Master’s Story
From Sokcho City Master Artisan
to Master of Seafood Products
Moon Eun-hee, CEO of Sinhwa Food, was recognized as the first Master Artisan of Sokcho
City for her
expertise in pollock dishes.
She later applied the traditional sanyeom-beop method to changnan-jeot, leading to her des
ignation as
Korea’s
12th Master of Seafood Products in changnan-jeot production.
by Master Moon Eun-hee
Crafted through decades of expertise and true craftsmanship, Sinhwa Food’s products embody the traditions and values of Sokcho.
Master Moon Eun-hee’s Special Salt-Curing Method
The master’s decades of expertise, combined with the traditional
sanyeom-beop method, deliver a flavor experience rich in care and dedication.
A Deeper, More Complete Flavor Through the Traditional Sam-Yeom Method
What Is Sanyeom-beop?
Master Moon Eun-hee’s unique salt-curing method,
known as Sanyeom-beop, differs from the commonly used brining method.
Instead of soaking, changnan is layered carefully: a layer of changnan is placed,
sea salt is lightly scattered, another layer of changnan is added,
followed again by salt.
This layering process is repeated before undergoing a curing period
of 18 to 32 hours.
The changnan then goes through three rounds of washing, desalting,
and moisture control under heavy stone weights.
After this preparation, the changnan is seasoned with measured
amounts of
sun-dried sea salt, red pepper powder, minced garlic,
minced ginger, and roasted sesame seeds,
then thoroughly mixed.
The seasoned changnan is pressed layer by layer into earthenware
jars
and enters a first fermentation period lasting 10 to 12 days.
It then undergoes a second fermentation for 8 days after being
mixed with radish,
completing the aging process.
