Taste 'Korean Jang' at Gyeongbokgung... Special Opening of Gyeongbokgung Janggo

Experience Tasting and Making Jang with Masters

The Cultural Heritage Administration and the National Heritage Promotion Agency announced on the 27th that they will hold an event called 'Korean Jang Fermentation Culture' at Gyeongbokgung Palace at 1 PM on the 4th of next month. This event introduces the Korean jang culture, which was inscribed on the UNESCO Intangible Cultural Heritage of Humanity list last year. The janggo, traditional jars used to store jang in the palace, will be opened, and jang jars, traditional jang ingredients, and jang-making tools will be exhibited. There will also be experiential events where participants can taste and make jang with masters such as Gi Sundo (Jinjang), Kwon Kiok (Eoyukjang), Han Anja (Donggukjang), Seong Myeongrye (Daemaekjang), Yoon Wangsun (Cheonrijang), Jeong Seunghwan (Jukyeom Doenjang), Yang Jeongok (Jeju Makjang), and Jo Jeongsuk (Doenjang). Applications will be accepted via Naver Reservation starting at 2 PM on the 28th.

Jang is a fundamental seasoning that has been responsible for Korean dining tables. It is categorized diversely according to fermentation, aging methods, and usage, with doenjang, ganjang, and gochujang being representative types. The jang fermentation culture, recognized as an Intangible Cultural Heritage of Humanity, encompasses not only the food called jang but also the knowledge, beliefs, and techniques passed down through the processes of preparing various ingredients, making, managing, and utilizing jang.

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