Dong-Eui Science University Joins Hands with Masters to Preserve Traditional Fermented Soybean Paste Culture!

Dong-Eui Science University has partnered with a Korean master artisan to preserve Korea's traditional jang (fermented sauce) culture.

On the 25th, Dong-Eui Science University signed a business agreement with Master Gi Sun-do of the Korea Traditional Jang Preservation Research Association (Korea Traditional Food Master No. 35) and the K-MOOC+ development consortium.

Through this agreement, the two organizations will develop the K-MOOC+ online content course "Jangkkotpineun Meta College: Finding Health in Traditional Fermented Foods" and educational programs for the middle-aged and older generation. They also agreed to cooperate in school education by providing technical information and research materials to help continue the traditional jang culture.

President Kim Young-do of Dong-Eui Science University (second from the left) and Master Ki Soon-do (third from the left), along with other officials, are signing an agreement and taking a commemorative photo.

President Kim Young-do said, “Although Korea’s traditional jang culture is difficult to inherit due to nuclear family structures and changes in residential culture, through Master Gi Sun-do’s traditional jang making, our university will develop educational content that preserves traditional culture and establishes a healthy dietary culture.”

Master Gi Sun-do said, “I am grateful that Dong-Eui Science University proposed education to inherit traditional jang culture and healthy dietary habits, even in areas not close from Damyang to Busan,” and added, “We will work together to widely promote traditional jang.”

Dong-Eui Science University and the Korea Traditional Jang Preservation Research Association plan to not only offer the K-MOOC+ online content course but also establish a private certification course for traditional jang making to pass on and teach methods of making traditional jang and traditional food production.