'Jang-making' likely to be put on UNESCO cultural heritage list

This photo, provided by the Korea Heritage Service, shows Korea's traditional "jang-making" process. On Nov. 5, 2024, UNESCO said its deliberative body as 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. "Jang" is a traditional Korean fermented soybean-based condiment foundational to many Korean dishes. It includes several varieties, such as doenjang, "ganjang" (soy sauce) and "gochujang" (red pepper paste). (PHOTO NOT FOR SALE) y(Yonhap)

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