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The Secret behind Family Businesses

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저작자 미상 (저작물 2267374 건)

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공표년도

창작년도

2011-05-24

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Some businesses are inherited‚ and their main feature is the continuation of centennial traditions. Let's take a look at the secret of their success.
Our first stop is Gangneung in Gangwon Province.
Wafting a delicious smell‚
a 16th generation descendant of the Choi family is making hangwa [한과].
[Interview : Lee Yong-ja‚ Manufacturer of hangwa] "I am making hangwa with glutinous rice cake."
There are many companies that produce hangwa‚ but this one is famous for having a history of more than 500 years.
[Interview : Choi Bong-seok‚ Hangwa master] "It was to maintain the methods of making hangwa‚ which were passed down for 500 years in Gangneung. The methods we use today are the same as those used a long time ago."
Choi Bong-seok uses methods that were passed down to him. The first secret behind his renowned hangwa is fermentation.
[Interview : Choi Bong-seok‚ Hangwa master] "You can see bubbles here. The bubbles are signs of fermentation."
Once the rice is fermented‚ the production of hangwa begins. The fermented rice is ground into fine rice powder.
[Interview : Kim Ju-hui‚ Choi Bong-seok's wife] "Grinding‚ steaming‚ and then pounding the rice was the hardest part. If my mother-in-law had machines to help her‚ she would not have suffered as much as she did until the day she passed away."
The powder is mixed with water extracted from soybeans‚ and steamed. Afterwards‚ the mixture is thoroughly stirred to enhance an elastic texture. Glutinous rice powder is added‚ and the mixture is cut into 10cm squares‚ each 0.7cm thick.
[Interview : Kim Ju-hui‚ Choi Bong-seok's wife] "If the glutinous rice is too thick‚ getting a good hangwa is not possible. If it's too thin‚ the hangwa breaks apart. I learned through observation‚ so I got the feel for it. I never took formal lessons in making hangwa."
The uniform glutinous rice cakes are dried until 90% of its moisture evaporates.
[Interview : Han Su-ok‚ Manufacturer of hangwa] "The glutinous rice is sun-dried for about 3-4 hours‚ and then dried in a room overnight. It is a complicated process."
All these steps enhance the flavors of the hangwa.
The techniques passed down in the Choi family can be seen at this experience center.
Tens of visitors drop by to learn how to make hangwa.
[Interview : Kim Gi-suk‚ Visitor] "I'm here to learn how to make hangwa."
Choi Bong-seok teaches with more enthusiasm than anyone else. The visitors give him their undivided attention.
[SOV]
[Interview : ] "It's really fascinating!"
[Interview : ] "It's like magic!"
The glutinous rice cakes suddenly expand like magic. It's now 4 times as large as it used to be.
The hangwa is deep fried twice‚ first at 80 degrees C‚ and the second at 200 degrees C. This double frying process is what makes the hangwa crispy.
The fried treats are mixed in honey and taffy‚ and then covered with sesame seeds‚ pine nuts‚ popped rice‚ and other ingredients.
Hangwa made with the techniques of the Choi family is complete!
Boasting a delicious aroma and crispy texture‚
[Interview : Im Ih-suk‚ Visitor] "It tastes just like how I remember it."
[Interview : ] "It tastes as if centennial flavors are in my mouth."
The first time the Choi family's hangwa was sold was when Choi Bong-seok's grandmother took some to the market to sell.
The tools she used are still used today. Visitors can see the history of an entire family‚ something that can't be seen in a museum.
[Interview : Park Jeong-tae‚ Visitor] "The strong passion for hangwa and the desire to preserve the traditions of our ancestors are well represented in these relics."
As Choi Bong-seok inherited the hangwa business‚ he expanded it so that now‚ anyone from around Korea can enjoy his hangwa.
[Interview : Jo Gyu-jeong‚ Cu

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https://www.kf.or.kr

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