On the initiative of the Korean Food Promotion Institute and the Korean Cultural Center in Hungary, chefs Minji Kim and Seung-An Oh arrived from Seoul to Budapest in early November to share the science and art of fermentation. The “Taste of Jang” workshop formed part of K-Food Week, a program series organized by the Korean Cultural Center in Hungary.

During lectures and hands-on workshops on 3 and 4 November, the chefs collaborated with renowned Hungarian culinary professionals and gastronomy journalists to showcase the philosophy and techniques of Jang—Korea’s traditional fermented sauces—bringing new inspiration to Hungarian restaurant kitchens.

Since 2010, the Korean Food Promotion Institute has worked to bring Hansik—traditional Korean cuisine—to the forefront of global gastronomy, promoting the values of fermentation, balance, and health-conscious eating worldwide.