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Employees make “jang” at a traditional Korean outdoor farm for “doenjang”, a fermented soybean paste, in Anseong, some 65 kilometers south of Seoul, South Korea, 05 November 2024. Earlier in the day, UNESCO said its deliberative body has categorized “knowledge, beliefs, and practices related to jang-making in the Republic of Korea” as recommended for inscription in its list of intangible cultural heritage. “Jang” is a traditional Korean fermented soybean-based condiment foundational to many Korean dishes. It includes several varieties, such as doenjang, “ganjang” (soy sauce), and “gochujang” (red pepper paste). (Photo by Yonhap/EPA/EFE)
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