Cheongyang County: Cleanly wiped traditional earthenware pots, also called “jangdok,” were neatly lined up across the wide-open backyard of Kim Min-sol’s home and workspace container. “There are about 300 large clay pots containing ‘gochujang,’ ‘doenjang’ and ‘ganjang’ here,” said Kim, the head of Ananong, a brand that sells traditional “jang” and other fermented food products.

According to Yonhap News Agency, “jang” is a traditional Korean fermented soybean-based condiment foundational to many Korean dishes. It includes several varieties, such as “doenjang” (soybean paste), “ganjang” (soy sauce), and “gochujang” (red pepper paste). A fresh spotlight is being shed on the soybean-based fermented sauces after UNESCO’s deliberative body recommended the “knowledge, beliefs, and practices related to jang-making in the Republic of Korea” to be listed as an intangible cultural heritage.

Koreans have been making and consuming jang since the Three Kingdoms period (57 B.C.-A.D. 668). During the Joseon Dynasty (1392-1
910), jang was highly valued, with royal storerooms established specifically to store it. “They say jang is added to every dish,” Kim noted, emphasizing its role in enhancing flavors and acting as a preservative.

The 31-year-old Kim, who initially pursued a degree in science education, joined her mother in the jang-making business in 2016. Though she did not witness her grandmother making jang, she was captivated by the process of creating rich flavors from a sole ingredient, bean. Kim explained how climate and fungi influence the flavor of each batch of jang.

Kim now offers DIY kits and experimental classes to teach students about jang-making. She expressed relief at the potential UNESCO recognition, hoping it will preserve the culture for future generations. The jang-making culture, if inscribed, would be South Korea’s 23rd entry on the UNESCO list, with a final decision expected in December.

Reflecting on her business journey, Kim initially tried to innovate her jang with special ingredients but realize
d the demand for traditional flavors. “I now know it’s my role to preserve the method of making jang, just the way our mothers used to make them,” she said, underscoring the nostalgic value of traditional tastes.