✨ The colder it is, the more delicious it is ✨ 00:00:00 (1) A husband who catches fish and a wife who cooks, the taste of pufferfish 00:15:06 (2) 2 days and 1 night on Tongyeong Island, the taste of the island 00:30:25 (3) A market worthy of Tongyeong, the taste of memories 00:45:25 (4) The hot taste of snow on Mt. Halla 01:00:20 (5) The taste of oysters, exported to the world ■ (1) A husband who catches fish and a wife who cooks, the taste of pufferfish In search of winter guests at Moseulpo A couple who inherited a store run by their in-laws in Moseulpo Port, Jeju Special Self-Governing Province, the distribution center for pufferfish, deal with the winter winds as the husband catches fish and the wife cooks. The husband, Kim Yun-gu, heads out to Marado early in the morning to catch a winter specialty, large pufferfish. But, all you need is a fishing line? Let's go on a 'flatfish hunt' with a veteran fisherman who started fishing at the age of 14. Flatfish, a seasonal guest who has gained a lot of weight in preparation for the spawning season! Jeju natives tell us a special way to eat flatfish...! Unlike her husband who went out to catch large flatfish, the wife returned to the store with a box of flatfish at the hairtail auction. She said she prepared a meal for her mother who taught her everything about the store from start to finish, and we take a look at a day in the life of a family who gives each other 100 points. ■ (2) A travelogue of the delicious sea and island flavors of Tongyeong Dumido, a delicious island The hidden treasure of the South Sea, Dumido, Tongyeong, Gyeongsangnam-do. Let's go and taste the midwinter meals of the island residents, who have less than 100 people in 61 households, with island expert writer Mi-sook Yoon. A welcome guest who had been visiting here regularly before COVID-19, the first thing Mi-sook Yoon encountered on the island was a breakfast table prepared by the island grandmother. The table of steamed dodari and dolmiyeok oyster soup warmed both my body and mind. After a hearty meal, it was time to move! After enduring the strong wind, catfish, cod, and monkfish greeted Ms. Yoon Mi-sook in the sea. In addition, the place we set off to with the sweet tunes of a song was Dumido Trail. We enjoyed the beautiful winter island scenery that we happened to come across while walking along the trail with Mr. Han Ho-su, the head of the village association. After walking along the trail, we reminisced about our memories of the island while being treated to a Dumido winter sea dinner table prepared with radish and cabbage dug from the village community garden with the villagers. The next day, the Dumido wharf was bustling from the morning. This was the day of the Samcheonpo Oil Market, which is only held six times a month. The Samcheonpo Oil Market is like a neighborhood supermarket or mart to the residents of Dumido! What kind of taste was hidden in the oil market that we toured with the Dumido grandma? Tongyeong-style market, taste of memories Tongyeong's old taste, nostalgic gastronomic tour Tongyeong, a city full of traces of General Yi Sun-sin, let's go on a nostalgic gastronomic tour with travel writer Jeong Tae-gyeom. Seoho Market, a lively dawn in Tongyeong from 4 a.m.. We start our trip here with a bowl of sirakguk, a savory old taste that warmed the stomachs of those who left work in the early morning. At Seoporu, a place known for its great view in Tongyeong, we hear about the origin of the city name Tongyeong and why it became known as a city of taste. The back alley of Tongyeong City Hall in the evening after the sunset and darkness fell. The smoke rising from the bus stop and the savory smell that greets you when you get off the bus stop, making it hard to leave, even the devilish food eel! Let's go on a gastronomic tour full of Tongyeong. ■ (4) Mt. Halla, hot, taste of snow Jeju, the special self-governing province at the southernmost tip of South Korea, is the first thing that comes to mind when thinking of winter. Let’s go there to find the delicious scenery that comes to mind first when thinking of winter. Mt. Halla, a famous mountain that turns into a snow kingdom in winter. Among the five trails that explore this mountain, we walk the Gwaneumsa trail, which boasts the highest level of difficulty, together with hikers who diligently climb the mountain before sunrise. Also, hot soup is a must after hiking! A bowl of gakjaegi-guk, the soul food of Jeju people, melts away the fatigue of the hard hike like melting snow. There is a mother who cooks gakjaegi-guk every day, which is the epitome of the Jeju dialect ‘bejigeunhada’, meaning that the soup is so delicious that it makes your mouth water. Ms. Kim Mi-ja, who smiles just thinking of her son, started a business selling this food to provide a warm meal for her son, Moon Kyung-min, and his friends who came back from soccer practice. If you relieved your fatigue with a hot soup, it's time to look for the unique winter scenery of Jeju Island on January 1st. Just as his mother left him with memories of gakjaegi-guk, Moon Kyung-min also jumped into the New Year's swimming competition held in the blue sea of ​​Jeju Island to leave his son with special memories, enjoying the taste of winter that makes him forget where he lives, even if only for a moment. ■ (5) The taste of oysters exported to the world A life story woven from oyster fields Tongyeong, Gyeongsangnam-do, which is responsible for 70% of Korea's oyster production. Under the white fields of Hallyeo Waterway off the coast of Tongyeong, there are oysters, a winter delicacy that cannot be missed. We meet oyster fishermen who make oysters, which are said to be more precious than honey, in their own ways. First, the representative oyster farming method of Tongyeong, the lowering method! Han Ki-deok, a cheerful man of the sea who has been running an oyster farm using this method for over 30 years, says that he enjoys working because he has a family that laughs and talks with him. With his wife, Choi Dul-ja, and his daughter and daughter-in-law, they share a winter oyster table with oyster salad, oyster rice, and oyster kimchi, and their family love shines even brighter when they are together. Jang Yong-ho, a second-generation oyster farmer who remembers his father who first started oyster farming in Korea in the 1960s, has recently put everything on the line for the advancement of oysters. We meet him, who has become fascinated by the potential and charm of individual oysters and is learning the individual oyster farming method that no one tells him about. Along with the taste of oysters that improves with each generation, we also hear the life stories of fishermen who started living in Tongyeong because they love oysters and their oyster fields! ※ This video is part of <Korea Travelogue - Winter on the Tip of the Tongue Part 1-5> that aired from January 29 to February 2, 2024. ✔ Program name: ✔ Broadcast date: #TVViewingGolladunDocumentary #GolladunDocumentary #Documentary #Documentary