"Making Doenjang and Ganjang by Hand"... Operating the 'Geumcheon Jangdokdae'

Recruitment for Traditional Jang (Fermented Sauce) Making and Healthy Eating Program Participants... First-come, first-served for 200 people from January 30 to February 1... Three sessions total: February 'Jang Making', April 'Jang Cutting', October 'Jang Sharing'

Geumcheon-gu (Mayor Yoo Seong-hoon) is recruiting participants for the ‘Geumcheon Jangdokdae’ program for residents from January 30 to February 1.

The ‘Geumcheon Jangdokdae’ program was prepared to promote the excellence of traditional foods and spread awareness of healthy eating without food additives through making jang (fermented sauces), which is the basis of Korean cuisine.

Especially this year, to expand Korean-style dietary education and inherit traditional food culture, new programs such as the ‘Childcare Institution Directors’ Jang Making Education Program’ and the ‘Neighborhood Resident Nutrition Leader Training Program’ will be newly operated.

A total of 200 people will be recruited, and any Geumcheon-gu resident interested in traditional jang making can participate. Residents who wish to participate must first apply by phone, then visit the Obesity Clinic on the 3rd floor of the Health Center to fill out an application form and pay the material fee.

The ‘Geumcheon Jangdokdae,’ held over three sessions, will be conducted with a nutritionist at the Sky Garden on the 6th floor of the Geumcheon-gu Health Center.

Participants will attend nutrition education in February to learn the difference between commercially sold jang and traditional jang, and will have time to make jang themselves using meju (fermented soybean blocks). In April, after 40 days of fermentation, the meju and jang liquid will be separated and placed into doenjang (soybean paste) and ganjang (soy sauce) jars respectively. In October, the process concludes by transferring the doenjang and ganjang, which have been aged and fermented in jars for six months. Participants who complete all sessions can take home 3kg of homemade doenjang and 500ml of ganjang.

Yoo Seong-hoon, Mayor of Geumcheon-gu, said, “I hope this traditional jang making experience will be a time to understand and love our unique food,” and added, “I hope the time spent making jang together will be an opportunity to reflect on the health of yourself and your family.”