Korean Dining Table (Thursdays at 7:40 PM KBS1) “Mudflat, Waiting for You - Muan Hwangto Mudflat Table” (Aired on March 10, 2016) A peninsula jutting out at the southwestern tip of Korea, a land of yellow soil and clean mudflats 70% of the entire coastline is covered in yellow soil, which is why it is called “Hwangtogol” When spring begins to appear in Muan’s mudflats, hibernating octopuses stretch their legs, croakers gain weight as they eat the mud, and kelp and fresh oysters that paint the mudflats green are everywhere. Muan Hwangto Mudflats, where all kinds of life has begun to sprout, we have been waiting for you for a very long time! ■ Ginseng in the mud that has awakened from hibernation - Pearl Octopus Muan, Jeollanam-do is the best octopus producing region in the country. Muan’s octopus is famous for its exceptionally thin legs and soft taste. Unlike the southern coast where octopus is caught with traps, it is caught with longlines or shads, which is one of the reasons why the octopus in Muan mud is so delicious! Chae Jin, who has been catching octopus here since he was 17, is an expert at catching octopus with shads. If he had to work according to the tide in the mud flats, he could only dig octopus for 4-5 hours a day. It was said that when Chae Jin passed by, a typhoon swept through the mud flats. However, even for the tough mud flat man Chae Jin, there was a love as sweet as the spring sunshine, his wife Youngja. The reason he goes out to catch octopus on a day that is still a little chilly is because of Youngja’s love for octopus. At home, the sweet and sour marinated octopus with sour persimmon vinegar that his wife Youngja pickled herself, and the octopus tangtang, which is made by chopping live octopuses with a knife and mixing them with raw beef, are dishes that Chaejin is good at. Youngja rewards Chaejin with galnaktang, a refreshing and light broth made by boiling beef ribs and octopuses together. Taste the tenacious vitality and soft flavor of Muan pearl octopus table presented by two people who are happy together. ■ The fresh taste of spring ripened in the gap between spring and winter - Oysters and seaweed At this time of year, Muan is full of oysters and seaweed. Seaweed, which is difficult to taste unless you go to a place given to you by the heavens, grows only in clean tidal flats. This seaweed, which covers the mud fields like a green carpet, is a winter sea vegetable that replenishes nutrients until new sprouts emerge on land in spring! This year, the weather is bad and there are few oysters, but the women of Muan do not have time to feel regret and go out to dig oysters with their oyster hooks. Oysters, which are called 'honey' by the people of Muan, are a refreshing taste of spring, just like seaweed. Going out to the distant mud flats to dig oysters in Muan's yellow mud flats may seem like simple sea farming, but if the tide is not right, it can be dangerous - so the women do not get greedy and harvest only what nature allows. The women who have diligently dug up oysters make oyster rice first for their meal. When they put bean sprouts and oysters on top of the rice cooked over high heat and steam it, the oyster rice with a fragrant oyster flavor is complete. Oysters and seaweed, which grow well in the same mud, are fried on the lid of a cauldron, bringing back old memories. The days when they washed and washed seaweed picked from the wide mud, carried it in a basin, and went out to the market to sell it - that is how the women devoted their youth to the mud flats. A bowl of sweet oyster and sour kelp soup soothes the resentment of the past years. ■ Between Usu and Gyeongchip, do you know Doripo chamseong-eo? - Sung-eo daeng-gari, chamdong-eo, mochi, nunbureopttegi, borisung-eo, chamseong-eo - It is no wonder that there are many names for mullet in Muan. It is because they love mullet so much! There is a saying that "the place where winter mullet sits is sweet even if you steal a pearl", and winter mullet is sweet and full, and it is one of the five tastes of Muan. It is said that mullet between winter and spring gains so much fat that it covers its eyelids and makes it difficult to see - Park Jong-il, a man blinded by his daughter, resembles winter mullet just like that. Although her husband grumbles that he only knows his daughter, his youngest daughter Hye-bin, who was born late, is a precious gift to his wife Seon-mi. Seon-mi, who is always bragging about her daughter, saying that she is good at running errands and doing the dishes, rolled up her sleeves for Hye-bin. She accepted the mullet that Jong-il brought and started cleaning it without hesitation. After cutting the sashimi, lightly boil the remaining skin in boiling water and eat it, and eat the intestines raw with oil and salt sauce to fill your mouth with a satisfying texture. Here, thinly sliced ​​mullet sashimi is perfect wrapped in aged kimchi! The secret to making spicy mullet stew is to