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

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 Cultural Heritage, scheduled for Dec. 2 to Dec. 7 in Asuncion, Paraguay," the KHS said.

Once officially inscribed, jang-making culture will become Korea's 23rd entry on the UNESCO Intangible Cultural Heritage list.

People make "doenjang," or soybean paste, using "meju," or fermented soybean bricks. Courtesy of Korea Heritage Service

Jang is a staple in Korean cuisine and a nutritious food item that undergoes long-term natural fermentation. According to the Korea Soybean Society, historical records show that Koreans have been making jang since the Three Kingdoms Period (57 B.C.-A.D. 668).

The jang-making process involves everything from preparing soybeans and other ingredients to ensuring proper conditions for fermentation, aging and storage.

Various types of jang can be eaten with vegetables, fish and meat and can also be used to preserve food. The essential amino acids produced during the fermentation process provide an important nutritional balance to the rice-based Korean diet.

The variety of jang varies from household to household, with each one reflecting a family's unique history and traditions. For instance, some families age their soy sauce for decades to maintain a consistent flavor over time.

The KHS designated jang-making as a National Intangible Cultural Heritage in 2018. To promote this culture globally, the government has been working since 2016 with various community members to inscribe jang-making culture on UNESCO's Intangible Cultural Heritage list. Researchers and scholars specializing in food and nutrition, gastronomy, folklore and anthropology have also participated in the inscription process.

Since the inscription of "Royal ancestral ritual in the Jongmyo shrine and its music" on UNESCO's Intangible Cultural Heritage list in 2001, Korea has accumulated 22 items on the list, with the most recent being "Talchum, mask dance drama in the Republic of Korea" in 2022.