■ The barrenness of the fields of Gudeuljang, the fresh sprout table of Cheongsando Island It wasn’t just Jeju Island that had many stones, wind, and women. The land of Cheongsando Island, which was covered in stones, was not suitable for farming. Using wisdom and patience, stones were piled up layer by layer to create the fields of Gudeuljang, but it was difficult to see the common spring greens on Cheongsando Island, so they had to prepare the table with the fresh sprouts that had just sprouted when the crops gained spring energy. Fresh sprout table served with barley sprout soybean paste stew, seasoned green garlic, seasoned green onion, and spring flowers (rapeseed, common crocus) blooming among the barley fields. There were many times when people had to barely survive on fresh sprout table on Cheongsando Island, where food was scarce. However, recently, the nutritional value of fresh sprouts has been highly evaluated, and Cheongsando Fresh Sprout Table is receiving new attention. Let’s take a look at it. ■ Do you know about Cheongsando Soup, the new transformation of the wild vegetables eaten during the barley harvest season? Cheongsando-tang, which has been passed down on Cheongsando Island for a long time, is a modified form of the pulttegi we used to eat during the barley harvest season. Puttegi is a food made by boiling various grain powders to make it thicker than porridge but thinner than a mixture. It was a food that common people often made and ate during the barley harvest season when there was a shortage of food. The phrase “surviving with pulttegi” also comes from the food called pulttegi. Cheongsando-tang, a type of pulttegi, is a food made by finely chopping seafood that is easy to obtain nearby and boiling it with grain powder. Why has the tradition of pulttegi, which has disappeared in other regions, continued on Cheongsando Island? We will take a look at the food culture of Cheongsando Island, which is gaining attention as a slow city, but has been able to continue the tradition of the dining table only by exercising the wisdom of self-sufficiency. ■ The ‘breathing sound’ of haenyeo reverberating on Cheongsando Island We will take a look at the dining table of haenyeo. The sound of female divers breathing while busily moving up and down the clean waters of Cheongsando fills Cheongsando, and the baskets of female divers who came to Cheongsan from Jeju Island to get married are full of conches, mussels, sea squirts, and abalone. The female diver's sad story that the only thing she could eat with the precious abalone was porridge. How has the abalone table of the poor female divers changed now? Grilled abalone, abalone and chili paste ssambap, braised abalone, abalone and seaweed soup... We take a look at the lives of Cheongsando female divers who were strong even in poor times through Cheongsando abalone cuisine ■ Cheongsando tidal flat table where rice, soup, side dishes, and even kimchi are all made with seaweed Cheongsando still has the traditional fishing method of 'doksal'. However, the doksal, which should be full of fish, only contains seaweed such as seaweed and laver. The reason is that many fish species disappeared due to indiscriminate fishing in the 70s... So, for a long time, the people of Cheongsando had to make a living by harvesting seaweed from the tidal flats. We will take a look at the diverse food culture of Cheongsando through the seaweed table that mothers prepared for their families with their wisdom, such as tteokbap (rice with dried pollack), neopu-guk (noodle soup), parae kimchi (green laver kimchi), maesaengi-guk (spicy fish soup), and marinated abalone (sea squirt) with seaweed, and introduce the secret of the seaweed table that is said to be effective in boosting energy in spring. Cheongsando's slow table filled with the tears and sorrows of the people of Cheongsando. Let's go to Cheongsando to find the taste of slowness and the beauty of slowness that holds childhood memories that remind us of our mother's simple meals. Korean Table (Thursday evening 7:40 KBS1) "The Taste of Slowness and the Beauty of Slowness, Cheongsando" (Aired on March 31, 2011) #KoreanTable #Cheongsando #Haenyeo ✔ Documentary is on KBS KBS Documentary Official Channel ???? ✔ Subscribe to KBS Documentary ➡️ / @kbsdocumentary The current situation and content may differ slightly depending on the time of video broadcast. Slanderous and malicious comments may be deleted by the operator to protect the performers.