Korean Table (Thursday 7:40 p.m. KBS1) “Steamed Food, Embracing the Winter Warmly” (Aired on January 21, 2016) Stir-frying, boiling, and marinating! Depending on the ingredients and the desired taste, there are various cooking methods that are used to bring food to the table! Among them, the first thing that comes to mind when thinking of winter is hot ‘steamed food.’ Steamed food that is cooked hot in a pot while preserving its taste, nutrition, and even appearance! Taste the old wisdom of life contained in it. ■ Winter is the season of dried fish, so it tastes best when steamed! - The story of Gadeokdo cod steamed food The winter seaside is filled with a fishy smell. This is because people are busy cleaning and drying seasonal fish wherever the sun shines. The people of Gadeokdo are also busy catching winter cod until February. When large cod that are nearly 1 meter long come, every household is busy drying cod. Dried fish is usually steamed! These days, it is common to eat fresh fish as sashimi or soup, but in fact, steaming was a more familiar way to eat fish. Dried fish is usually steamed as is, but in Gadeokdo, they used to make a special cod stew. From the largest cod to the largest, the intestines removed, the stomach filled with salt, and dried to the cod stew made with seasoned vegetables stuffed inside the half-dried cod and steamed, you can meet the winter delicacies of the people of Gadeokdo who have survived the cold winter. ■ Anything becomes warm in a pot - The story of an old couple's vegetable stew Steaming is a dish that can be made simply with a pot. In the mountain village of Jeongseon, Gangwon-do, where it is as cold as the capital in winter. For an old couple who have lived together for 60 years, potatoes and corn were their only meals, but the cauldron that warms up and makes a delicious side dish by adding anything is the most reliable foundation of their household. When cooking rice in a cauldron, if you put vegetables such as radish, cabbage, and peppers on top of the rice and steam it, you can make a steamed dish that has a crispy texture and full of sweetness. If you fill your table with old memories, such as steamed vegetables with the wisdom of making rice and side dishes at the same time with just one fire in the stove, and steamed oat dumplings seasoned with salted mustard kimchi with coarse oat flour, winter will be warmer. ■ 2,000 years of wisdom, steamed dish - The story of the earthenware village steamer and the high-quality traditional steamed dish 'Seon' Steamed dish is a cooking method that cooks ingredients not by putting them in water directly but by steaming them with the steam rising through the holes in the bottom. These days, steamed dishes are gaining attention as a healthy food, but when did steaming begin? The steamer, a traditional cooking tool for steaming, appeared in Goguryeo murals from the Iron Age, and was an old cooking tool used before the cauldron. Like rice, the technology to cook grains while maintaining their grain shapes was possible because of the steamer. The traditional pottery village of Ulju-gun where the entire village makes pottery. From the hands of the craftsmen who make the pottery steamers that are disappearing, you can get a glimpse of the wisdom of cooking science contained in the steamers. Steamed chicken with various herbs in a pottery steamer that contains even the energy of the soil, to strengthen people's bodies and minds! And, the old traditional steamed food recorded in the Joseon Dynasty's Gojori Book! From vegetables cut into strips, filling them with various shapes of meat, and boiling them in broth, the essence of our ancestors' old wisdom and cooking science is contained in a single steamed dish. ■ Embracing a cold life with warmth - The story of steamed aged kimchi in a closed mine village The coldest place in winter, Taebaek, Gangwon-do. Jotan Village, which prospered due to gold mines until the 1960s, was a declining village that no longer visited by people after the mine was closed. However, the village scenery has begun to change these days. In winter, they are busy making Korean traditional sweets, and deep in the mountains, in an abandoned mine, old kimchi is ripening deliciously. There are about 500 jars with the names of the villagers written on them deep in the cave! Freshly made kimchi can be eaten as is, but old kimchi that is three years old must be steamed to be enjoyed at its best. From steamed old kimchi made by rolling old kimchi around pork, to a mountain village delicacy of steaming potatoes and cabbage buried deep in the ground and eating them wrapped in pakpakjang, a cold and bitter life gradually becomes warmer with a pot of steamed food that generously shares all of the warmth one has. #KoreansTable #DaeguJjim #AgedJiJjim ※ [KoreansTable] Rewatch popular videos [Highlight] 10th Anniversary Special Part 2 - You've done a good job, you • [KoreansTable★10th Anniversary★] Actress Kim Hye-soo, wife Kim Min-ja prepare the best... [Full Version] Precious gifts from Beolgyo Tidal Flat, flatfish and goby • [KoreansTable★Full Version] From flatfish grilled to goby sashimi seasoned with minced meat! The smell of the sea... [Full Version] A bountiful feast of Jirisan's wild life • [KoreansTable★Full Version] From grilled goat to mountain catfish! Jirisan's... 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