Korean Traditional Jang-Making Culture Receives UNESCO Intangible Cultural Heritage Recognition

Traditional Korean fermentation art of "jang-making" is set to join UNESCO's prestigious Intangible Cultural Heritage list, marking South Korea's 23rd entry on the distinguished roster . This ancient practice of fermenting soybeans to create essential Korean condiments like doenjang (fermented soybean paste) ganjang (soy sauce) and gochujang (red pepper paste) has been recognized for its cultural significance and historical importance.

The Cultural Heritage Administration of Korea announced that the tradition of Korean jang-making has received a recommendation for inscription on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity . The final decision will be made at the 18th session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage.

Jang-making represents more than just a food preparation method; it embodies a comprehensive cultural practice that encompasses the entire process of preparing ingredients, crafting the fermented products, and maintaining the tradition through generations. This time-honored practice has been an integral part of Korean culinary heritage, with techniques passed down through families for centuries.

The traditional jang-making process involves fermenting soybeans to create various essential Korean condiments. The practice typically begins with selecting high-quality soybeans, which are then thoroughly cleaned, soaked, and cooked. The cooked soybeans are formed into blocks called meju, which undergo natural fermentation. This fermentation process is crucial for developing the unique flavors and nutritional properties that characterize Korean jang products.

One of the most distinctive visual aspects of Korean jang culture is the sight of earthenware pots, known as onggi, containing fermenting jang products. These pots are often arranged in designated areas called jangdokdae, where they are exposed to natural elements that aid in the fermentation process.

The Korean government has been actively working to preserve and promote this cultural heritage. In 2018, jang-making was designated as a National Intangible Cultural Heritage, demonstrating the nation's commitment to protecting this traditional practice. The government has also been engaged in various initiatives to promote jang-making culture globally, recognizing its potential as a significant cultural ambassador.

The UNESCO recognition is expected to significantly boost the global visibility of Korean traditional food culture. This acknowledgment not only celebrates the historical significance of jang-making but also highlights its continuing relevance in contemporary Korean society. The tradition joins other prestigious Korean cultural elements already on the UNESCO list, including the ancestral royal rites and various other cultural practices.

The UNESCO inscription is anticipated to have positive implications for Korea's cultural and economic sectors. It is expected to increase international interest in Korean traditional food culture and potentially boost related tourism and cultural exchange programs. The recognition also serves as a platform for promoting understanding of Korean culinary heritage and its contribution to global food culture.

The inscription of jang-making on UNESCO's list represents a commitment to preserving this cultural practice for future generations. It acknowledges the need to protect not just the physical process of making jang, but also the associated knowledge, skills, and cultural significance that have been passed down through generations.

This recognition comes as Korea continues to gain international recognition for its cultural heritage. Starting with the inscription of the Jongmyo Shrine rituals and music in 2001, Korea has consistently added to its UNESCO intangible cultural heritage list demonstrating the country's rich cultural legacy and its ongoing efforts to preserve traditional practices.

The inclusion of Korean jang-making culture in UNESCO's Intangible Cultural Heritage list represents a significant milestone in the global recognition of Korean culinary traditions. This acknowledgment not only celebrates the historical and cultural significance of jang-making but also ensures its preservation for future generations. As Korea's 23rd entry on the UNESCO list, it further cements the country's position as a guardian of valuable cultural practices and traditions that contribute to the world's cultural diversity.