Making traditional Korean sauce
"Jang" master Gi Soon-do (3rd from L) helps a group of Japanese tourists make "meju," crafted from boiled soybeans for the production of traditional fermented condiments, at her farm in Damyang, 248 kilometers south of Seoul, on Nov. 13, 2024. Jang refers to traditional Korean fermented condiments, including "ganjang" (soy sauce), "gochujang" (red pepper paste) and "doenjang (soybean paste)," which 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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