Knowledge, beliefs and practices related to jang making in… (Republic of Korea)
Nomination: Representative List 2024
EN: Soybean, meju, and the classic examples of jang (gochujang, cheonggukjang, doenjang and ganjang, from top to bottom). Jang vary widely depending on the method and period of fermentation and aging.
EN: Women are washing soybeans, the main ingredients for jang. Soybeans are high in protein and recognized for their health benefits.
EN: Meju (bricks of fermented soybeans) are hung by the rice straw. This process is to dry and ferment meju, which allows the fungi and bacteria to grow and add rich taste to jang.
EN: The knowledge and skills of jang-making and -keeping have been transmitted particularly between female members of the family.
EN: Ki Sun-do, a Food Master of Korea, is wishing for successful fermentation and aging of jang
EN: Family members are sharing a tteokbokki dish made with gochujang. Gochujang is indispensable in distinctively Korean spicy dishes.
EN: Women from urban areas are making jang as part of a comunal sauces program where residents make jang and keep them in a community jangdokdae (onggi jar terrace) together.
EN: A family is making its own jang at the 'Family Jan-making Experience Program', organized by the Seoul Agricultural Technology Center.
EN: Children from Deojjin Elementary School are participating in a shool visit for jang-making experience program.
EN: Students from Kyungwon University are participating in the on-site class carried out at a lineage stem family house in Cheongju.
