South Jeolla Hosts Global Culinary Event Featuring Traditional Korean Fermented Sauces
Published May 28, 2025 07:56 PM
Kang In sig
South Jeolla Province held a special food event on Wednesday, bringing together world-famous chefs and Korean fermentation experts to explore jang — Korea’s traditional fermented sauces.
The event, called the Namdo Master’s Heritage Culinary Class, took place at a fermentation school in Damyang, run by Ki Soon-do, a master of traditional Korean food. Ki, known for her 370-year-old soy sauce recipe that has even been served to presidents, led a workshop on how to make jang. Jang includes soy sauce, gochujang (red chili paste), and doenjang (soybean paste), and was recently recognized by UNESCO as cultural heritage.
Eight Michelin-starred chefs from around the world, including Frederic Anton from France, Gert De Mangeleer from Belgium, and Toraik Chua from Singapore, joined the event. Five Korean chefs and students from Mokpo Science University also took part.
Korea food grand master Ki Soon-do and chefs make Jang, or Korean fermented sauce. Courtesy of SOUTH JEOLLA
The program included a hands-on jang-making class and a cooking demonstration using the traditional sauces. Chefs shared ideas on how these rich, fermented flavors could be used in global dishes.
“South Jeolla’s jang has a unique and deep flavor,” said Chua. “It opens up new possibilities in cooking.”
Yoo Hyun-ho, director of tourism and sports for South Jeolla, said the region is becoming known worldwide for its food. He noted that the province’s agricultural and seafood exports went over $780 million in 2024.
“South Jeolla is Korea’s food capital,” Yoo said. “The Namdo International Culinary Expo in Mokpo this October will show the world where K-food begins.”
Sayart / Kang In sig insig6622@naver.com
South Jeolla Province held a special food event on Wednesday, bringing together world-famous chefs and Korean fermentation experts to explore jang — Korea’s traditional fermented sauces.
The event, called the Namdo Master’s Heritage Culinary Class, took place at a fermentation school in Damyang, run by Ki Soon-do, a master of traditional Korean food. Ki, known for her 370-year-old soy sauce recipe that has even been served to presidents, led a workshop on how to make jang. Jang includes soy sauce, gochujang (red chili paste), and doenjang (soybean paste), and was recently recognized by UNESCO as cultural heritage.
Eight Michelin-starred chefs from around the world, including Frederic Anton from France, Gert De Mangeleer from Belgium, and Toraik Chua from Singapore, joined the event. Five Korean chefs and students from Mokpo Science University also took part.
Korea food grand master Ki Soon-do and chefs make Jang, or Korean fermented sauce. Courtesy of SOUTH JEOLLA
The program included a hands-on jang-making class and a cooking demonstration using the traditional sauces. Chefs shared ideas on how these rich, fermented flavors could be used in global dishes.
“South Jeolla’s jang has a unique and deep flavor,” said Chua. “It opens up new possibilities in cooking.”
Yoo Hyun-ho, director of tourism and sports for South Jeolla, said the region is becoming known worldwide for its food. He noted that the province’s agricultural and seafood exports went over $780 million in 2024.
“South Jeolla is Korea’s food capital,” Yoo said. “The Namdo International Culinary Expo in Mokpo this October will show the world where K-food begins.”
