A Korean farmer has turned the humble four-leaf clover into a surprisingly profitable business. Hong In Heon appeared on the Korean TV program Daedongyeojido to share how he built a greenhouse operation that generates over ₩1 billion KRW annually—roughly $660,000 USD.

The operation brings in about $100,000 per month in profit, a dramatic shift from his previous work in floriculture. After 20 years in the flower business without significant success, Hong In Heon decided to pursue something different. He settled on cultivating edible four-leaf clovers, spending nine years researching and experimenting before perfecting his method.

"I realized I needed something different and special," Hong In Heon explained. "Everyone loves four-leaf clovers, so I chose them."

What sets his operation apart is that his clovers are edible and grown without genetic modification. He maintains a temperature-controlled greenhouse that allows year-round harvesting. The clovers are hand-picked when they're large enough and reach their distinctive four-leaf shape.

Hong In Heon sells his product in packs of 500 for around $150 or more, moving roughly 10,000 clovers daily. His clients include cafes and restaurants throughout Korea, where the clovers serve as decorative garnishes on specialty coffee drinks and plated dishes.

The journey to success required patience and innovation. Inspired by how vegetables were marketed at Korean markets, Hong In Heon developed his approach as a natural alternative that avoided genetic modification concerns. The combination of specialty crop selection and quality control created a niche market with strong demand.

His story reflects a broader trend of agricultural entrepreneurs finding success by targeting specific, high-value niches rather than competing in commodity markets. By focusing on an unusual but culturally significant product and maintaining strict quality standards, Hong In Heon transformed what many consider a lucky charm into a thriving business venture.