By Reporter  Lee jon young

 

Under the leadership of CEO Choi Dong-soon, Kyungbangwon Jukyeom (bamboo salt) has been dedicated to bamboo salt research and development for the past 30 years, establishing its bamboo salt factory in Shinori, Naktong-myeon, Sangju City in 1995. Throughout these years, he has remained committed to promoting national health by solely focusing on bamboo salt.

 

 

Unlike regular bamboo salt, which is made from sea salt and yellow clay bamboo through a nine-step process, CEO Choi Dong-soon patented a special burner for the final step of the ninth firing process. This unique burner melts bamboo salt at temperatures above 3,000 degrees Celsius, resembling water flowing down a lava furnace. Choi emphasized that all these processes are done manually.

 

Kyungbangwon Jukyeom is a venture company that has earned recognition for its quality management system in producing nine times-baked bamboo salt for 27 years. Driven by the belief in creating high-quality bamboo salt, he has dedicated himself to this single product, earning public attention and admiration for his artisan spirit.

 

 

The company has conducted extensive research and practice to elevate the temperature during the crucial ninth high-temperature treatment process, achieving an incomparable level of high heat. The specially designed ninth firing burner has two remarkable features: it significantly reduces the time required to raise the temperature to high heat, taking only 20 to 30 minutes compared to other companies' two hours or more. 

Additionally, the bamboo salt is made in a dual iron furnace, capable of withstanding high temperatures without melting, a feat not possible with other companies' equipment.

 

Since the high-temperature process involves working above the boiling point, some bamboo salt is lost during the operation, leading to at least 30% more waste compared to other companies. Moreover, even with a dual iron furnace at the end of the ninth firing, its lifespan is limited, resulting in higher replacement costs compared to other companies. 

 

 

Despite these business considerations, Kyungbangwon remains unwavering in its commitment to producing the finest bamboo salt, adhering to the teachings of the sages and relying on traditional methods.

 

Kyungbangwon only bakes bamboo salt on clear days, avoiding rainy or cloudy weather, as weather conditions significantly affect the baking process. The renowned scholar Insan stated that bamboo salt must be baked in an open outdoor space with a clear view in all directions.

 

The main ingredient for bamboo salt, domestic sea salt, is stored for an extended period to remove excess moisture, but during rainy or snowy weather, some humidity may remain. Similarly, bamboo and pine trees also absorb moisture under the same weather conditions. 

This can lead to incomplete combustion or insufficient temperature increase during the ninth high-temperature treatment process, making it challenging to produce high-quality bamboo salt.

 

Kyungbangwon Jukyeom distinguishes itself from other bamboo salt products with its superior technology, and it strictly adhere to the principle of baking only on clear days while abstaining from baking during inclement weather. 

 

 

 

They use 3-year-old giant bamboo grown facing the sea in the western region and fill it with domestic sea salt to produce bamboo salt. The process requires baking nine times, and only after this will the bamboo salt be born, making it a cumbersome process that involves the final melting step.

 

The melting process involves baking the salt at temperatures exceeding 3,000 degrees Celsius to remove heavy metal elements. During this process, the medicinal properties of the bamboo are absorbed by the salt, and the salty taste changes to an alkaline one.

 

After 24 hours of natural drying, the bamboo salt turns purple and shines, becoming a finished product that requires meticulous human touch, making it unique in taste and quality. 

This bamboo salt, filled with the wisdom of our ancestors, is known for its rich natural minerals and has garnered considerable attention. Its taste is not excessively salty or bitter, but one can experience the five tastes (five flavors) when used in cooking. Currently, there is demand for Kyungbangwon's melting bamboo salt in the United States and other countries due to its superior reputation, but production cannot keep up with the orders within Korea.

 

CEO Choi Dong-soon has expressed his determination to continuously research and develop even better products, expand production facilities, and contribute to promoting bamboo salt as a way to improve health both domestically and internationally.

 

 

Kyungbangwon Jukyeom, praised by the famous scholar Yeonggisunwon Haeseong, stands out as the best among domestically produced bamboo salt products. While the price may not be as low as one might think, considering the maintained pricing over time and the exceptional qualities compared to other products, it is not exorbitant. Kyungbangwon Jukyeom's bamboo salt is recognized for its simplicity, as it does not have a strong sulfur odor (similar to egg yolk) that is characteristic of other bamboo salts.

 

In 2022, CEO Choi Dong-soon of Kyungbangwon Jukyeom received the National Health Promotion Award in the health category at the "Great Korean" awards ceremony. The event is organized by the Selection Committee of the "Great Korean" Awards in collaboration with the Korea Association of Journalists. 

The awards honor outstanding achievements in various fields such as politics, society, economy, culture, arts, and sports, recognizing those who have made significant contributions to promoting the excellence of South Korea both domestically and internationally. CEO Choi Dong-soon's efforts in the field of national health have been acknowledged, earning him this prestigious award.