{"product_id":"bang-young-gil-of-youngyang-red-farm","title":"Bang Young-gil of Yeongyang Red Farm 방영길 - 영양레드팜","description":"\u003cp\u003e\u003cem\u003e고추마이스터 The gochu meister\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe curated Yeongyang Red Farm for their aspirational, inspirational passion.\u003c\/p\u003e\n\u003cp\u003eExperience gochugaru as it should be, Korean grown, with care, hand picked, and dried to perfection. \u003c\/p\u003e\n\u003cp\u003eBang Young-gil is 1 of only 3 in Korea to title of 고추 마이스터 Gochu Meister.\u003cbr\u003eDesignated by The Ministry of Agriculture, Food and Rural Affairs, and endowed to the growers who set the standard for the country's chilli farming.\u003cbr\u003eIt took 6 months of written examination, in-depth interview, and rigorous on-site inspection.\u003c\/p\u003e\n\u003cp\u003eNone of it, he says, would have been possible without his wife, Kim Young-soon, who has worked the land beside him every step of the way.\u003c\/p\u003e\n\u003cp\u003eHe farms in Muchang-ri, a village in Yeongyang county known as the \"chilli village\", where many households among its hundred or so residents grow the crop that has made the region's name.\u003c\/p\u003e\n\u003cp\u003eBut he wasn't born to it.\u003c\/p\u003e\n\u003cp\u003eBang Young-gil spent his working life in Seoul, rising to executive director at a manufacturing company, before retiring in 2007.\u003cbr\u003eHe set out with his wife and children to find a place to live simply in clean air.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Muchang-ri felt like being held in a mother's embrace.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eHe applied the discipline and riguour of his corporate life to the mountainside, tracking how his chillies grew, and the conditions.\u003c\/p\u003e\n\u003cp\u003eEven at his tender age, he attended Gyeongbuk National University's farmer's academy, at Andong National University's meister programme.\u003c\/p\u003e\n\u003cp\u003eHe partnered with the regional chilli research station to trial ten different varieties before finding the ones suited to his land.\u003c\/p\u003e\n\u003cp\u003eTaste the results in his gochugaru.\u003c\/p\u003e\n\u003cp\u003eAnd now, we warmly share the heritage and experience with you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaking process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAcross 16 greenhouses and open fields spanning nearly 3 hectares, he grows without a trace of chemical pesticide, fertiliser, antibiotic, or antimicrobial, organically.\u003c\/p\u003e\n\u003cp\u003eHe relies instead on compost fermented with amino acids and traditional remedies, and on microorganisms he cultivates himself to keep disease and pests at bay.\u003c\/p\u003e\n\u003cp\u003eIt is slower, and harder.\u003c\/p\u003e\n\u003cp\u003eYet his yield, runs close to 3x the national average.\u003c\/p\u003e\n\u003cp\u003eEvery chilli is hand-picked without its stem, taking nothing bu the fruit.\u003c\/p\u003e\n\u003cp\u003eMost gochugaru is sun-dried, prized for looking traditional.\u003cbr\u003eBut the deep red of a good chilli is fragile - vulnerable to the very sun that's meant to dry it.\u003c\/p\u003e\n\u003cp\u003eInstead, Bang Young-gil dries his harvest slowly, over 5 days at a low, finely controlled temperature, in 3 careful stages, preserving the colour and a clean, lingering aroma that sun-drying can strip away.\u003c\/p\u003e\n\u003cp\u003eEvery batch is hand-sorted before milling, to remove anything not meeting his high standards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade with \u003cmeta content=\"text\/html; charset=us-ascii\" http-equiv=\"Content-Type\"\u003e100% Korean ingredients.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNo added sugar, artificial preservatives or additives. \u003cbr\u003eMade purely as was traditionally.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLegacy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHis farm has become something of a pilgrimage site for other growers.\u003cbr\u003eFarmers travel from across the country to learn his methods.\u003c\/p\u003e\n\u003cp\u003eHe now teaches and consults on cultivation and organic technique for those hoping to follow a similar path.\u003c\/p\u003e\n\u003cp\u003eHis learning does not stop, and is currently working towards a doctorate in agricultural science at Korea National Open University.\u003c\/p\u003e\n\u003cp\u003eHis ambition: to improve Korea's agricultural precision, and to make sure the knowledge doesn't disappear with his generation.\u003c\/p\u003e","brand":"Jungdam","offers":[{"title":"Default Title","offer_id":58651422589260,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/8614\/5612\/files\/12.jpg?v=1788966715","url":"https:\/\/jungdam.co.uk\/products\/bang-young-gil-of-youngyang-red-farm","provider":"Jungdam","version":"1.0","type":"link"}