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Shrimp in Season
입력 2016.09.13 (14:56) 수정 2016.09.13 (15:02) News Today
자동재생
동영상영역 시작
동영상영역 끝
[Anchor Lead]

What's called the southern rough shrimp is said to be in season these days with its superb taste and nutritional value. Take a look at the beautiful red shrimps caught in the East Sea.

[Pkg]

Sailors busily draw up fishing nets in the dark. What's caught in the nets are southern rough shrimp. They are quite flamboyant with a reddish body and white stripes on the back. They're also highly nutritious.

[Soundbite] Kim Dal-lae(Oriental Medicine Doctor) : "Southern rough shrimps are high in protein, low in fat and rich in taurine which is good for our livers. The skin and tail are particularly rich in the dietary fiber called chitin which helps to lower blood cholesterol levels and discharge bodily waste."

But southern rough shrimp are sensitive to temperature and can die quickly. This is why the sailors move as fast as they can to make sure the shrimp live longer.

[Soundbite] Kim Jong-seok(Sailor) : "Southern rough shrimps that are alive cost $62-90 per kilo. But if they're dead, the price plunges to $9-18, way less than half."

They crew work ceaselessly from 3 a.m. and deserve a good lunch, which is shrimp ramyeon. It is top quality instant noodles found nowhere else.

[Soundbite] "The taste is completely different when eating on land and eating just caught shrimp in the sea."

This time we visit a restaurant serving southern rough shrimps. First on the menu is raw shrimp.

[Soundbite] "The flesh is firm and moist. Amazingly, the sashimi has sweetness to it. It's so good."

Shrimp matured in soy sauce is also a delicacy. This is how it's made. Boil a mix of soy sauce, various medicinal herbs and vegetables. Pour the liquid over fresh shrimp and keep it in the fridge for 3 days. Then you have your delicious soy sauce marinated shrimp.

[Soundbite] "Even with the soy sauce, it's not salty at all and really delicious and soft."

What stands out is there's no batter and the shrimps are fried with no coating.

[Soundbite] Kim Myeong-sik(Employee of Restaurant) : "Southern rough shrimps have thin skin. The whole thing can be eaten from head to tail when fried even without coating."

The crunchy sound is mouthwatering.

[Soundbite] "It's really good. So crunchy."

Southern rough shrimps are in season. Make sure to try them out before the season ends.
  • Shrimp in Season
    • 입력 2016-09-13 14:56:40
    • 수정2016-09-13 15:02:34
    News Today
[Anchor Lead]

What's called the southern rough shrimp is said to be in season these days with its superb taste and nutritional value. Take a look at the beautiful red shrimps caught in the East Sea.

[Pkg]

Sailors busily draw up fishing nets in the dark. What's caught in the nets are southern rough shrimp. They are quite flamboyant with a reddish body and white stripes on the back. They're also highly nutritious.

[Soundbite] Kim Dal-lae(Oriental Medicine Doctor) : "Southern rough shrimps are high in protein, low in fat and rich in taurine which is good for our livers. The skin and tail are particularly rich in the dietary fiber called chitin which helps to lower blood cholesterol levels and discharge bodily waste."

But southern rough shrimp are sensitive to temperature and can die quickly. This is why the sailors move as fast as they can to make sure the shrimp live longer.

[Soundbite] Kim Jong-seok(Sailor) : "Southern rough shrimps that are alive cost $62-90 per kilo. But if they're dead, the price plunges to $9-18, way less than half."

They crew work ceaselessly from 3 a.m. and deserve a good lunch, which is shrimp ramyeon. It is top quality instant noodles found nowhere else.

[Soundbite] "The taste is completely different when eating on land and eating just caught shrimp in the sea."

This time we visit a restaurant serving southern rough shrimps. First on the menu is raw shrimp.

[Soundbite] "The flesh is firm and moist. Amazingly, the sashimi has sweetness to it. It's so good."

Shrimp matured in soy sauce is also a delicacy. This is how it's made. Boil a mix of soy sauce, various medicinal herbs and vegetables. Pour the liquid over fresh shrimp and keep it in the fridge for 3 days. Then you have your delicious soy sauce marinated shrimp.

[Soundbite] "Even with the soy sauce, it's not salty at all and really delicious and soft."

What stands out is there's no batter and the shrimps are fried with no coating.

[Soundbite] Kim Myeong-sik(Employee of Restaurant) : "Southern rough shrimps have thin skin. The whole thing can be eaten from head to tail when fried even without coating."

The crunchy sound is mouthwatering.

[Soundbite] "It's really good. So crunchy."

Southern rough shrimps are in season. Make sure to try them out before the season ends.

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