'Jang' master Gi Soon-do
Seen here are (L to R) "gochujang" (red pepper paste), "ganjang" (soy sauce) and "doenjang (soybean paste)," all of which have been made by "jang" master Gi Soon-do. Jang refers to traditional Korean fermented condiments 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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