Gapyeong Byeolseo CEO Nam Young-i Serves 'Farm to Dish' Using Ingredients Grown on 1,600 Pyeong of Land

The life and space of CEO Nam Young-i, who operates a space where nature, ingredients, and time reside on 1,600 pyeong of land in Gapyeong, have been revealed. According to a video from the YouTube channel 'Haenggajip', CEO Nam defines life after age 60 as a 'life of sharing' and operates 'Byeolseo', where she makes food using ingredients from the land she cultivated herself.

"Land that does not undergo machine plowing," CEO Nam Young-i's farming philosophy that revives microorganisms

The Gapyeong Byeolseo operated by CEO Nam Young-i is a space that turns ingredients from the vegetable garden directly into food. Farming for about four hours from 5 AM to 9 AM every day on the vast land of 1,600 pyeong, CEO Nam has special principles for handling the soil. Since 2007, she has not used chemical weeding or chemical fertilizers, and in particular, she does not perform 'plowing' where machines turn over the soil. Because microorganisms in the ground die when machines pass over and step on the land, she adheres to a method of tilling the soil using only a fork or shovel as much as necessary.

Thanks to this sincerity, the agricultural products grown here differ even in their scent. The video captures organic agricultural products with controlled color and sugar content, along with highly fragrant perilla leaves and yellow carrots. In particular, CEO Nam personally makes 'Umeboshi (pickled plums)', which is good to eat when experiencing stomachaches, indigestion, or motion sickness. Plums picked in the spring are mixed with salt and perilla seeds to color them for three weeks, then completed by drying them steadily under the dry sunlight for 3 to 4 days. The Umeboshi made this way is used as a side dish, for tea, or as an ingredient for miso soup, and the seeds are not thrown away but used.

"The land and people are partners," the harmony of vintage furniture and space containing 30 years of time

The reason CEO Nam chose this land was clear. Explaining that she had been searching for rural land since about 30 years ago, she wanted land of over 400 pyeong that was flat at the entrance of a village, adjacent to farmland, and had registered buildings, and this place fit those conditions perfectly. The landscaping of the space also bears the touch of CEO Nam. She created a cozy atmosphere by utilizing common wild plants or by moving and planting pine trees that were at risk of being cut down during the construction of the Pyeongtaek Interchange as if taking them in to live.

The interior of the house aims for a 'space where time is melted in'. While undergoing renewal after receiving permission for new construction, she decided to preserve the old wooden structure revealed when the ceiling was removed. Although there were difficulties waiting two and a half months for administrative procedures, she chose a direction that preserved the existing charm. The H-beam structure was wrapped in pine wood that matched the color of the existing wood to be used as an interior point. Additionally, a Spanish natural stone table kept for over 10 years and vintage dishes collected since 27 years ago add depth to the space. CEO Nam says, "I don't know brands well, but if I like it, it's a luxury item," and she generously places items she loves, such as dishes bought from a treasure box in a Dutch alley, on the dining table.

"Learn in my 40s, share in my 60s," a life following life's milestones

The keyword penetrating CEO Nam's life is 'learning'. Having written in her diary at age twenty, "I will learn everything until age 40, and after age 60, I will live by using and sharing what I have learned," she has actually devoted herself to learning, such as studying for the U.S. CPA. This learning led to the food service business and is manifested in her current expertise regarding the garden and ingredients. The dining experience accumulated while welcoming guests for over ten years has become the strength that supports the current Byeolseo.

Her conviction regarding health also stems from a unique experience. Having gained the conviction that "it is not about eating good things, but about eating well" through a past experience of being seriously ill, she prioritizes the scent and quality of ingredients. Her space, which practices 'Farm to Dish' by decorating the table with flowers and plants brought directly from the vegetable garden, shows a way of life where nature and people connect beyond just a place to eat. The view outside the window, where Unaksan Mountain, Yeoninsan Mountain, and Myeongjisan Mountain in Gapyeong can be seen at a glance, becomes a canvas itself, enhancing the completeness of the space.