Hansik of The Day(Ep.11) Deokjang, Hwangtae and Gwamegi _ Full Episode
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- Опубліковано 29 гру 2016
- There are certain foods that can only be created by the long, harsh winter. To earn these foods, fish must be frozen and thawed repeatedly in slapping winds, or stripped down and dried by stinging ocean winds. They are hwangtae and gwamegi, born in the winter deokjang of Korea.
When winter comes to the small mountain town of Yongdaeri in Gangwon-do Province, deokjang open their doors and pollock are hung out on wooden racks. They will be frozen and thawed repeatedly for four months to create hwangtae. The process can only begin when the temperature drops to minus 10 degrees. There are over twenty deokjang in Yongdaeri Village. We hear about the history of hwangtae from Choi Gwi-cheol, who opened the first deokjang here in 1960, and discover the various hwangtae dishes developed in Gangwon-do Province.
Another winter delicacy along the eastern coast of Korea is gwamegi, a specialty of Pohang. Gwamegi is made by semi-drying herring and saury, and has been an icon of Pohang since the early 2000s. Pohang makes 80 percent of Korea's gwamegi today. Each winter, the city is filled with deokjang packed with herring and saury hung out to dry. Gwamegi can only be properly made in Pohang. How did this food become a symbol of Pohang?
덕장이 열리는 날, 황태∙과메기
한겨울 찬바람을 오롯이 견뎌내야 완성되는 인고의 맛이 있다. 혹한의 추위 속에서 얼고 녹음을 반복하고, 또는 바닷바람에 발가벗겨진 채로 꾸덕하게 익어가는 우리의 생선. 바로 덕장이 열리는 날 만날 수 있는, 황태와 과메기다.
강원도 인제군 용대리. 작은 산골마을에 한겨울이 찾아오면 덕장이 열리고 명태가 걸리기 시작한다.
명태를 4개월 이상 냉동과 해동을 반복시키며 말려야만 만들어지는 황태. 평균 기온이 영하 10도 이하로 떨어지는 혹한의 겨울이 와야만 작업을 시작할 수 있다.
용대리마을의 덕장은 스무 곳 이상. 대부분의 주민들이 황태 덕장 일에 매달리고 있는데
1960년, 이 곳에 처음 덕장을 만들었다는 최귀철에게 동해안의 생선 명태가 이곳 강원도 산골마을에 와 황태가 된 특별한 사연을 들어보고, 강원도 사람들이 예로부터 즐겼던 다양한 황태 요리를 만나본다.
동해안을 대표하는 또 하나의 겨울 건어물은 포항 과메기. 청어나 꽁치를 손질해 겨울 바닷가 덕장에서 말려 만드는 과메기는 2000년대 이후 포항을 대표하는 지역 음식으로 손꼽히고 있다. 전국 과메기 생산량의 약 80% 이상을 차지하는 포항에서는, 매년 겨울이면 시내와 해변을 막론하고 어디서나 덕에 빼곡하게 걸려 말라가고 있는 꽁치와 청어를 만날 수 있다.
오직 포항에서만 제대로 된 맛을 만들어 낼 수 있다는 과메기.
과메기가 포항을 대표하는 음식이 된 이유는 무엇일까?
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I simply adore saury! So, saury gwamegi for me, no doubt :)
BEAUTIFUL. Looks freaking delicious. This is what life is really about. Fresh, simple and delicious food that can satisfy AND bring joy to anyone.
As much as I love these videos and the culture of east Asia, I am appalled by their seemingly total carelessness of the natural world, the exploitation of it's resources to the point that not a single fish remained in their ocean.
korean food all look yummy ,,,
mouth watery
specialy kimchi and other food
mouth watery...looks yummy
The east coast of Korea reminded me very much of the East Coast of the United States where I am from. Every country has a painful time or two. I like whole gwamegi although cleaning it was never one of my Fondest Memories!
Funny story, when my family drove by on the way to CT from Boston on my college trips after we'd been living in CA for over 10 yrs, he was astonished that it felt a loot like the Korean eastern coastline lol.
The food is beautiful but it is heartbreaking that the oceans have been decimated by the fishing industry.
kangen..... kapan saya bisa ke korea lagi?
My state of Maine is a huge Herring producer and we even have a Russian canning ship on the coast that catches and cans Herring and sends it back to Russia. All of the canned herring in the supermarket is from Maine.
Wow. Interesting. Learned something new.
Atlantic herring is not as soft and fatty as Pacific variation... I myself prefer Pacific herring - especially, iwashi...