국내 최초 상어밥상의 식문화와 상어루트를 추적한다! 상어밥상을 아십니까? [한국인의밥상 KBS 20131205 방송]

■ Jeju, the Sharks Are Back! Every year around this time, Lee Kyung-ik, a shark fisherman with 50 years of experience, sets out to catch sharks. This traditional method involves casting a longline deep into the night and waiting for the sharks to come. He's caught sharks the size of a man, but his expressions are not always bright, as sharks have become less valuable than they used to be. Furthermore, he's driven to catch sharks, fueled by the fact that they prey on yellowtail, a key source of income for the Moseulpo Port fishermen. We hear the story of Lee Kyung-ik and his son, who are driven to catch sharks with a burning sense of urgency. We also learn about the shark cuisine of Jeju Island, a country with a thriving raw food culture. ■ Over 100 Boats Were Shark Boats! The Seas Off Heuksando Are a Shark Fishing Ground Heuksando is known as a major producer of skate. However, 200 years ago, the island listed in the [Jasaneobo] was a shark fishing ground. Until the 1960s, Heuksando was a fishing island, home to whaling ships and a shark-hunting fleet that would visit in October and November. Shark liver storage facilities (underground salting facilities) once found in every home still remain, and as a major shark producer, a variety of shark recipes have been passed down through generations, with no part wasted. Park Il-dan, a lifelong shark fisherwoman, used her husband's catch to purchase rice, barley, and other necessities, and the shark oil made from the livers of her husband fueled the household until the introduction of electricity. We explore the rich flavors of shark cuisine, created by the hardworking hands of the islanders, along with the sharks that were the foundation of Heuksando's livelihoods. ■ Pohang, Meet a 700kg Giant Shark! Pohang is a shark distribution center for the East Sea. Sharks from the Jeolla Province region sometimes come here to fetch high prices. During the reporting process, we encounter a mako shark measuring over 2m 20cm and weighing over 700kg, and the exciting process of butchering it is revealed, along with the delicious taste of its colorless, tasteless, and odorless fin tendon (sock fin), a rare treat even for fishermen. We also take a look at unique shark dishes, including shark douchi (shark skin), made with a finger-thick skin befitting the size of this large fish, and grilled shark skewers. ■ Why did sharks go to Yeongcheon? The shark meat found in the Gyeongsang Province region is called "dombaegi," a local dialect for shredded shark meat. In inland areas where fish were scarce, salting enhanced its flavor and prevented spoilage even after long journeys, making shark meat truly the best. As the shortest route between saltwater shark and salt, Yeongcheon has served as a major shark distribution center and gateway for sharks entering the inland since the days before refrigeration. From shark bone soup made from the surplus shark bones sold for ancestral rites to shark skin salad, these dishes remain a staple on the tables of the Dombaegi Alley merchants. ■ Shark Tables Blossom in Andong Along the Bobusanggil Sharks, the masters of the deep sea, have ventured farthest inland along the Bobusanggil Road to Andong, Bonghwa, and Yeongcheon. In Andong, a city with a long history, it's said that ancestral rites cannot be held without shark meat. Shark has long been a central part of the ancestral rites table, where the most precious and precious items are offered. Furthermore, the meals served after the ancestral rites for clansmen and guests can be found alongside shark dishes passed down through generations. Ryu Han-yoon, a 15th-generation descendant of the Pungsan Ryu clan, fondly remembers the taste of his mother's shark skin pyeon (sandwich made with shark head and skin), shark meat rice sikhye (rice drink with shark meat), and shark samtang (steamed shark meat soup) as a child. Korean Table (Thursdays, 7:40 PM, KBS1) "Do You Know About Shark Table?" (Aired December 5, 2013) #KoreanTable #Shark #Food #Cooking