It is important to maintain a balanced diet, in particular by consuming more vegetables to prevent major chronic diseases such as high blood pressure, hyperlipidemia, and diabetes. That's why Korean food, with its abundance of vegetable side dishes, is considered healthy.

There is a profession that teaches people how to select and savor vegetables. This occupation is called vegetable sommelier. We had the opportunity to meet Mrs. Yeon-jae Lee, a vegetable sommelier who cultivates vegetables and raises animals amidst the serene beauty of the countryside, contrary to what the term 'sommelier' might suggest.

Having knowledge about healthy food ingredients is more important than having a recipe

When we arrived at 'Nature Ranch,' nestled deep and high along a serene and peaceful path next to the paddy fields of Gamgok-myeon, Eumseong county, North Chungcheong province, we were greeted by the sound of "Moo." It wasn't just one cow; there were many. As we searched for the source of the sound, vegetable sommelier Ms. Lee Yeon-jae greeted us with a radiant smile. On our way, we saw her husband, wearing boots, heading to feed the cows.

While vegetable sommelier Lee Yeon-jae occasionally gives lectures, she primarily spends her time tending to the ranch and her herd. It has been 11 years since she and her husband moved to the countryside, and they have lived on this ranch for the past 5 years. Originally a photographer, she contemplated finding something that she could dedicate her entire life to. That's when she realized that since everyone eats, she should do something related to food. And thus, she became a vegetable sommelier.

"There were many culinary schools, but not many that focused on food ingredients. For ingredients, all you had to do was visit a supermarket, but I wanted to know how they were produced. During my research, I discovered a profession called 'vegetable sommelier' in Japan. I thought it would be wonderful if we had such a job in Korea. Sometime later, I learned that a course had been introduced in Korea. In 2009, I became the first graduate of that course."

As a vegetable sommelier, Lee Yeon-jae provides people with information on how to select and store vegetables, how to cook them, and insights into the entire process, from production and distribution to the vegetables' journey to your dinner table. She showcased various fruit and vegetable varieties and taught us how to choose the best ones.

"Vegetables are alive!" – Vegetables are living organisms

She vividly recalls her first class in the vegetable sommelier course. The moment the lecturer revealed that vegetables are living things, it came as a fresh surprise to her. That revelation transformed her perspective and shaped her into the person she is today.

"Even though I had eaten vegetables, I never truly considered them as living entities. I viewed them merely as items purchased from a store for consumption. But when the lecturer mentioned this, they took on a whole new meaning for me. From that point on, I developed a strong desire to personally grow vegetables. Fortunately, my grandfather owned a farm, so I began visiting his farm and preparing myself to embark on a journey to the countryside. Eventually, I settled down on a farm like this."

Adjacent to the ranch, where cows, chickens, and ducks reside, there is a vegetable garden. Within this garden, more than 70 varieties of plants and flowers, including greens, vegetables for wraps, fruit vegetables, and herbs, grow in harmonious coexistence. The first thing she does upon waking up each morning is to check on her vegetables, stepping outside to observe her garden. She is truly living alongside the vegetables.

"The vegetables here are cultivated through natural farming, not just organic farming. I provide them with compost sourced from the ranch, allowing them to grow according to the natural provisions without any artificial interventions. These vegetables thrive solely through sunlight, rain, wind, and the nurturing embrace of nature."

These well-grown and healthy vegetables frequently grace her family's dinner table. Nowadays, she often prepares bibimbap (boiled rice with assorted mixtures of vegetables) using the vegetables from her garden. The reason they taste superior and feel fresher compared to those sold in grocery stores is that they are not mere products on display, but rather grown with the meticulous care of vegetable sommelier Lee Yeon-jae and nurtured by the provisions of nature.

Currently, she eagerly anticipates the ripening of strawberries. The exact spot where the flower petals fall off is where the fruit begins to form. It requires time to develop its characteristic red hue, but she finds great joy and value in observing the strawberry leaves and flowers, which are a rare sight to behold.

Enjoyment of vegetables is even greater when accompanied by knowledge 

While there is a growing number of vegetarians, including vegans, many people consume vegetables without much understanding of their characteristics. That's why vegetable sommelier Lee Yeon-jae took it upon herself to write a book called the "Vegetable Bible" with the intention of assisting such individuals.

This book encompasses everything one needs to know about vegetables, including how to make informed choices, proper trimming and storage techniques, and various vegetable-based recipes. While there are countless recipe books available, what sets this one apart is its emphasis on imparting knowledge about food ingredients. From the very beginning of her journey as a vegetable sommelier, Lee Yeon-jae recognized the importance of developing a comprehensive understanding of food ingredients.

She also emphasized the significance of purchsing locally grown farm produce instead of relying on imported agricultural products. "I hope everyone understands that our choices have the power to bring about change and prosperity to our farms. I believe in the power of consumers."

When asked about her happiness index as a vegetable sommelier living in harmony with animals and vegetables on her natural ranch, she responded, "If 100 points is considered a perfect score, then I would say I'm at 120 points. I am genuinely happy."

The serene sounds of animals on the farm replacing the noise of the city, the refreshing aroma and fragrance emanating from the plants instead of exhaust fumes, a wholesome dinner table adorned with vegetables grown in nature, and the shared enjoyment of it all with her family—aren't these the very reasons that fill Lee Yeon-jae with happiness? Witnessing her radiant smile was more than enough for us to understand the happiness she derives from being a vegetable sommelier.

Reference Yeon-jae Lee's Instagram (@jayeonttara)