00:00:00 Jangkalguksu 00:14:51 Kimchi Heollaengi noodles 00:30:00 Chon noodles 00:44:31 Maesaengi noodles 00:59:51 Mackerel kalguksu A warm bowl that warms your body that comes to mind on a cold day. Food that always accompanies people's busy daily lives and fills their bellies. That's noodles. During the Joseon Dynasty, noodles were a high-class food that only the nobles could eat, and they were eaten on special days like weddings to symbolize longevity. Our lives and history are alive and breathing, and warm feelings remain in noodles. Let's feel that warm feeling that warms our body and mind in the cold winter. Part 1. In the middle of winter, we go to Jeongseon Jangkalguksu “The water that flows over there is frozen, Gangwon-do is Gangwon-do” In the middle of a cold winter, even the flowing water is frozen in Jeongseon, Gangwon-do. A llama that travels the mountains and the sea and sings about nature sets off on a journey to a place where time seems to have stopped. In the village just before, located deep in a rugged mountain valley, it is not easy to see people due to the unusually cold weather. Grandma Kim Seon-wol (73) appears like Santa Claus in the village where there was no one. The llama follows the grandmother who is going to the village mill. It is a 100-year-old treadle mill that creaks and creaks. However, Grandma Kim Seon-wol’s house boasts an even longer history, 150 years. The noodles here taste different, and the secret is soybean powder! Since ancient times, when soybean powder is added, it is less bubbling and the taste is more savory, so it is mixed with wheat flour and kneaded. The broth is not the typical kelp broth, but makjang. Jangkalguksu is the icing on the cake when eaten with crunchy Gangwon-do mustard kimchi! This is the taste of Gangwon-do. Tadpole noodles “This is such a delicious taste” While walking, Rama breathed in the cold but clear and clean air of Jeongseon. The next place he stopped by was Unchiri Community Center. The residents gather every day for lunch and dinner. Today’s menu is tadpole noodles. In the old days when the land was barren and rice was hard to come by, people in Gangwon-do ate corn and buckwheat instead of rice. No wonder there was an old saying that girls got married after eating a single mal of rice. Corn flour ground in a millstone was boiled and pressed in a press to produce noodles that snapped off one by one. They were named tadpole noodles because they resembled tadpoles. What would be Lama’s reaction when he tried tadpole noodles? We set out to find the special taste of Gangwon-do created by the hassle of ‘doing things the old way.’ Part 2. One bowl, the taste of the sea, Maesangi noodles “Let’s go dig for honey~” Paran (25) came from Tajikistan to study Korean language and culture. In her 4th year of living in Korea, she goes on a trip to Geumgang Island in Goheung, Jeollanam-do. Paran, who first saw the sea in Korea, was amazed by the changing appearance of the sea due to the high and low tides. Paran met Grandma Gongsangsim (70) who was digging oysters in the tidal flats. The grandmother said she had no time to rest from her work at the sea in the winter. She and her husband, Grandpa Hwang Yeong-sik (74), are a famous lovebird couple in the village. The grandfather makes hotteok by hand for his wife who suffered from the cold. It was the peak season for the harvest of seaweed in Geumgangdo during the cold winter. Seaweed, which was considered a waste because it prevented the growth of seaweed, became a special dish for people living along the coast who boiled it in soup. Thanks to seaweed, the couple did not know that it was cold even in the middle of winter. However, they decided to give up seaweed farming this winter. It was due to the health of the husband who collapsed from a cerebral hemorrhage eight years ago. The grandmother who returned from the sea stir-fries clams with oysters to make clam kalguksu. It is a special nutritious food for her husband. As the eldest daughter-in-law, she was once responsible for the meals of 14 family members, and her hands naturally grew bigger. In her clam kalguksu, there is much more clam than noodles. What does clam kalguksu, filled with the grandmother's sincerity and love, taste like? Part 3. Dongchimi noodles, hot or cold “I like the ones I came here with my grandfather the best” Imsil Sanmak Village in Jeollabuk-do, which is quite a hike past the Seomjin River Dam. In this very small village with only about 10 households, three grandmothers, Kim Soon-deok, Yoo Si-hyeon, and Kim Ju-myeon, have arrived! These days, every household has an oil boiler, but the grandmothers have become accustomed to living in the mountains without running water or cars, and saving has become a habit. Today, they go up to the mountain to find firewood to light the stove. The grandmothers, who are hungry after chopping wood, decide to make noodles for a meal. Grandmother Kim Soon-deok has been picklin