeon, Seongju-gun, Gyeongsangbuk-do, lives Ms. Baek Mal-sun (87), who has spent her entire life making a special paste. The star of the show is "Deunggyeojang," a paste she learned from her maternal grandmother around the age of seventeen. Deunggyeojang is a paste made by gathering the inner husks (deunggyeo) left after barley threshing and boiling them into meju (soybean paste blocks). It embodies the wisdom of our ancestors who sought to conserve even the discarded husks during times when food was scarce. Thanks to this single Deunggyeojang, Ms. Baek Mal-sun was a skilled daughter-in-law who received abundant love from not only her in-laws but also the elders of the entire neighborhood. Although the days of poverty have passed, the deep flavor of rice bran paste, ripening at the fingertips of the elders, still remains. In particular, rice bran paste, which gains a savory flavor as it ages, reveals its true value only when paired with "steamed" dishes cooked over gentle heat. From steamed yellow croaker served over a bed of pickled radish fermented in rice bran paste, to braised pork ribs where the savory umami of the paste has permeated deep into the bones, and steamed vegetables enjoyed simply with rice bran paste ssamjang—rice bran paste, a side dish that helped endure hungry times in the past, has now been reborn as a dish of warmth that cozily embraces the weariness of the past. We take a peek into their savory life stories ripening amidst the rising steam. ■ Steaming a Life Like Garlic: Pungent Yet Sweet – Dain-myeon, Uiseong-gun, Gyeongsangbuk-do Dain-myeon, Uiseong-gun, Gyeongsangbuk-do, the home of garlic. Here lives Ms. Hwang Gyeong-suk (69), who married into a poor family at the young age of twenty-three and has silently endured the sorrow of homelessness. During her youth, when she lived moving from one house to another, owning her own home was a lifelong dream. Ms. Hwang says she worked day and night to finally secure a decent house. Just like Uiseong garlic that grows by pushing through the cold earth, spring has finally arrived in her life, which had been frozen solid. Her life, which has slowly matured while enduring harsh years, resembles a "jjim" (steamed dish) that cooks the inside out with a gentle heat. Now able to reminisce about the past with a smile, these individuals share their hearts through food that holds their individual stories. From the steamed vegetable dish with soybean flour that filled hungry stomachs in times when food was scarce, to the chicken stew with aged kimchi infused with the deep flavor of time, and the garlic ssam밥 (rice wrapped in lettuce) where the savory aroma of garlic oil fills the mouth—we are going to meet their warm meals of life, simmered slowly over a gentle fire. ** ※ This video is [Korean Table - “It Has Been Steamed”: The Flavor of Cooking While Simmering], aired on March 26, 2026. #KoreanTable #SteamedDishes #Scallops This is the official KBS Documentary channel. We will deliver documentaries that resonate with the world. Copyright ⓒ KBS. All rights reserved. Unauthorized reproduction, redistribution, and use (including AI training) are prohibited. 📝 [email protected] 📞 02-781-1000 ✔KBS Documentary | KBS Official YouTube Channel Copyright ⓒ KBS. All rights reserved. Unauthorized reproduction, redistribution, and use (including AI training) are prohibited. 📝 [email protected] 📞 +82-2-781-1000 🏢 Seoul, Republic of Korea (South Korea) ∙The current situation and conte...