The transcript provided is a detailed account of a journey exploring the cultural significance of noodles, particularly in the context of Jeju Island, South Korea.
The narrator begins by describing the universal appeal of noodles as a comfort food, regardless of life's challenges. They then delve into the unique culinary culture of Jeju Island, a place where noodles are not just a staple but a symbol of identity. The narrator shares the story of how noodles originated from the consumption of buckwheat and barley, crops that thrived in the harsh conditions of Jeju's environment.
The narrator describes the traditional practice of farming buckwheat and barley, and how these crops were used to create a filling meal, often referred to as 'bumper'. They also mention the significance of the term 'cicada' in the local dialect, which was used to describe a meal made from buckwheat.
The narrator continues to explore the culinary traditions of Jeju Island, visiting local farmers and learning about their methods of farming and preparing food. They also visit an old noodle factory, where they learn about the history of noodle-making in Jeju.
The narrator then shares the story of 'sundae noodles', a dish made with buckwheat and plenty of pork blood. They mention the history of sundae noodles, which started as a way to feed dock workers who were always hungry.
The narrator also shares the story of fishing for tilefish, a precious fish in Jeju. They describe the process of catching the fish and preparing it for consumption, highlighting the importance of fresh and locally caught fish in Jeju's culinary culture.
Finally, the narrator shares the story of a woman who makes seaweed soup with fresh tilefish. They mention the unique taste of tilefish, which is considered the best fish in Jeju due to its low fishy smell and lightness.
Throughout the narrative, the narrator emphasizes the importance of noodles in Jeju's culinary culture, describing them as a symbol of the island's resilience and community spirit. They also highlight the significance of local ingredients and traditional farming methods in the preparation of these dishes.
Fact 1: The narrator describes their fatigue with life and the act of washing a grain of rice feeling like a chore.
Fact 2: The narrator mentions a bowl of noodles they ate, describing it as satisfying both the body and mind.
Fact 3: The narrator talks about a separate land of true noodles, referring to Jeju Island.
Fact 4: The narrator mentions the high consumption of noodles per capita on Jeju Island, comparing it to the National Gymnasium.
Fact 5: The narrator begins a journey to follow the slurping noodles of Jeju Island.
Fact 6: The narrator describes the first greeting on their trip to Jeju as the wave of green barley.
Fact 7: The narrator describes the beautiful fields of barley and the nostalgic feeling it brings.
Fact 8: The narrator shares the story that Jeju Island was described as a pillow with a large sea to the north and a high mountain to the south.
Fact 9: The narrator mentions that Jeju Island, located between the large sea and high mountains, is mostly like this because there is no snow.
Fact 10: The narrator talks about the farming practices on Jeju Island, particularly the cultivation of buckwheat and barley.
Fact 11: The narrator shares the story of Jeju Island's noodles, which started from barley and buckwheat.
Fact 12: The narrator describes a rural village located in the middle of the mountains as the beginning of the Jeju Island Noodle Road.
Fact 13: The narrator introduces Ko Ji-hyeon, a farmer who has been farming the soil here for generations.
Fact 14: The narrator describes the harsh environment of Jeju Island and the crops that thrive under such conditions, including buckwheat and sweet potatoes.
Fact 15: The narrator mentions the development of a culture of eating mixed grains on Jeju Island, with multigrain being a staple food.
Fact 16: The narrator talks about the coarse grain powder made by turning the millstone over and over again, which supported their lives.
Fact 17: The narrator describes the process of making buckwheat bean noodles and the creation of buckwheat flower noodles with a deep flavor.
Fact 18: The narrator talks about a group of local elderly people gathered in a village in Jeju, and the tradition of taking pictures of longevity.
Fact 19: The narrator describes the food that is always included in a feast in Jeju Island, which is Bing rice cake.
Fact 20: The narrator talks about the custom of calling people 'uncle' regardless of gender in the neighborhood of Jeju Island.
Fact 21: The narrator describes a food that is only eaten at parties in Jeju, where meat was rare and wheat farming was rare, which is meat noodles made by boiling pork and bones in a broth.
Fact 22: The narrator talks about the practice of killing one of the animals available, making broth from the remaining bones, and serving them with noodles.
Fact 23: The narrator describes the taste of meat noodles as spicy, a Jeju dialect saying that it is heavy but has a rich taste.
Fact 24: The narrator talks about body soup, a food that brings out the original taste of the ingredients.
Fact 25: The narrator talks about the feeling of being forgotten as more sad than dying.
Fact 26: The narrator talks about the practice of taking photos to leave a lasting memory.
Fact 27: The narrator talks about the growth of noodle culture in Jeju, with noodle street and snack culture.
Fact 28: The narrator talks about the old noodle factory in downtown Jeju and the family business succession business certificate it received.
Fact 29: The narrator talks about the time when recommendations on flour became common in Jeju, which was during the boiler control period.
Fact 30: The narrator talks about the sundae soup restaurant run by a woman who learned everything from her mother-in-law