On May 10 and 11, the Korean Cultural Center in Thailand organized the Korean food workshop “Taste of Jang” for members of the media and the general public. This event was part of the 2026 Touring K-Arts project, supported by the Ministry of Culture, Sports and Tourism of the Republic of Korea and KOFICE, with lectures conducted by the Korean Food Promotion Institute.

Participants learned about the culture of Korean traditional fermented sauces “Jang”, which have been registered as UNESCO’s Intangible Cultural Heritage. Also, they got to know Ganjang (Korean soy sauce), Doenjang (Korean fermented soybean paste), and Gochujang (Korean chili paste) through lectures and tasting sessions. It allowed them to better understand the unique flavors and characteristics of Korean cuisine.

In addition, participants had the chance to make gochujang themselves using chili powder, Meju powder (fermented soybean powder), and rice syrup. They also prepared a three-colored seasoned vegetable dish to enjoy with bibimbap. Experiencing the depth and richness of Korean food culture through the flavors of Jang.

All participants showed great interest in the unique flavor and fermentation process of Jang. Many shared that they were pleased to personally experience the authenticity of Korean cuisine and the diversity of Korean fermented sauces.

We hope that this workshop provided a better understanding of Jang and Korea’s fermented sauce culture. The center will continue to introduce Korean culture through a various of programs and activities in the future.