Music Cheol Soo and his daughter Music Joo Jyun harvest gamtae, a distinct Korean seaweed, within the Garorim Bay in South Korea.
“It’s the most efficient high quality right here. First, as it’s no longer polluted, it produces top of the range gamtae,” says Music. “Additionally, the water within the Garorim Bay is deeper than different puts.”
He says that gamtae, recognized for its odor of the sea and distinctive savory taste, is moderately perhaps essentially the most tricky factor to reap within the sea, and that’s the place the worth comes from.
“The water comes out and in two times an afternoon. You want a just right mudflat to yield just right gamtae,” says Music.
Because of the truth that this is a wild plant, the availability is unpredictable. Music follows the lunar calendar to be informed the ebb and waft of the sea to resolve when just right instances to reap gamtae are. He is aware of what time and date the water is available in.
“The elements makes a decision whether or not it’s a just right 12 months or a foul 12 months,” says Music.
As soon as it’s harvested, Music and his staff wash and blank the product earlier than making round 400 to 500 sheets of it in step with day to be roasted and shipped out. Their function is to unfold the phrase about gamtae and make it extra well-liked international.
“In terms of gamtae, something I show pride in is, although we didn’t make a fortune, we’re the largest contributor who introduced gamtae to the leading edge and commercialized it,” says Music. “I am hoping it’s going to be well known to the sector.”
Watch the entire video to peer how the 2 promote their product to cooks, and why increasingly cooks are striking it on their menus.
