■ The sea bass is back! Summer has begun! The sea bass of July is said to be medicinal just by looking at it. As summer approaches, Jo Seung-yong, a fishing boat owner in Oenaro, Goheung-gun, is very busy preparing to catch the sea bass that follows the schools of anchovies. Jo Seung-yong, who is good at catching fish because he likes the water, visits his friend Kim Yeon-suk, who is the same age as him, on days when sea bass are caught. It is to invite the neighbors and prepare a sea bass table together. They say that sea bass is best eaten raw. Since sea bass is abundant in this area, you can eat as much sea bass sashimi as you want. After eating a lot, you dip the remaining sashimi in egg and eat it as sea bass pancake. It is said that the baby sea bass called kkal-ta-gu is very delicious when lightly dried and steamed. Grilled shark and conger eel shabu-shabu are added for a hearty meal! Let’s experience the special taste of Oenaro that is ‘jingheoge’ and ‘herbal’ delicious. ■ Plums, a tonic for early summer Jeong Chung-gi of Gwangyang, Jeollanam-do, has inherited the plum farming that his parents have been doing all their lives for five years. He usually tends the farm alone, but when harvest time comes and there is a shortage of hands, four generations gather together: his parents, wife, daughter, and granddaughter. At this house, you can find all kinds of plums, from green plums harvested in early June, to red plums that turn red when exposed to sunlight, to yellow plums that have fully ripened. After harvest, the whole family gets together to cook plum dishes. You can taste a variety of plum dishes, including plum extract made by Jeong Chung-gi, his mother’s plum water kimchi, pickled plum salad made by his wife, grilled plum pork made by his daughter, and plum rice balls made by his granddaughter with bracken fernbrake. Prepare for the coming heat with the crunchy texture and sour taste of a cool plum table. ■ Everyone eats a potato. Jo Oh-hyung and Jeong Nam-hee from Gwaeok-myeon, Goheung, live with their two sons in a house overlooking the ocean. After 10 years of running a weekend farm after getting married, they returned to farming because they liked farming, and this is their fourth year. The potatoes they harvest are called “potatoes” because they are planted in the spring and harvested in the summer. There are many different types, including dubaek potatoes, sumi potatoes, hong potatoes, hongyeong, and jayeong (purple potatoes). Jeong Nam-hee plans to learn special dishes from her parents and neighborhood elders who willingly visit to help with the harvest season. Green bean potato cakes that the elders enjoyed in the past and Yangtae potato stew, a precious food eaten during the rice planting season. Clam and potato pancake with Goheung clams, which are the most delicious when they grow fat in early summer. Here are the splendid transformations of various potatoes that satisfy both the eyes and the mouth, from the raw jayoung to the yuja potato salad born from the meeting of Goheung yuja. ■ Refreshing summer in the mountains, wild strawberries Choi Seok-yong and Heo Jeong-hwa grow wild strawberries on the slopes of Mt. Sin-eo in Sangdong-myeon, Gimhae-si. The wild strawberries grown in the high-altitude mountainous region and boasting the highest sugar content are all organic. The ants, mantises, and grasshoppers that can be seen on the farm, as well as animals such as wild boars and deer, are indicators of this. When the wild strawberries are harvested, Choi Seok-yong makes traditional wild strawberry wine. The traditional wild strawberry wine, which can be stored for a long time thanks to the technology he acquired after much thought, becomes even smoother when aged for more than a year. Heo Jeong-hwa introduces a dish that housewives can easily make at home. Welcome summer with a sweet and refreshing table filled with strawberry latte made with fermented strawberry liquid, strawberry cucumber soup flavored with strawberry vinegar, and strawberry glutinous rice cakes that will fill your hungry stomach. Korean Table (Thursday 7:40 PM KBS1) “The reason I welcome summer is the early summer table of the southern provinces!” (Aired on July 4, 2019) #KoreanTable #Bass #Healthfood #NamdoTable ✔KBS Documentary KBS Official YouTube Channel [KBS Documentary] 🔔Subscribe👍Like➡️ / @kbsdocumentary 📝Inquiries: [email protected] Copyright ⓒ KBS. All rights reserved. Unauthorized reproduction, redistribution, and use (including AI training) are prohibited. ∙Unauthorized reproduction, redistribution, and use (including AI training) are prohibited. ∙The current situation and content may differ slightly depending on the time of broadcast. ∙Defamatory or malicious comments may be deleted by the operator to protect the performer.