'Jang' master Gi Soon-do
"Jang" master Gi Soon-do poses with "ganjang" (soy sauce) at her farm in Damyang, 248 kilometers south of Seoul, on Nov. 8, 2024. Jang refers to traditional Korean fermented condiments, also including "gochujang" (red pepper paste) and "doenjang (soybean paste)," that are foundational to many Korean dishes. Earlier this month, UNESCO said its deliberative body has categorized "knowledge, beliefs, and practices related to jang-making in the Republic of Korea" as recommended for inscription in its list of intangible cultural heritage. (Yonhap)
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