The traditional Korean practice of making fermented pastes and sauces, known collectively as “jang,” has earned a place on UNESCO’s Intangible Cultural Heritage List. This recognition was confirmed during the Intergovernmental Committee meeting held in Asuncion, Paraguay, where representatives from 24 countries convened.
Jang, deeply embedded in Korea’s culinary and cultural traditions, has been passed down through generations. Choi Eung Chon, chief of the Korea Heritage Service, described it as “a legacy rooted in everyday Korean culture that carries family history and tradition.” Choi called the UNESCO recognition a chance for Koreans to embrace this tradition with renewed pride.
The decision to inscribe jang-making was widely expected after UNESCO’s Evaluation Body recommended its inclusion in early November. This marks South Korea’s 23rd entry on the prestigious list, further solidifying the global appreciation of its rich heritage.
Courtesy of Korea Heritage Service
Practiced since the Three Kingdoms period (57 BC–AD 668), jang-making has evolved over centuries. During the Joseon dynasty (1392–1910), officials overseeing jang preparation held significant status, highlighting its importance in Korean culture. This culinary tradition revolves around “meju,” fermented soybean blocks, which are the base for iconic condiments such as doenjang (soybean paste), ganjang (soy sauce), and gochujang (chili paste). The unique fermentation process distinguishes Korean jang from similar condiments in neighboring countries.
UNESCO acknowledges jang-making as a cornerstone of Korea’s culinary identity, complementing staples like rice and kimchi. Each household traditionally develops its recipes, reflecting unique family histories. This rich cultural diversity underscores jang’s broader significance beyond its culinary appeal.
The recognition is also expected to have broader implications. UNESCO anticipates increased demand for soybeans, contributing to food security and fostering a more sustainable agricultural industry. Meanwhile, South Korea’s Heritage Service announced plans to pursue UNESCO recognition for the production of “hanji,” traditional mulberry paper, aiming for a decision by December 2026.
Jang-making’s inclusion on the UNESCO list is more than a nod to its historic and cultural value. It symbolizes a global acknowledgment of Korea’s dedication to preserving its intangible heritage, ensuring that this age-old practice continues to thrive in modern times.
Sayart / Joy, nunimbos@gmail.com
Meju, Courtesy of Korea Heritage Service
The traditional Korean practice of making fermented pastes and sauces, known collectively as “jang,” has earned a place on UNESCO’s Intangible Cultural Heritage List. This recognition was confirmed during the Intergovernmental Committee meeting held in Asuncion, Paraguay, where representatives from 24 countries convened.
Jang, deeply embedded in Korea’s culinary and cultural traditions, has been passed down through generations. Choi Eung Chon, chief of the Korea Heritage Service, described it as “a legacy rooted in everyday Korean culture that carries family history and tradition.” Choi called the UNESCO recognition a chance for Koreans to embrace this tradition with renewed pride.
The decision to inscribe jang-making was widely expected after UNESCO’s Evaluation Body recommended its inclusion in early November. This marks South Korea’s 23rd entry on the prestigious list, further solidifying the global appreciation of its rich heritage.
Courtesy of Korea Heritage Service
Practiced since the Three Kingdoms period (57 BC–AD 668), jang-making has evolved over centuries. During the Joseon dynasty (1392–1910), officials overseeing jang preparation held significant status, highlighting its importance in Korean culture. This culinary tradition revolves around “meju,” fermented soybean blocks, which are the base for iconic condiments such as doenjang (soybean paste), ganjang (soy sauce), and gochujang (chili paste). The unique fermentation process distinguishes Korean jang from similar condiments in neighboring countries.
UNESCO acknowledges jang-making as a cornerstone of Korea’s culinary identity, complementing staples like rice and kimchi. Each household traditionally develops its recipes, reflecting unique family histories. This rich cultural diversity underscores jang’s broader significance beyond its culinary appeal.
The recognition is also expected to have broader implications. UNESCO anticipates increased demand for soybeans, contributing to food security and fostering a more sustainable agricultural industry. Meanwhile, South Korea’s Heritage Service announced plans to pursue UNESCO recognition for the production of “hanji,” traditional mulberry paper, aiming for a decision by December 2026.
Jang-making’s inclusion on the UNESCO list is more than a nod to its historic and cultural value. It symbolizes a global acknowledgment of Korea’s dedication to preserving its intangible heritage, ensuring that this age-old practice continues to thrive in modern times.
