Jang is the name for fermented paste from Korea. It includes doenjang, ganjang, and gochujang. These traditional pastes are central to Korean cuisine.

Jang is made through a fermentation process. This process can take months or even years. It gives the pastes deep and rich flavors.

Koreans started making jang in the Three Kingdom Period.* So, making jang is an important part of Korean culture. The knowledge and skills have been passed down through generations.

Recently, UNESCO* recognized this jang-making tradition. It became Korea’s 23rd entry on UNESCO’s Intangible Cultural Heritage* list.

Health Benefits

Jang also has many health benefits. When jang is fermented, it develops healthy microorganisms.* They are good for digestion and the immune system.

Global Popularity

These days, gochujang is especially popular in other countries. Some people even make milder versions of gochujang. Then, they use it as a sauce for various dishes.

* Three Kingdom Period 삼국시대

* UNESCO 유네스코, 국제연합교육과학문화기구

* UNESCO’s Intangible Cultural Heritage 유네스코 무형문화유산

* microorganism 미생물