Kimchi know-how known only to those in the know. 'This' added to keep kimchi from becoming soft｜Konggaengi soup, the soul food of Jeongseon people｜Tofu made with a 200-year-old millstone used for 4 generations｜Korean travelogue｜
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※ This video is part of <Korean Travelogue - Noodle Travelogue Part 5, Hot Love in the Mountains of Gangwon-do, Konggaengi Soup> broadcast on December 14, 2018. Yucheon-ri, located in Jeongseon, Gangwon-do, is named for its lush willow forest surrounded by high mountains like a folding screen. There, soybean harvesting is in full swing. Seori-tae, which can only be harvested after frost, is harvested one by one by hand, not by machine. When I tasted it, it really tasted like the old days. The taste of mom. It is grown in a cool place and boasts a higher sugar content than other regions… Lee Soon-hee, the head of the senior citizens’ association, begins to tell old stories while making tofu with the villagers. Konggaengi Soup, which is made with the soybean powder produced while making tofu. For the villagers, Konggaengi Soup is a memory of their hungry childhood… This always comes to mind when it’s winter and the kimchi-making season in the fall comes. The thought of eating bean stew. Kim Soon-hee is busy preparing kimchi from the morning. Today is the kimchi-making day that comes once a year. The son and son-in-law move the cabbage, and the daughter and daughter-in-law mix the cabbage. The three generations come together to finish the kimchi-making that feels like a festival… After the kimchi-making, Kim Soon-hee makes the bean curd stew that she used to make for her children when they were young… For her son who lives in the city, his mother’s bean curd stew is always a soul food that he misses… Let’s go on a trip down memory lane, like beans in a bean pod. ✔ Program name: Korean Travelogue - Soup Travelogue Part 5: Warm affection in the mountains of Gangwon-do, Konggaengi Soup ✔ Broadcast date: 2018.12.14
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