Seen are "gochujang" (red chili paste), top, "doenjang" (soybean paste), middle, and "ganjang" (soy sauce), bottom. On Tuesday, UNESCO said its evaluation body has concluded its review of whether to list Korea's "jang" (traditional Korean sauce) making culture as an Intangible Cultural Heritage of Humanity as recommended for inscription. Courtesy of Korea Heritage Service By Baek Byung-yeul Korea’s traditional "jang"-making culture, which notably includes "ganjang" (soy sauce), "doenjang" (a paste made from fermented soybeans) and "gochujang" (red chili paste made with peppers and soybeans), is set to be inscribed on the UNESCO Intangible Cultural Heritage list next month.
On Tuesday, UNESCO said that its evaluation body has recommended the inscription of "Knowledge, beliefs and practices related to jang making in South Korea." This recommendation is widely seen as a de facto approval, as such listings are rarely overturned at this stage, just a month before the final decision is made. The Korea Heritage Service (KHS), a government agency responsible for managing the nation’s heritage, also said that UNESCO's recommendation effectively means Korean jang-making culture will be inscribed as cultural heritage.
"With 'Knowledge, beliefs and practices related to jang making in South Korea' receiving this recommendation for inscription, we expect a positive outcome at the final decision to be made during the 19th session of the Intergovernmental Committee for UNESCO Intangible .