The key ingredient in Korean cuisine is arguably “jang,” i.e., sauces and pastes. There is even an old saying that if the jang tastes bad, the food will taste bad, even if it is made with excellent ingredients.
The process of making jang, particularly soy sauce and soybean paste, in Korea involves cultivating and harvesting soybeans, making meju (fermented soybean blocks), making jang, aging and fermentation, and so on, and the techniques applied differ from those of China and Japan. The fact that two types of jang -- soybean paste and soy sauce – are made from meju and that ssiganjang (aged soy sauce) left over from the previous year is used to make gyeopjang for years are characteristics unique to Korean jang-making.
Watch the traditional way of making jang, which is the essence of Korean food created with patience and devotion.
Jang Making (National Intangible Cultural Heritage No. 137)
Lee Jeong-suk, who has mastered the royal culinary art of the Joseon Dynasty which is designated as National Intangible Cultural Heritage No. 38

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