What Did an Elementary Student in Seodaemun-gu Say After Learning How to Make Doenjang?

Seodaemun-gu to Operate 8 Sessions of 'Traditional Fermentation School' from March to December This Year

[Asia Economy Reporter Jongil Park] Seodaemun-gu (Mayor Moon Seok-jin) will operate a Traditional Fermentation School for elementary, middle, high school, and university students from March to December this year.

This 8-session program will be held at the Nutrition Classroom within the Gajwa Health Center (100-55 Susaek-ro) in Seodaemun-gu or, if desired, at facilities within schools.

Each session lasts 90 to 120 minutes.

Professional instructors supported by the district will conduct lectures and practical sessions on ▲making doenjang (fermented soybean paste) ▲distinguishing doenjang and ganjang (soy sauce) ▲making jangajji (pickled vegetables) ▲making gochujang (red chili paste) ▲making kimchi for kimjang (kimchi preparation season).

Seodaemun-gu will send official letters to each school to recruit participants for the Traditional Fermentation School by February 14. The district will cover material and instructor fees, and about 100 participants are expected to join the program.

Last year, Seodaemun-gu operated this course for about 70 students from Hongyeon Elementary School, Gajaeul Middle School, and Inchang High School. Student satisfaction with making various traditional fermented foods was over 90% in all three schools.

A student from Gajaeul Middle School said, “I learned that making jang (fermented paste) and traditional fermented foods is not easy, and I now understand well how slow food is made.”

A participant from Hongyeon Elementary School said, “Opportunities to make traditional food ourselves are rare, so it was good to have this new experience, and I grew to like our traditional food more.”

A student from Inchang High School said, “It was a good experience to learn the detailed method of making doenjang, and I want to try making cheonggukjang (fast-fermented soybean paste) in the future.”

Participating teachers also commented, “It is a systematic and substantial program that provides both interest and educational effects to students.” In response to such positive feedback, the district has increased the number of participants this year and expanded the scope to include university students.

Mayor Moon Seok-jin stated, “We hope the Seodaemun-gu Traditional Fermentation School will be an opportunity to promote the excellence of our food to children, adolescents, and university students, and to raise awareness about safe food and proper eating habits.”

Seodaemun-gu Office Social Economy Division Food Strategy Team (330-1132)

This content was produced with the assistance of AI translation services.