The salt produced here is known as 'Sun-dried Salt' (Cheonil-yeom), which retains higher levels of magnesium, potassium, and calcium compared to refined salt.
The entire island of Jeungdo was designated as Asia's first 'Slow City' in 2007 by the Cittaslow movement.
The facility's salt storage building is one of the oldest remaining structures of its kind in Korea, featuring characteristic thick stone walls designed for thermal regulation.
The mudflats surrounding the farm are a critical habitat for various migratory birds and rare crab species, often visible from the salt pan perimeters.
The farm transitioned from an active industrial site to a cultural landmark while maintaining limited, controlled salt production.
Taepyeong Salt Farm is the largest single solar salt production site in South Korea, spanning over 1.4 million square meters of reclaimed tideland on Jeungdo Island. Established in 1953, the site utilizes traditional evaporation methods to harvest mineral-rich sea salt from the surrounding mudflats. The facility is designated as a registered cultural heritage site due to its historical importance in the nation's salt production industry. Visitors can explore the Salt Museum, housed in a former salt storage warehouse built from stones in 1953. The landscape features extensive salt pans, water channels, and wooden salt-collecting implements that reflect mid-20th-century coastal agricultural practices. A wooden walkway extends across the mudflats, providing access to the wetlands and salt pan zones. The farm is part of a broader ecological initiative within the Sinan Dadohae Biosphere Reserve, emphasizing the preservation of local tidal ecosystems.
The elevated observation deck overlooking the grid-like pattern of the salt pans during the golden hour.
Bring a high-SPF sunscreen and a hat, as there is almost no natural shade across the expansive salt pans.
Wear comfortable, closed-toe walking shoes to traverse the wooden boardwalks and gravel paths safely.
Visit the onsite shop to sample salt-infused products, including salt ice cream, which is a local specialty.
Do not attempt to touch or harvest the salt crystals, as the production environment is strictly regulated for hygiene and heritage preservation.
The Salt Museum may undergo maintenance during winter months; verify local access during the off-season.
Do not enter the salt production zones or walk directly on the salt pans, as these are operational or preserved heritage areas.
