모르면 잡초, 알면 약초! 세상에 쓸모없는 풀은 없다! 강인한 생명력을 품은 맛과 영양으로 밥상의 주인공이 되다! [한국인의 밥상 KBS 20240613 방송]

■ "Mulssuk," a Common Wild Weed in Yeoncheon, Gains a New Name - Baekhak-myeon, Yeoncheon-gun, Gyeonggi-do Baekhak-myeon, Yeoncheon-gun, Gyeonggi-do, where the Imjin River flows. The wild grasses that cover the riverbank in lush green sway in the breeze, releasing the fragrant scent of mugwort. At first glance, it may seem like a common weed, but for the people of Yeoncheon, "mulssuk" has long been a food source. True to its name, "mulssuk" grows along watersides. Its tall, slender leaves, and long, give it a distinct appearance from common mugwort. Its fragrance is stronger than mugwort, and its entire body, from leaves to stems and roots, is edible. Mulssuk is even recorded as a medicinal herb in the Donguibogam (Donguibogam), under the name "nuho." Lee Sang-gyeong (54 years old) began farming mulssuk, lamenting the disappearance of the once common riverside mugwort. Many people found it strange to hear that I was growing grass, but I longed to relive the memories of my childhood, when I would wander the riverbank in spring to gather mugwort, and for the past ten years, I've been living as a "mugwort farmer." While mugwort may be an unknown weed to people in other regions, it's a precious ingredient for the people of Yeoncheon. The leaves are used to make rice cakes, and the stems are dried and eaten as a side dish. Adding dried mugwort to boiled pork eliminates the smell and makes the meat more tender. From mugwort pancakes to mugwort seasoned with mugwort and stir-fried mugwort stems, I've returned to the Yeoncheon table with a nostalgic mugwort meal. ■ Now I'm the Star: "Tteumbugi and Dokot" - Jodo-myeon, Jindo-gun, Jeollanam-do Even the sea is home to seaweeds that you wouldn't recognize unless you look closely. A 40-minute boat ride from Jindo Port, Dongguri Village on Jodo Island is a collection of over 150 islands, named for their bird-like shape. The blackened seaweed that covers the roadsides is in season. But even more precious than the seaweed is the seaweed called "ttukbugi" (salted seaweed). Ttukbugi, a seaweed that grows only in pristine areas, has become rare outside of Jodo Island. Furthermore, its reputation for containing beneficial compounds that help treat adult diseases has made it a "lucky bean" for the islanders. "Dok-ot" (rocky seaweed), named for its moss-like covering of rocks and stones, resembling clothing, was a precious staple for the islanders during times of food scarcity. From the delicately tender "gukpa-rae" (seaweed with seaweed), the rocks, offering a constant source of food, were a treasured sea garden for the islanders. Even when they moved to the mainland, ttukbugi, a constant reminder of their homeland, was a staple at banquets. Ttukbugi soup was made with chicken, and ttukbugi was also served on the ancestral rite table, seasoned with chicken broth. Dried dok-ot, when simmered in plenty of water, becomes a jelly rich in the aroma of the sea. The chewy, delicate aroma of the sea permeates the chewy, chewy dokotmuk, and a bowl of refreshing gukkaerae naengguk (cold cold seaweed soup) is a comforting dish that soothes the weary island life and a nostalgic taste that reminds me of home. ■ No Weeds Are Useless - Munsu-myeon, Yeongju-si, Gyeongsangbuk-do At a small abandoned school in Munsu-myeon, Yeongju-si, Gyeongsangbuk-do, there are people who live and farm together, preparing to return to the countryside. They left the city dreaming of living in harmony with nature, but they were unfamiliar with farming and country life, making frequent mistakes and learning many things. That's why they called themselves "Fool Farmers." These fool farmers, who are constantly learning to practice sustainable farming that sustains both the land and people, are as interested in weeds as they are in their crops. It wasn't always this way. Farming without pesticides meant constantly battling weeds. Fighting against weeds that would never disappear no matter how hard they were pulled, they stumbled upon the discovery that these weeds were edible and possessed medicinal properties. Grasses are essential not only for people but also for the health of the land. Seeing the welcome weeds, like the common starflower, emerging in healthy soil, these foolish farmers, who have decided to coexist with them, are researching various recipes to make them even more delicious. Hwansamdeunggul, a common thorny weed that can quickly take over fields and is considered a nuisance to farmers, is used in traditional Korean medicine as a herb called yulcho. It's delicious when blanched and seasoned as a side dish or made into pesto. Its flavor is enhanced when used in place of spinach in kimbap and japchae. There's even a fermented bread made with wild bean sprouts, steamed with soybean powder, and wild bean paste. The once-annoying weeds have been transformed into something delicious! Watching these weeds persevere despite being trampled brings solace to those times of pain and hardship, strengthening t...