Hansangjun Chosanjeong CEO Designated as 'Korea Food Master'... Manufacturing Brown Rice Vinegar in Hometown Yecheon for 20 Years

Recorded Annual Sales of 2 Billion Won Last Year

On the 6th, Gyeongbuk Province announced that Han Sang-jun, the CEO of Chosanjeong in Yecheon-gun, who manufactures brown rice vinegar, has been designated as a 2024 Korea Food Master by the Ministry of Agriculture, Food and Rural Affairs, thereby possessing a master in the traditional vinegar manufacturing field.

The Korea Food Master has been designated and nurtured by the Ministry of Agriculture, Food and Rural Affairs since 1994 to revitalize, inherit, and develop the traditional food industry by recognizing masters with excellent skills in food manufacturing, processing, and cooking.

Hansangjun, CEO of Chosanjeong (right), is taking a commemorative photo with Song Miryeong, Minister of Agriculture, Food and Rural Affairs, holding the certificate of designation as a master and a congratulatory bouquet.

Currently, there are 81 Food Masters nationwide, and Gyeongbuk has designated nine masters, starting with Master Park Jae-seo of Andong Soju, and now including Master Han Sang-jun.

The selection of Food Masters involved 25 candidates recommended by provinces and cities, who underwent document review, on-site investigation, and evaluation by the Traditional Food Subcommittee composed of experts. Ultimately, Master Han Sang-jun of Gyeongbuk (brown rice vinegar) and Master Jo Myeong-ae of Jeonnam (rice syrup) were selected.

To be designated as a Food Master, candidates must undergo a strict evaluation based on six criteria: the traditionality and authenticity of food manufacturing skills, career and social activities, necessity and value of inheritance and development, industrial value, and ethics.

Food Masters receive support from various government projects such as apprentice incentives, experiential education activities, exhibitions, and production of master record videos, and are granted the benefit of using the Korea Food Master label on their products.

The brown rice vinegar manufacturing method of Korea Food Master No. 94, Han Sang-jun, is recorded in several classical texts including those on forest economy. Particularly, during the manufacturing process of rice nuruk (Ihwaguk), he has acquired through long experience the precise moisture content and rice flour grinding rate, which are difficult to quantify, and this transmission has been recognized as worthy of protection.

Master Han Sang-jun returned to his hometown Yecheon in 2006 to inherit the family’s traditional fermented vinegar business spanning three generations, established Chosanjeong, and has maintained the business for 18 years, recording sales of 2 billion KRW last year.

In 2011, he was selected as a New Knowledge Farmer by the Ministry of Agriculture, Food and Rural Affairs as an entrepreneur who creates added value in agriculture with new ideas and leads change and innovation in agriculture and rural areas.

Kim Ju-ryeong, Director of the Agriculture, Livestock and Distribution Bureau of Gyeongbuk Province, stated, “As the global food trend favors organic and health foods, we will spare no administrative support to widely promote Gyeongbuk’s excellent fermented foods worldwide and to continuously develop traditional food manufacturing technologies.”

Meanwhile, the new designation of a Food Master in Gyeongbuk Province is the first in four years since Master Kim Yeon-bak of Andong Soju, a folk liquor, in 2020. Among the 81 Food Masters nationwide, three out of four masters in the vinegar category have been selected from Gyeongbuk Province, demonstrating outstanding technical skills in the traditional vinegar manufacturing field.