Korean Dining Table (Thursdays at 7:40 PM KBS1) “Cheongju, the Story of That Old Side Dish” (Aired on April 26, 2018) ▶ Spring side dishes at Malmi Market beyond Pibanryeong Pibanryeong is called the eastern gateway to Cheongju. Long ago, a market was held beneath this rugged pass with nine bends in the mountain road. Its name was Malmi Market! It was a large market with inns and stables in every alley and a butchery for slaughtering pigs, but now only the name of the village, “Malmi Market,” remains. Malmi Market is said to be overflowing with side dishes in the fields when spring comes. Among them, green onions and green garlic, which are in season in March and April, help ease your worries about side dishes in early spring. Freshly picked green garlic from the field is pickled whole in anchovy sauce, vinegar, and plum extract to make kimchi, and green onions in season are made into jjajangmyeon with anchovy sauce, red pepper powder, plum, and sesame salt. There is a local delicacy that goes perfectly with this. It is a food that reminds you that this is a market: market noodles. Malmi Market noodles, which are characterized by adding soybean powder to the dough and kneading the noodles with a red bean paste, are nothing special, but they taste rich and old. Although the market is gone, we visit the tables of Malmi Market Village, where those who remember the memories and taste still remain. ▶ 600-year-old Cheongju Banga, the story of side dishes at the head house of the cultural Ryu clan There is an old hanok in Naesuri, Cheongju. It is a place where the tastes of the noble class ripen in each of the 300 or so jangdok. It is the head house of the Cheongwon cultural Ryu clan with a 600-year tradition. In Cheongju, where soybean fields were common since the inland area, side dishes were seasoned with soy sauce rather than salt, which was expensive because the sea was far away. The 34th generation descendant of the Ryu clan, Kim Jong-hee, treasures the soy sauce that has been passed down through generations. Just add plum extract, red pepper powder, and vinegar that you pickled yourself to the fresh spring cabbage, and finally add the clan’s soy sauce, and you have a sweet and sour spring dong jeoljeori that you can only taste at this house. If you pick mugwort and dandelion right from the yard and season them with soy sauce, they become a great side dish that you can quickly finish a bowl of rice with. The secret to the taste of the family’s signature dish, dambukjang kimchi stew, is also soy sauce. Pork ribs are seasoned with aged kimchi and soy sauce to give them a savory flavor. Let’s take a look at the clan’s table where even a single side dish contains the history of the family and the clan’s history. ▶ 100 Years of Heritage, Cheongju's Old Side Dishes as Seen in the Cookbook [Banchan Deungsok] Cheongju, located in the inland center, still retains its noble food culture. What kind of side dishes did the people of Cheongju have on their tables a hundred years ago? An ancient book that may shed light on these questions has been discovered. It is none other than 'Banchan Deungsok.' The cookbook 'Banchan Deungsok' written in Korean in 1913 by Miryang Son, the daughter-in-law of the Jinju Kang family who lived in Sangsin-ri, Cheongju, contains recipes for 46 side dishes including kimchi, jjanchi, cookies, and rice cakes. Representative dishes in 'Banchan Deungsok' include hwabyeong, which is injeolmi (rice cakes) with thread-shaped peppers and scrambled eggs attached; oei kimchi, which is salted cucumbers, pickled radish, and fermented anchovies for added flavor; and buk-eo jjanchi, which is dried pollack marinated in honey water for added sweetness and eaten in soy sauce. In particular, dried pollack stew is an old side dish of Cheongju that highlights the wisdom of our ancestors who could eat precious seafood for a long time because it was inland. Through the food of Cheongju contained in 'Banchan Deungsok', we learn about the dining tables of this land 100 years ago and its characteristics. ▶ The sad life story of the three musketeers of the flower palanquin met in the remote area There is a remote village at the end of the ferry where the Geumgang River once flowed. It is 'Beolat Village'. This place, called the Dongmakgol of Cheongju, is considered the most remote area of ​​Cheongju to the point that you might not even know that the Korean War broke out. In this village, there are three grandmothers who got married in the same palanquin. The eldest, Choi Hong-sun, who got married from Sintanjin, Lee Jeong-ui, who is from Daejeon, and the youngest, Kim Seon-deok, who got married all the way from Goheung, Jeollanam-do, because they were from a noble family in Chungcheong Province. The three musketeers of Beolat are always together and there is no one in the surrounding village who does not know them. The Three Musketeers, who used to steam bracken ferns in the