The Busan Agricultural Technology Center is offering an educational program for citizens to experience the entire process of making traditional fermented soybean paste.
The program, titled "Making Traditional Fermented Paste, Continuing the Taste of Busan," will be held three times from February to May. It is a sequential course in which participants experience each step of traditional doenjang production, starting with making doenjang in February, followed by separating soy sauce in April, and finally scooping aged doenjang in May.
The classes will take place at Ddeurejang, a traditional sauce experience space in Buk-gu. Using the on-site jangdokdae (traditional earthenware crocks), the course will cover the principles of fermentation, the aging process, and methods of storage and use. A total of 30 citizens whose resident registration is in Busan will be recruited.
Applications can be submitted through the Busan City Integrated Reservation System from 10:00 a.m. on February 19 to 10:00 a.m. on February 23, 2026. If applications exceed capacity, participants will be selected by lottery. Applicants must be able to attend all three sessions.
After the program ends, the Agricultural Technology Center plans to conduct a satisfaction survey and reflect the results in the operation of future programs.
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