[Kimchi Trend] K-Food Show ‘Kimchi Country’ KBS Gourmet Documentary

Kimchi, Korea's representative food. What is the source of this iconic food that combines solidarity, history, and infinite creativity? The K-food craze is sweeping the world! In the KBS gourmet documentary ‘Land of Taste,’ we began an adventure of taste to reveal the aesthetics of kimchi. This is the ‘Land of Kimchi’ episode. Find out why kimchi is one of Korea's most iconic foods, symbolizing its unity, history, and ever-evolving creativity.

*Source-Netflix K Food Show ‘Kimchi Land’

*Source_YouTube KBS Documentary_https://www.youtube.com/@KBSDocumentary

*Source_KBS https://mylovekbs.kbs.co.kr/

사진출처_(사진=KBS 2TV '맛의 나라' 캡처) 출처_뉴스엔 서유나 기자

<K Food Show Land of Taste> ‘Land of Kimchi’

‘Kimchi’, a unique pickled vegetable food found only in Korea, is often said to be the soul food of Koreans. Now, what if we call kimchi a ‘power food’ enjoyed by people around the world?!

• The Land of Kimchi Part 1 ‘Kimchi is the Season’.

  In the first part of the seven-part food documentary series on K-food, kimchi, which is gaining global popularity, was introduced, seasonal kimchi was introduced, and stories about the history of kimchi and various foods using kimchi were told. Heo Young-man, Ryu Su-young, and Mimi visit Jangsan Island in Shinan and catch sea crab and octopus, experience making octopus, sea crab, and kimchi, and make and taste delicious kimchi bibimbap.

The first kimchi that the three people who entered Jangsan Island by boat from Mokpo-si, Jeollanam-do met was 'Octopus Sea Crab Kimchi' made with live sea crab and octopus caught in the mudflats. Heo Young-man, Ryu Su-young, and Mimi worked with the villagers, from cleaning octopus to seasoning kimchi. At this time, Ryu Su-young, who checked the number of octopuses used in kimchi, was surprised and said, "How much does it cost to eat octopus in Seoul? If you go to Seoul, it costs 10,000 won per octopus. This is very expensive kimchi."

He then made a selfless request, making people laugh, saying, "I really need you to give me one when I go. I cut radish greens, so I have a stake."

Of course, the kimchi taste was great. The three people said in unison, "Why is the crab so chewy and so delicious?" and "It tastes like seasoned crab paste," and once again realized the generous amount of octopus, adding, "Is this usually expensive now?" and expressed it as "a golden tooth." The kimchi bibimbap made with freshly made kimchi and the yeonpotang kalguksu were even more delicious.

The special kimchi introduced next was ‘temple kimchi’ found at Baekyangsa Temple Cheonjinam in Jangseong-gun, Jeollanam-do. The head monk explained, "Once the summer solstice passes on June 20th and the rainy season begins, the greens planted in the spring are gone. So in the summer, we make kimchi from what is left in nature after overcoming spring." Ingredients used were arrowroot, perilla leaf, millet flower, pigweed, columbine leaf, and columbine flower.

The temple's kimchi is characterized by the fact that it does not contain Oshinchae (the five foods forbidden in Buddhism: garlic, green onions, chives, wild chives, and heunggeo). In the fall and winter, glutinous rice powder was used, and in the summer, barley rice was added to the seasoning. Green peppers and fruits could also be used as ingredients. The kimchi served in a simple way with lotus flowers was a delight to the eyes.

Pheasant kimchi was also introduced, made by boiling pheasant, tearing the flesh, and mixing cucumbers, meat broth, and salt water to make soup. If you boil buckwheat noodles in this pheasant kimchi, you will have pheasant kimchi cold noodles, the origin of cold noodles. The explanation, “Naengmyeon would not have been created without kimchi,” was surprising. Although the name was unfamiliar, Mimi, who tasted the pheasant kimchi, exclaimed, "It's really delicious. It's really luxurious."

On this day, kimchi representing each season was also introduced. Summer's kimchi was cucumber cabbage, and fall's kimchi was mustard kimchi. Among them, Heo Young-man, Ryu Su-young, and Mimi, who went to Yeosu and tasted mustard kimchi, fell in love with mustard kimchi kimbap, mustard kimchi green onion pancake, Yeosu rock octopus samhap, as well as the endless variations of mustard kimchi, which tastes different at each store.

• The Land of Kimchi Part 2 ‘Everyone’s Kimchi’,

A collection of unique kimchi from all eight provinces across the country! Heo Young-man, Ryu Su-young, and Mimi visited the kimchi making site at Woljeongsa Temple in person! A kimchi journey that takes place over three days, including harvesting, pickling, and seasoning 2,500 heads of cabbage!

Heo Young-man participated in harvesting the cabbages grown in the field on the first day, Mimi participated in cleaning and pickling the cabbages on the second day, and Ryu Su-young participated in washing the cabbages and applying seasoning on the third day.

When you look at kimchi, you can see the food culture of that region. Introducing unique local kimchi made with the most delicious ingredients available in the eight provinces, such as Gangwon-do's Seogeo-ri radish kimchi made with pollack gills called Seo-geori, Chungcheong-do's pumpkin crab soup, Jeolla-do's Godeul-ppaegi kimchi, Gyeongsang-do's cutlassfish kimchi, and Jeju-do's sea bream mixed bag. do.

Kimchi has recently been selected as one of the world's top five health foods and is receiving attention from people all over the world. It can be transformed into various forms such as juice, snacks, and seasoning! Through the status of kimchi enjoyed not only in Korea but by people around the world, we learn the story of kimchi, which went from being Korean soul food to becoming a power food for people around the world.

A 'spectacular food documentary' that has never been seen before, taking only 2 years to produce and traveling all over the country to capture the four seasons of Korean food with the best visual beauty! Part 2 of the 4-part Kingdom of Taste, The Kingdom of Kimchi, was aired on KBS 2TV and global OTT Netflix on Sunday, September 17th at 9:35 p.m.

Photo source_(Photo = KBS 2TV ‘Land of Taste’ capture)

Part 1 ‘Kimchi is the Season’ Restaurant List🍚

Part 2 ‘Everyone’s Kimchi’ restaurant list🍚

Source_Tistory Small Life Build-Up (https://start-self-development.tistory.com/)