Jang-Making: A Taste of Korean Culinary Heritage
**Updated on December 13, 2024**
Jang (장) is a traditional Korean fermented soybean-based condiment, central to Korean cuisine. The main varieties include doenjang (된장)(soybean paste), ganjang (간장)(soy sauce), and gochujang (고추장)(red pepper paste). Beyond its culinary use, jang reflects Korea’s rich culinary heritage. It was announced on December 3, 2024 that Korea’s jang-making tradition has been inscribed on UNESCO’s Intangible Cultural Heritage. Let’s delve into the Korean jang-making culture in this post.
Historical Significance
The practice of making jang dates back to the Three Kingdoms period (57 B.C. – A.D. 668), highlighting its deep roots in Korean society. During the Joseon Dynasty (1392-1910), jang used for royal cuisine was so valued that it was stored in royal storerooms managed by court ladies, and officials responsible for jang held higher ranks than those overseeing the royal kitchen, reflecting its importance in royal life.
The Jang-Making Tradition
The long-standing jang-making tradition includes not only the fermented sauces and pastes themselves but also the entire process. The jang-making process traditionally begins after the fall harvest. Boiled soybeans are shaped into large blocks called meju (메주), which are hung up with rice straws to dry. Once cleaned, meju are placed into traditional Korean earthenware jars with salt water. Over several months of fermentation, this process produces both doenjang (from the mashed soybeans) and ganjang (from the liquid). If meju is instead mixed with red chili powder, rice paste, barley malt and salt, it transforms into gochujang after fermentation.
Cultural Importance
Jang is valued not only for its culinary role but also for its environmental sustainability and health benefits. Jang is chemical-free, which supports sustainable farming. The fermentation process produces beneficial bacteria and essential amino acids that complement the rice-based Korean diet.
Korean jang-making differs from similar practices in neighboring countries like China and Japan, particularly in producing doenjang and ganjang from the same meju, and using leftover jang to prepare the next year’s batch.
Jang-making is deeply embedded in Korean culture, with each household maintaining its own tastes and methods of jang-making, reflecting unique family histories and traditions. This is often passed down through generations, usually from mother to daughter, emphasizing women’s crucial role in preserving food traditions. In addition, jang-making is a communal activity that fosters social bonds and reinforces family identity.
Recognizing its cultural significance, South Korea designated jang-making tradition as a national intangible heritage in 2018. On December 3, 2024, it was announced that the jang-making culture has been added to UNESCO’s Intangible Cultural Heritage list, marking South Korea’s 23rd entry on the list.
Modern Challenges & Future Hopes
Despite its rich history, the tradition of making jang at home is declining due to modern urban lifestyles. Many households now opt for factory-produced jang, which often lacks the depth of flavor and nutritional value of traditional homemade jang.
Hopefully, the UNESCO recognition could spark renewed interest in preserving the jang-making tradition, ensuring its survival for future generations.🙏
Until next time, happy eating! 😀🍴
Note: A video version of this post is available on “Korean Culture Village” YouTube channel.
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References:
Choi Si-young, “‘Jang-making’ gets UNESCO recognition“, The Korea Herald, 2024-12-04
Song Yoo-jin, “Could Korean ‘jang making’ soon join UNESCO’s Intangible Cultural Heritage?”, Arirang News, 2024-11-08
Lee Eunjin, “UNESCO likely to list Korean ‘jang-making’ culture as cultural heritage”, Arirang News, 2024-11-07
Baek Byung-yeul, “Korea’s ‘jang’-making culture set for UNESCO heritage status”, The Korea Times, 2024-11-05
Choi Si-young, “ ‘Jang-making’ likely to get UNESCO recognition”, The Korea Herald, 2024-11-05
“UNESCO Likely to List Korean ‘Jang-making’ Culture as Cultural Heritage”, The Korea Bizwire, 2024-11-05
Park Han-sol, “ ‘Jang’ becomes gateway to connect with different cultures”, The Korea Times, 2022-06-02
Yim Seung-hye, “Jang-making added to intangible heritage list”, Korea JoongAng Daily, 2019-01-09
