감자, 배추, 무, 오미자 등 해발 700m이상의 고원에서 자란 작물로 만든 고랭지 밥상! [한국인의밥상 KBS 20160922 방송]

■ Blue Waves in a Green Sea, Traveling to Cabbage Hill Like green roses in full bloom, the cabbage fields in the highlands are bustling with harvesting hands. Ham Won-ho has been cultivating his cabbage fields in Daegwallyeong-myeon for over 30 years. For him, cabbages are his greatest treasure and a reminder of his life's journey. Born as the eldest son of a poor family, the vast cabbage fields he cultivated with his bare hands are the fruit of years of hard work... His wife, Park Geum-ja, silently delivers fresh cabbage to her husband, once again shows off her skills. Crisp cabbage freshly harvested from the field pairs perfectly with Osam Bulgogi, a dish said to be a perfect match. And pairing it with piping hot dried pollack soup, there's no feast quite like it. We explore a cabbage field feast filled with the couple's love and memories. ■ Winter is halfway through the year, and the Pyeongchang people make kimchi in October. With winter approaching quickly, kimchi in Pyeongchang is made one to two months earlier than in other regions. It's said that since winter is in full swing in October, kimchi making is essential. Mr. Choi Young-won and his wife also prepare early for the long winter. The husband buries the kimchi jars, while the wife makes kimchi. What does the kimchi of those who have lived in the cabbage fields of the highlands taste like? When making cabbage kimchi, Pyeongchang people use fish, such as dried pollack water, dried pollack head meat, or cod leg meat. For white kimchi or mul kimchi, they use grated steamed potatoes instead of glutinous rice paste. We explore the stories behind Pyeongchang kimchi, filled with life's wisdom, and the various dishes made with cabbage and aged kimchi. ■ Pickled Cabbage, the Pride of Pyeongchang Pyeongchang's cabbage boasts the highest quality nationwide. The first secret, of course, lies in the daily temperature range. Cabbage grown under warm sunlight during the day slows down in the cooler night temperatures, retaining the nutrients it produced during the day, thereby increasing nutrient content and firming the texture. Good cabbage is the most important prerequisite for kimchi. However, the key to the success of kimchi is the pickling process. Pyeongchang, which produces the finest cabbage, boasts a pickled cabbage factory. The factory's pickling method, which preserves the traditional method of triple-pickling cabbage, is a testament to mothers' traditions. The factory is meticulous about the flavor, even measuring salinity levels individually. We explore the pickled cabbage factory in Pyeongchang, which has revolutionized highland cabbage and kimchi culture. ■ Have you heard of "Gamjabau"? - Potatoes, the Power of Pyeongchang! In Korea, when people think of potatoes, they think of Gangwon-do Province, and its potatoes are considered the best. Of all the potatoes from Gangwon-do, the Pyeongchang potato is the most renowned. Pyeongchang is a distribution base for seed potatoes, producing 50% of the nation's seed potatoes. Potatoes are a staple food, filling hungry stomachs during times of famine and hardship. In Gangwon Province, where rice farming is difficult, potatoes were both a staple food and a snack. It's no exaggeration to say they were the very essence of food. So many memories are associated with potatoes... Grandma Lee Sang-soon, who has spent her life farming potatoes in Bongpyeong-myeon, and Kang Dae-gyeong, who returned to Seoul after living in Seoul but couldn't forget her hometown. The potato dishes they share are diverse. From the potato samgut-gui (gamja samgut-gui), which thrilled children during potato harvest season, to gamjaongsimi (gamja ongsimi), a Gangwon-do-style handmade noodle dish made with ground potato paste and other ingredients, to corn pancakes (oksusu jeonbyeong), made by grinding corn in a millstone and then pan-frying it thinly, we hear their stories, saying no feast is as delicious as memories. ■ A Secret Plateau Surrounded by Clouds - "Yukbaekmajigi," the First Highland At 1,256 meters above sea level, the summit of Cheongok Mountain. The average annual temperature here is 5 degrees Celsius, and frost even falls in May. The rain comes and the wind blows, and the weather changes dramatically throughout the day. This is "Yukbaekmajigi," known as Korea's first highland vegetable garden. Its name comes from its vast and flat surface, enough to accommodate 6 million seeds. Lee Hae-geuk, who has farmed radish here for 26 years, is a living witness to the beauty of Yukbaekmajigi. We explore his radish field, cultivated with sweat and tears, and the simple radish meal prepared by his wife, Yoon Geum-soon. ■ A Beginner Farmer's Love, Schisandra When you think of "love," the color red evokes passion. For Do Gi-yong, owner of an omija farm in Pyeongchang County, the color of his love is the bright red Schisandra chinensis. For the Dogiyong family, omija means more than just love... Omija, with its beautiful colors a...