Korea’s ‘Traditional Jang-Making’ Inscribed on UNESCO Intangible Cultural Heritage List

Korea’s ‘Jang-making (장 담그기)’ Tradition Inscribed on UNESCO Intangible Cultural Heritage List

Korea‘s ’Jang-making‘ tradition has been inscribed on the UNESCO Intangible Cultural Heritage List. ’Jang-making‘ can be described as the ’traditional fermented condiment making‘ practice. There are various types of jang (fermented pastes) based on different fermentation or aging methods and their uses, with representative examples including doenjang (soybean paste), ganjang (soy sauce), and gochujang (red chili paste).

The jang-making tradition encompasses not only the making of these condiments but also the knowledge, beliefs, and skills passed down through the process of preparing, managing, and using a wide range of ingredients. At the 19th meeting held in Asunción, Paraguay, on December 4, 2024, the Intangible Cultural Heritage Committee decided to inscribe Korea’s ’Jang-making‘ tradition on the Representative List of Intangible Cultural Heritage of Humanity. The reasons for the selection included its contribution to fostering community spirit, promoting cultural diversity, and advancing agriculture associated with the production of jang.

With this inscription, Korea now has 23 elements listed as UNESCO Intangible Cultural Heritage, and ’Jang-making‘ is the second traditional Korean food culture to be included, following the 2013 inscription of ’Kimchi-making Culture.‘

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