대표 이미지 및 저작권 정보(N2L)
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| 저작권자 | 국가유산진흥원 | ||
| 전자자원소장처 | 한국문화재재단 | ||
| 공공누리 저작권 |
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본 저작물은 "공공누리" 제4유형:출처표시+상업적 이용금지+변경금지 조건에 따라 이용 할 수 있습니다.
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| 소스코드 | <iframe width="720px" height="480px" src="http://uci.k-heritage.tv/resolver/I801:1606003-014-V00005?t=3" frameborder="0" allowfullscreen></iframe> | ||
관련 파일 및 자원정보(N2R)
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| 1 | [아리랑TV] The Grand Heritage_149편 시즌4_The Grand Heritage 32_CHF_1280X1080.mp4 | 190.33 MB |
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콘텐츠 기본 정보(N2C)
| UCI | I801:1606003-014-V00005 | ||||||||||||||||||
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| 제목 | Traditional Wine Formed by Time, Lee Gang Ju Liquor | ||||||||||||||||||
| 콘텐츠 유형 | 동영상 | 언어정보 | 영문 | ||||||||||||||||
| 생산자 정보 |
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| 관련 키워드 | 이원일;이강주;전통주;무형문화재;향토술담기;Lee Gang Ju;Liquor;Joseon;전라북도;Jeonju;Jeollabuk-do;Hanyang;soju;pear;ginger;소주;가양주;home-brewed | ||||||||||||||||||
| 내용 | Lee Gang Ju Liquor was a home-brewed liquor passed on in Jeonju’s Hanyang Cho clan, and is made through the combination of native soju, pear and ginger. With a light-yellow color and full flavor, it was nicknamed ‘liquor like a crescent moon on a summer night.’ |
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| 대본 정보 | NAR> Among innumerable star chefs, Lee Won-il is the only Korean food expert. Sub> Wanju, Jeollabuk-do Province Lee Won-il / Chef I have a career in cooking, so I naturally have a lot of interest in food culture. Each country with developed food culture has great wines that represent it. France uses the word 'mariage' for food that accompany wine well, and Korea has Juansang, liquor table with side dishes, or Banjusang, which is liquor table to assist meals. That means that liquor forms a huge part in Korean food culture. NAR> Lee Gang Ju Liquor, an art created by time. Title> Traditional Wine Formed by Time Lee Gang Ju Liquor NAR> In order to gratify my curiosity regarding traditional liquor, I visited a master of Lee Gang Ju Liquor, one of the 3 leading Joseon liquors. Sub> Lee Gang Ju Liquor Brewery Wanju, Jeollabuk-do Province Anybody home? -> May I come in? - Oh, it must have been hard to come from afar. - No, I'm fine. It's great to meet you. I'm honored. I own a museum. There are about 1,300 artifacts in it. NAR> Cho Jeong-hyeong, a holder of Jeollabuk-do Intangible Cultural Property No. 6, local liquor production. Lee Gang Ju Liquor, which is renowned as the folk liquor of Jeonju, Jeollabuk-do Province, is a historical traditional liquor which was brewed since the Mid-Joseon Dynasty. Sub> Cho Jeong-hyeong / Holder of Jeollabuk-do Province Intangible Cultural Property No. 6 Lee Gang Ju Production Lee Gang Ju made through a traditional method You know distilled soju? I added pear, ginger and turmeric to that and matured it for a year. - This has already been matured for a year? - Yes, I'll show you Lee Gang Ju that's a year old. The aroma is extraordinary! You mix this concentrate with soju. The concentrate has medicinal herbs in it, so it's thick. - So because it might be too bitter, you... - Because it's bitter, soju was added. NAR> Lee Gang Ju Liquor was a home-brewed liquor passed on in Jeonju’s Hanyang Cho clan, and is made through the combination of native soju, pear and ginger. Sub> Premium traditional liquor with taste and style This forms the core of Lee Gang Ju. - This does? - Yes, yes. NAR> With a light-yellow color and full flavor, it was nicknamed ‘liquor like a crescent moon on a summer night.’ The process of brewing Lee Gang Ju starts with making hard-boiled rice. Sub> Cooking hard-boiled rice The way to cook hard-boiled rice is different from the way we cook normal rice. The steps in which we wash and soak the rice is the same, but we usually boil the rice and make it very plump, enough so that it would get crushed with every mouthful. But with rice used to make liquor, we must make it hard so that the liquor comes out clear. NAR> The steam is left off from the hard-boiled rice, and herbal liquor is created. Yeast mixed with water is used in this step. Sub> Hard-boiled rice is steam-cooked NAR> The yeast is not mixed with the hard-boiled rice directly. Yeast is soaked in water, and hard-boiled rice is added to this before it’s fermented. This small difference creates a fuller flavor. Sub> Lee Gang Ju uses yeast water to induce swift fermentation Making medicinal liquor Yeast is soaked in water and added to hard-boiled rice Rice and yeast are added together and matured, but you are using yeast water like this. We aim to boil and distill the soju. That's why we use a lot of water. We use a lot of water. That's because we have to distill it with soju anyway. That's why we mature it within a week. But normal medicinal liquor uses a small amount of water which is matured for a long time. NAR> After a week of maturation, herbal liquor with a yellowish hue is created. What comes next is the step with soju-gori, a traditional tool. Soju is distilled through the steam made from the herbal liquor. Sub> After a week of maturation, medicinal liquor is completed Distilling soju with soju-gori If raw rice wine or refined rice wine is produced, that means they have a low alcohol degree. Liquor with a low alcohol degree can easily go very sour. That is why only alcohol is distilled with maybe a few flavors added, but water boils at 100 degrees Celsius and alcohol boils between 70 to 80 degrees. Using that principle, water remains non-boiled and alcohol vaporizes and touches the cold water. It is crystallized then and flows down. That is the process of distillation. NAR> For the last step, the ingredients of Lee Gang Ju are prepared. Sub> Steam made from boiling medicinal liquor is soju Other great foreign wines are made through the fermented juice of crushed fruits, but Korean traditional wine is based on grain and added flavors of fruits, vegetables, medicinal herbs and even flower petals, forming a very unique flavored liquor. With fresh pears added, a smooth sweet flavor is made, and delicious liquor is produced. NAR> Pear and ginger, the main ingredients, are mainly produced in Jeonju. Cinnamon and turmeric are added for flavor and medicinal value. Lee Gang Ju Liquor is completed. Sub> Pear Ginger Cinnamon Turmeric Liquor becomes medicine through the harmony of ingredients In the case of ginger, it is used for detoxifying and warming, and it boosts energy. With the addition of pear, ginger can be digested well. Pear and ginger relieves coughs and warms up the body, so we drink pear and ginger tea when we're unwell. The fact that they were added to liquor shows how the health of the drinker was in consideration. NAR> For different tastes and aromas to fully go together, a maturation period of over a year is required. The best ingredients, the best care and layers of time are needed for Lee Gang Ju Liquor to retain the old natural flavors. Sub> After a year of maturation, Lee Gang Ju Liquor is born Best ingredients, best care and consistent time complete this liquor Lee Gang Ju Liquor passes on the taste of old For me, cultural heritage is art created by time -Chef Lee Won-il- Provided by/ Korea Cultural Heritage Foundation Produced by/arirang Translation/Subtitles Arrange TV media |
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