[Youth Farmer] Make Meju with Beoseon... Traditional market with 'Taste of Goboo'

[Anchor]
It is a planning series that meets young workers who are guarding our rural areas.

Today, it is a story of a returning daughter-in-law who is making traditional soybean paste and red pepper paste following the taste of her mother-in-law's hands while "making soy sauce culture" is registered as a UNESCO Intangible Cultural Heritage of Humanity.

Reporter Oh Jum-gon covered it.

[Reporter]
beans boiled in an iron cauldron over wood fire

Crush the boiled beans well, and put them in a mold.

Then, I make fermented soybean lump with Beoseon.

The floating operation of fermenting this fermented soybean lump by hanging it from straw begins.

In short, we are proceeding in the old way as my mother-in-law used to do. It is said that it takes about two months to hang fermented soybeans and float them.

Traditional soybean paste and red pepper paste with the taste of mother-in-law, daughter-in-law, and Gobu are made with this fermented soybean paste.

[Park Myung-hee / Young farmer who makes traditional soy sauce: It allows good bacteria to spread when fermented soybeans are fermented. (Is this it? White-looking? Yes. (A beneficial bacterium?) Yes. That's right.]

13 years ago, Myung-hee returned to farming with her family in Yecheon, Gyeongsangbuk-do, saying she would continue her mother-in-law's taste.

At first, I caught up with my mother-in-law's hand-taste only with eye measurements and senses, and then started quantifying the amount of ingredients.

This is to maintain a certain taste and quality.

[Park Myung-hee / Young farmer who makes traditional soy sauce: Since my in-laws and my parents are close, we are receiving all the raw materials from the farm, and we are buying the beans from the nearby farmhouse]

To make it easier to eat traditional soybean paste, we recently introduced a simple soybean paste soup, and it is said to be receiving a very good response.

[Kim Yong-taek / Director of Gyeongbuk Agricultural Research & Extension Services: We are continuing the old taste by maintaining the traditional method while improving the taste and quality modernly]

Myung-hee also runs an experiential education farm for students and family-level visitors to promote the taste of tradition.

I'm Ojeomgon of YTN.