"이게 그리워서 한국행 비행기 끊는 사람 수두룩". 때되면 꼭 먹어줘야 한다. 산지직송으로 즐기는 k-핫도그부터 시장표 사라다빵에 전통과자까지｜극한직업｜#골라듄다큐

"Many people literally book a flight to Korea just because they miss this." There are certain treats you simply must eat when the time comes. From farm-fresh K-hot dogs to market-style salad bread and traditional handmade crackers! (1) The Battle of Snacks: A War for Every Bite From street food to national favorites! The secret behind K-hot dogs. Among the globally loved K-foods, K-hot dogs are currently experiencing explosive popularity. With their crispy, chewy texture and a variety of ingredients and toppings, they are captivating the taste buds of people worldwide. At a hot dog factory in Gyeryong, South Chungcheong Province, workers produce about 35,000 frozen hot dogs a day, totaling over 8 million annually. The key to determining the flavor of a hot dog lies entirely in the batter. To achieve the most ideal texture, exactly 47g of batter must be coated onto each hot dog. If the batter is too thin, the inside shows through; if it is too thick, it won't cook properly and the texture suffers. Workers, who must coat and fry over 1,800 hot dogs per person each day, focus all their nerves on their thumbs and index fingers, wrestling with the batter all day long. Although calluses and blisters are common on their fingers, their rule of zero-tolerance for defects remains unwavering. We visit the production scene of the national snack, the K-hot dog, for a crispy bite of pure joy. (2) Handcrafted Nostalgia! Masters of National Snacks The 1 AM Commute War! The Place Making Nostalgic Bread. From chewy glutinous rice donuts to old-school salad bread! Located at the entrance of a traditional market, this place captivates passersby with its savory aroma. On weekends, the demand is so high that daily sales easily surpass 2,000 pieces. To prepare for this, the workday begins at 1 AM. As a strict rule, all ingredients are prepared fresh on the same day. As soon as they arrive at work, they start by boiling potatoes and eggs for the croquettes, kneading the glutinous rice dough and bread dough, and letting them ferment—working without a moment's rest to open the store on time. The secret to maintaining that chewy texture is the temperature of the dough. Keeping it between 26°C and 28°C is the key to the flavor, requiring delicate efforts like adding ice to regulate the temperature. These masters keep prices low and quality high just for the customers who visit them. We follow the intense and passionate scene of people striving to preserve the unchanging taste of memories. From a 16-Year-Old Boy to a 75-Year-Old Master: A Traditional Snack Shop Spanning Generations. Traditional Korean old-school crackers were the ultimate popular snacks in the 1970s and 1980s! Back then, they were the sweetest gifts for many, and there is a man who has poured his entire life into making them. Kim Yong-gi, who started this work at the age of 16, has spent nearly 60 years crafting handmade crackers. Today, he has been passing down his secret recipes for over 20 years to his son, who stepped up to carry on the family legacy. From green laver crackers and traditional chestnut-shaped cookies to fried sweet rice puffs and ginger rolls, they handcraft a staggering 20 different varieties here! The traditional crackers are baked using 7 custom-made molds to create different shapes. Baking crackers in the same posture all day leaves their backs and arms constantly aching, and among all the snacks, the ginger roll requires the most labor. The batter must be poured thinly, baked, and then quickly rolled by hand one by one while it is still scorching hot before it cools down. It is a tedious process that also involves recoating them with a boiled mixture of ginger powder and sugar water. However, this harmonious blend of sharp ginger aroma and sweet flavor makes it a massive hit among regulars. Let’s meet the father and son sweating over a hot iron plate, dedicating generations to keeping the dying art of handmade traditional crackers alive. Timestamps 00:00:00 An Annual Revenue of 8 Billion Won! The Beginning of a K-Hot Dog Factory Making 35,000 a Day 00:11:00 Over 10,000 Taste Tests Accumulated! Heart-Wrenching Sensory Evaluations for Perfect Quality 00:12:27 The Irresistible, Crunchy Salad Bread Alley That Rocked Pohang's Jukdo Market 00:17:26 Crispy on the Outside, Soft on the Inside: The Frying Method for Croquettes with Minimal Oil Absorption 00:21:32 Summoned by the Retro Craze: Nostalgic Handmade Traditional Korean Crackers 00:32:23 Fast Before It Cools! Rolling Hot Ginger Crackers with Bare Hands in Front of a Blazing Fire Program: Extreme Job - The Battle of Snacks: A War for Every Bite / Handcrafted Nostalgia! Masters of National Snacks Air Date: September 13, 2025 / April 4, 2026