[다큐3일📸] 1년중 가장 분주하다! 100년의 역사, 100% 수작업으로 전통의 맛을 지킨다! 강릉 모래내한과마을 72시간 | KBS 2019.02.03 방송

■ Welcome, This Is Hangwa Village A tranquil rural village facing the rough winter sea. In Hangwa Village, Sacheon-myeon, Gangneung-si, where every other house makes traditional Korean sweets (hangwa), a total of 50 businesses are gathered. The manufacturing methods, passed down for 130 years, began in earnest when grandmothers started making and selling hangwa, establishing the village as Korea's representative Hangwa Village. Glutinous rice fermented for 30 days is steamed to make dough, dried in the sun, fried to form the base, covered with sweet jocheong (rice syrup), and topped with savory puffed rice—all of these processes are done 100% by hand. Although they know that factory mechanization would make their work much easier, they cannot give up the taste of tradition. The special care and stubborn dedication passed down through generations have created the Hangwa Village of today. ■ Earlyer than the morning bird, later than the night owl The early dawn, before the sun has even fully risen, is the time when the day begins for the people of Hangwa Village. To meet the explosive demand for traditional Korean sweets ahead of the Lunar New Year, one must start working earlier than the morning birds. Jo Mi-young (64), owner of Seonmi Hangwa, says she has lost sleep since starting her work in the confectionery business. She melts the rice syrup that has hardened overnight, plans production targets based on the previous day's orders, and organizes the list of packages to be shipped that day. Although the work is grueling from the morning, she feels reassured knowing that her employees work happily. There are some places where, despite a day like a war, they still cannot meet the order volume. Work inevitably continues into the night. Wouldn't it have been insufficient even if she had ten bodies? Kim Gyeong-ok (44), owner of Yetnal Hangwa, who looks visibly exhausted, hurries her busy hands under the unextinguished lights of the workshop. ■ A Village Creating a New Tradition A small wind of change is blowing through the traditional confectionery village that has preserved its heritage without change. Concerns and challenges have begun regarding "ways to popularize" the confectionery, which has previously been loved mainly for ancestral rites and holiday gifts. Myeongil Hangwa CEO Jang Won-jun (33) developed various flavors such as fruit, cheese, and chocolate Hangwa, and started selling them in small packages so they could be easily enjoyed anytime, anywhere. Sunmi Hangwa CEO Kim Seong-rae (35) opened a Hangwa cafe, creating a unique space where people can comfortably enjoy Hangwa and tea. In addition, they are attracting the attention of young people through social media promotion, strategic business plans, and visual marketing that catches the eye of customers. The common goal of the third generation of Hangwa Village is to preserve traditional manufacturing methods while adding a new twist so that more people seek out Hangwa! Armed with the confidence that Hangwa can become a wonderful dessert like France's macarons or Italy's tiramisu, the passion of the young generation in Hangwa Village is creating meaningful change. Documentary 3 Days [Craftsmanship, Passed On - Gangneung Moraenae Hangwa Village] 20190203 #Hangwa #MoraenaeHangwaVillage #Tradition ✔ Documentary on KBS | KBS Documentary Official Channel 📺 ✔ Subscribe to KBS Documentary ➡️ @kbsdocumentary The current situation and content may differ slightly depending on the time of the video broadcast. Slander and malicious comments may be deleted by the administrator to protect the participants.