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"Red pepper paste and soybean paste are the two most famous Korean sources. Due to the fact that they are naturally fermented and take relatively long time to make, they fall into the category of 'slow food' which is a global trend today. What makes Gyunbuldong Traditional Food unique is nothing but we make all of our products in the traditional way with our own hands" says Lee Kil-wu, CEO of Gyunbuldong Traditional Food.
Lee says that salt and water decide the taste of these sources. So, he only uses the bay salt produced in June and Augusts in the west coast with its bittern removed for more than 5 years. In terms of the water, he only uses the freshest water from Jirisan Mountain.
All ingredients used at Gyunbuldong Traditional Food are 100% Korean agricultural products with strict rule of not using any pigments and preservatives. Thanks to its location in Hamyang County, the region's clean air and healthy soils are realizing the ultimate taste of the sources. In fact, Gyunbul-dong is located in a remote area even in the county.
Some of the hit products of Gyunbuldong Traditional Food are red pepper paste, soybean paste, fast-fermented bean paste, soy sauce for broth, thick soy source and plum extract.
"Because we only use our hands to make sources, the products are regretfully limited. All of these products are made on strict health and hygiene rules."
If you feel like you are tired of mass produced Korean sources, it might be a good idea to give a go to see the difference in taste and freshness.
김태인 기자 red3955@hanmail.net
