Coming Soon: Gochugaru by Yeongyang Red Farm

영양레드팜 고춧가루

The ingredient that gives Korean cuisine the clean heat that builds rather than burns, and a savoury depth that rounds out everything it touches, from kimchi to jjigae to banchan.

Korean chilli powder, made with 100% Korean grown chillies, grown certified organic by Korean standards.

Grown on the slopes of Yeongyang county, where clean mountain water and the swing between warm days and cool nights give Korean chillies their character.

Every spoonful carries the mountain air of Muchang-ri - Korea's "chilli village," where many households still grow the crop that gives the region its name.

Crafted by Bang Young-gil, 1 of only 3 in Korea to hold the government-designated title of 고추 마이스터 Gochu Meister.

No trace of chemical pesticide, fertiliser, antibiotic, or antimicrobial.
He uses compost and microorganisms he cultivates himself to keep disease and pests at bay.

Every chilli is hand-picked, and dried for 5 days at at finely controlled temperature.

Every batch is hand-sorted before milling, to remove anything not meeting his high standards.

In 200g pouches.

Ingredients

100% Korean-grown, certified organic red chilli
Nothing else. No added colour, preservatives, no shortcuts.

Storage instructions

Please keep frozen before opening, and refrigerated after opening.
The colour can turn as a natural process with time.

Artisan's story (link to be updated)

Cho Jung-sook married into the Chogye Byeon clan and absorbed the jang making methods beside her mother-in-law, learning to feel the condition of beans, the smell of fermenting meju, the state of the brine.

Learning jang making meant inheriting not just technique but the household's whole way of life and spirit, the jangdok, meju, the smell of doenjang "simply part of everyday life, not anything special".

"The flavour of jang does not stem from mere measurements of ingredients and products. To learn the art takes feeling and recognising the scent of jang" - Cho Jung-sook

Made in Chojeong, Cheongju, a region historically known for its water, using pesticide-free Korean soybeans, and sun-dried sea salt from Imja-do.

Over 1,000 onggi now stand on their terrace, each holding jang that ages through the seasons.

And now, we warmly share the heritage and experience with you.