'Jang-Ryu Belt Gourmet Tourism' with Foreign Participants... Showcasing the Flavors of Sunchang to the World

Experiencing the Value of Jang Culture, the Root of K-Food

Sunchang County’s Jang-Ryu Belt gourmet tourism program, planned around the UNESCO Intangible Cultural Heritage of jangdaggi (traditional Korean sauce making), concluded successfully with an enthusiastic response from foreign participants.

The program, which was held twice—first from April 3 to 5 and again from April 17 to 19, with each session lasting three days and two nights—combined experiences of traditional sauce culture, local gastronomy, and everyday lifestyle. It has been praised for showcasing the potential for globalizing Sunchang’s jang (fermented sauce) culture.

Sunchang County's "Jang Making" fermented sauce belt gourmet tourism program, recognized as a UNESCO Intangible Cultural Heritage of Humanity, received great response from foreign participants. Provided by Sunchang County

In fact, foreign participants from ten countries including the United States, France, and Italy visited sites such as the Sunchang Gochujang Folk Village and the Fermentation Theme Park, and explored the scenic areas of Gyeongcheon and Yangjicheon, where cherry blossoms and daffodils bloom together, allowing them to experience the depth of Korean fermentation culture firsthand.

Especially during the core activity of the Jang-Ryu Belt program—the jangdaggi (sauce making) experience—participants learned directly from a Korean master food artisan, mixing traditional ingredients such as fermented soybean powder, salt, and rice syrup. Through this, they gained hands-on insight into the essence of Korean fermentation culture that has been passed down for thousands of years.

Karichini, a 21-year-old participant from Italy who experienced making Sunchang Gochujang for the first time, commented, “The taste and even the color are completely different from the gochujang I used to buy at the supermarket,” adding, “Sunchang Gochujang was especially impressive and really suited my palate.”

In addition, participants tasted local specialties such as Sunchang Gochujang Bulgogi and Sunchang Samhap, experiencing the diverse culinary culture unique to Sunchang, which is centered around jang. Programs that link local ingredients, traditional cooking methods, and cultural experiences like this are evaluated as exemplary cases of expanding regional identity into tourism content through gourmet tourism.

Participants also took part in the ‘Sunchang Nongyo Geumgwadeul Sori’ program, an intangible heritage of North Jeolla Province, and experienced using traditional agricultural tools. These activities allowed them to gain a deeper understanding of Korean ways of life and community culture, moving beyond mere food experiences.

A Sunchang County official stated, “As global interest in Korean cuisine continues to grow, this meaningful program allowed participants to directly experience the value of jang culture, which is at the root of K-Food. We will continue to actively utilize gourmet tourism as a core resource for global tourism marketing in the future.”

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