Some restaurants are remembered for their recipes. Others are remembered for the people who have spent decades preparing them.
This week's episode of EBS' 'Extreme Jobs' follows three women in their seventies whose kitchens have become fixtures of their communities. From a coastal fishing village to a mountain farming town and a century-old hanok, the documentary traces how years of perseverance, craftsmanship and generosity are distilled into every meal they serve.
In a quiet fishing village in Goseong, one restaurant has remained in the same location for more than 40 years. What began as a small neighborhood grocery gradually evolved into a popular sashimi set restaurant after the owner's home-cooked meals for local boarders gained a loyal following. She still begins each day at 5 a.m., preparing freshly delivered mullet and gizzard shad before welcoming customers.
The restaurant's signature set meal extends well beyond a plate of raw fish. Seasonal vegetables, soy-marinated crab, grilled fish and an array of homemade side dishes fill the table, offering remarkable value for just 10,000 won. Service ends as soon as the day's ingredients run out, making every visit dependent on the morning's catch.
Near a riverside recreation area in Hongcheon, another grandmother continues a routine shaped by the changing seasons. At 75, she still harvests young radish greens, potatoes and peppers from her own fields each morning before stepping into the kitchen, where the freshly picked produce becomes the foundation of her menu.
Her handmade makguksu is distinguished by a homemade young-radish broth that delivers a clean, refreshing finish, while thick potato pancakes made with a full kilogram of potatoes have become another house specialty. The restaurant's appeal lies not only in its cooking but also in the direct connection between field and table.
The final stop is a century-old hanok in Yeongju that once served as a traditional herbal medicine clinic. Today, the historic building houses a small soup restaurant where its owner has preserved both the property and her late husband's legacy for the past two decades.
Her day also begins before sunrise, lighting the fire beneath a large cauldron. Ox head and beef bones are simmered slowly after two days of preparation, with rice-rinse water used to refine the broth and dried ginseng adding a delicate aroma. Although the restaurant opens for only a few hours each day, the time invested in every bowl extends far beyond a single morning.
Rather than simply celebrating regional cuisine, EBS' 'Extreme Jobs' turns its attention to the people whose decades of labor continue to sustain local communities, showing how experience, endurance and care can be tasted in every meal.
EBS' 'Extreme Jobs' airs June 27 at 9:05 p.m. KST.
Reported by News Culture M.J._mj94070777@nc.press
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