■ Jaeho's Gegeolmu harvest day, protecting native radish and hometown! "Small peppers are spicy!", compared to regular radish, there is a radish that is less than half the size, but when you take a bite, you will be surprised by its firmness and spiciness. It is a native radish that is only found in Yeoju and Icheon, and is named 'Gegeolmu' because it is so delicious that you can eat it greedily. The radish that Jaeho Lee, who has been farming radish in Yeoju for generations, treasures the most is also this Gegeolmu, and he is busy harvesting it as fall approaches. Thanks to Jaeho, who came down to his hometown from working in the city to help his father with the farm work, Jaeho's family has a new filial son, 'Gegeolmu seed oil'. The oil, which is squeezed one by one from the hard seeds, is Jaeho's special health secret. To celebrate the Gegeolmu harvest, his mother, Jang Si-sook, prepares a table full of Gegeolmu. The first thing they do on the radish harvest day, like an annual event! Gegeolmu kimchi. It is said that Gegeolmu kimchi, which is made by mixing Gegeolmu with various seasonings, does not easily become soft even after a year, so it can be stored for a long time. Gegeolmu has a low moisture content, so it dries faster than regular radishes, so when you make radish kimchi, it boasts a crunchier texture. If you marinate Gegeolmu kimchi in soy sauce seasoning and put it in kimbap, you will have your mother’s special kimbap. Gegeolmu pancakes, which are made by lightly steaming and grilling the firm Gegeolmu, have a chewy and savory taste reminiscent of potato pancakes. Interestingly, unlike Gegeolmu’s firm body, the radish greens are soft and tender enough that you don’t have to peel them. If you add Gegeolmu radish greens and Gegeolmu seed oil when making galbijjim, you will have an even more savory delicacy, galbijjim. The harvested Gegeolmu is served on the table like this, but some are buried in the ground and planted again next spring, giving Jaeho new seeds. Let's go see the grateful crab radish table that accompanies Jaeho's family throughout the four seasons. ■ The story of the radish table of the fishermen of Bukseongpo Port, which resembles the honest and grateful radish. In the fall season of harvest, the sea is also full of seasonal seafood. Lim Jeong-min, a young fisherman who sails the sea off Incheon, is spending his fourth fall on a boat, the only legacy his father, a fisherman, left him. He doesn't stop with just collecting the nets; he is busy sorting the fish and seafood he caught by type. This is for the only boat market in the country, which is held only at Bukseongpo Port in Incheon. The port is bustling with customers who come to buy shrimp for kimchi season and customers who come to buy various seasonal seafood. After the market, Jeong-min's mother, Jeon Yeong-bun, and the port aunts prepare a meal for each other who have worked hard, using not only the seasonal seafood but also the seasonal autumn radish that goes well with it. The crab soup, which is made by boiling crabs full of eggs with radish, is sweeter and more refreshing because the sweetness from the radish is added. Although less toxic than regular pufferfish, radish and water parsley are always added when cooking pufferfish, because radish and water parsley help with detoxification. The clear pufferfish soup made by boiling pufferfish, radish, and water parsley is a fall tonic dish from Bukseongpo Port. Also, the salty and delicious pufferfish stew made by boiling semi-dried pufferfish with radish is a delicacy. Shrimp and radish are all the ingredients! From pufferfish shrimp soup with two ingredients that gives a deep flavor without needing any additional seasoning, to the rice-thief crab stew from Bukseongpo Port. Let’s take a look at the fall meals of Bukseongpo fishermen, which are always warm if there is someone to share the table with even in the cold sea breeze. ■ The taste that has not changed over the years, the turnip table of the Kwak family’s mother-in-law The mother-in-law has started harvesting purple turnips to welcome fall! The daughter-in-law, Kim Gyeong-seon, who is from Jeollabuk-do, saw turnips for the first time after getting married. On the other hand, her mother-in-law, Jo Sun-hee, who came to Ganghwa when she was young, used to peel and eat turnips to fill her stomach when there was nothing to eat. Gyeong-seon, who married into the Kwak family, who often served turnips on the dinner table, is now able to cook various dishes with turnips thanks to the skills she learned from her mother-in-law and the elders of the family. After harvesting the turnips, Gyeong-seon, her mother-in-law, Sun-hee, and even the elders of the Kwak family all gather together. In the days when there were no proper side dishes, the salted kimchi that the mother-in-law made first to keep for a long time became a great side dish just by cutting it and adding water.