Hantan River Mandarin Fish Stew, A Couple's Life

The frozen mandarin fish appear to move as if still alive while thawing, showing that the quick-freezing technique kept them fresh.

Shin was injured in an explosion in this area, which bears the scars of national division. He was 27 years old at the time. Recalling it, Shin said, "I got hurt at 27 years old," and emphasized his approach of overcoming hardship and living diligently.

Despite his physical disability of having no right arm, he keeps living faithfully and shows his will to overcome.

An associate added, "It's not just stored for a few months, we let it sit for a full year. So there's no soybean-paste smell and it tastes clean."

This gochujang, free of soybean-paste odor, delivers a clean, mild flavor and is the key ingredient that removes the fishy smell from the mandarin fish stew and adds richness.

The gochujang, aged for a long time, determines the deep flavor of the stew, which is one of the main reasons regular customers come back for it.

Park Jeong-suk stressed that the one-year fermentation period gives the stew a clean taste without any soybean-paste smell.

Like a market where many people gather, Aurazi, where the waters meet, is a rich fishing spot where fish gather abundantly, and it is the main area Shin heads out to fish every morning at dawn.

Among the fish caught in the Hantan River, large mandarin fish are called 'in-mul chamchi' (human-sized tuna), and only mandarin fish 28 cm or longer are caught to help preserve the natural ecosystem.

Here they also catch many Korean Chub, which migrate up the river in spring to live and go back down to the sea in autumn.

Shin Yong-seon explained his own method of fishing, using his feet in place of his right arm to carry out the work.

He says that without the river he could not do any other work, and he regards the river as a lifelong occupation and companion that he will continue until he dies.

"Life on the river is not easy. There are many hardships, but I can't do any other work. If not for the river, I would really find a lot of comfort by coming to the river," Shin said, expressing his deep affection for the river.

Shin Yong-seon and his wife gather sanjja leaves together in the valley, enjoying a simple daily life.

Sanjja belongs to the carrot family, and its strong fragrance and good taste make their table richer.

"Sanjja from the mountain is delicious. It's in the carrot family, and the aroma carries so nicely," Shin said, praising the taste of the greens.

The gathered greens are blanched, then stir-fried with oil and salt, bringing the taste of nature straight to the table.

The husband came to know his wife through photos her friends took, and he asked to be introduced to her directly. Despite her physical disability, she began dating him after his persistent courtship.

The couple married just three months after they first met.

Husband Shin Yong-seon fell for Park Jeong-suk at first sight in a photo taken with friends, and he actively asked to be introduced.

At first she hesitated because of his physical difficulties, but thanks to his persistent and sincere courtship, they began dating and became husband and wife within three months.

Park Jeong-suk recalled the hardships her husband faced after injuring his hand in the accident, saying, "Several times you went out, saying you couldn't live with me because it was too hard."

There were times they even considered parting ways, but the couple protected each other and lived on together, and in their short lives they have come to cherish their ordinary present.

Shin Yong-seon shows consideration for his wife by sharing household work, personally cleaning and stir-frying the sanjja greens.

The couple shares the finished dish and eats together, showing the deep bond built over many years together.

The husband's tender gesture of urging his wife to taste first carries a hope that their life will keep flowing as quietly and peacefully as the river, with each day much like the last.