Choseongae, CEO of Changpyeong Jeontong Ssalyeot Agricultural Cooperative, Named Korea Food Master

Sticking to Traditional Methods as Recorded in 'Gyuhap Chongseo'
Closest to Original Jocheong Flavor... Family Business Passed Down for Three Generations

According to Jeonnam Province on the 6th, Cho Sungaee, CEO of Changpyeong Jeontong Ssalyeot Agricultural Cooperative Corporation in Damyang, has been newly designated as the 2024 Korea Food Grand Master (Rice Jocheong) by the Ministry of Agriculture, Food and Rural Affairs, in recognition of the traditionality and excellence of her rice jocheong manufacturing technique.

Sung Ae Cho, CEO of Changpyeong Traditional Rice Yeot Agricultural Corporation, is posing for a commemorative photo after receiving the Certificate of Designation as a Korean Food Master from Mi Ryeong Song, Minister of Agriculture, Food and Rural Affairs. Provided by Jeonnam Province

CEO Cho Sungaee has been selected as a Korea Food Grand Master for the first time in four years since Suncheon’s Kim Soonok was designated in 2019. With this, the number of designated masters in Jeonnam has increased to 17. Jeonnam still holds the record for the highest number of Korea Food Grand Masters nationwide.

Grand Master Cho has been recognized for recreating the direct fire and concentration methods recorded in the ancient literature "Gyuhap Chongseo," adhering to the traditional process using a hearth and cauldron, and thus achieving a taste and quality close to the original form of jocheong.

Cho’s rice jocheong is made exclusively with organic rice and barley produced in Changpyeong-myeon, Damyang, and the craft has been passed down through three generations, from her grandmother-in-law to her parents-in-law, and now to herself.

Having devoted over 20 years to the production of rice jocheong, Cho Sungaee runs the Changpyeong Jeontong Ssalyeot Agricultural Cooperative Corporation with her spouse. To overcome the market limitations of a single rice jocheong product, she is striving for the industrialization of traditional foods by also selling various traditional products such as rice cakes and yeot alongside rice jocheong.

Meanwhile, the 17 Jeonnam Food Grand Masters include Hong Ssangri (plum concentrate), Shin Gwangsoo (wild Jakseol tea), Yoo Younggun (Changpyeong Ssalyeot), Yang Daesoo (Chuseongju), Park Sunae (Yeot Gangjeong), Ki Soondo (Jinjang), Han Anja (Donggukjang), Jeon Jungseok (Choui tea, Choui Byeongcha), Kim Youngsook (Poria mushroom Jowhago), An Bokja (Yugwa), Baek Jeongja (Jupjang), Lim Hwaja (beef jerky), Kim Kyunsik (Byeongyeong soju), Koo Kyung Sook (Gijeongtteok), Park Kyuwan (Garigui), Kim Soonok (glutinous rice Joitang Jocheong), and Cho Sungaee (rice jocheong).

This content was produced with the assistance of AI translation services.