Shilla University Students Win 26 Awards at 2026 Korean Fermented Soybean Competition

[Busan, BetaNews — Reporter Lee Jae-seung] Students from Silla University’s Department of Culinary Arts racked up 26 awards at the 2026 Korea Jang Fermentation Competition, dominating the applied fermented-food development category.

The Korea Jang Fermentation Association organized the nationwide event to preserve and advance Korea’s jang fermentation traditions and to spotlight creative Hallyu cuisine rooted in traditional ingredients.

Set on the lawn of the National Assembly building, the contest covered a wide range of categories: traditional jang like doenjang, gochujang, and soy sauce; seafood jang and jeotgal (salted seafood); traditional liquors; baking and pastry; kimchi and pickles; and the development of innovative jang-based sauces.

To prepare, the department ran hands-on extracurricular programs to deepen students’ knowledge and practical skills in fermented foods. Working in teams, students developed inventive menus inspired by the flavors and techniques of jang, vinegar, and makgeolli, and polished their exhibition dishes through collaborative practice. The university supported their efforts with funding for ingredients, production assistance, and competition logistics.

Drawing on their curriculum, the students reimagined traditional fermented foods for a modern palate and impressed the judges. They proved their mastery by bringing home 26 awards, including the Minister of Unification Award; the Minister of Agriculture, Food and Rural Affairs Award; awards from National Assembly members; the Seoul Mayor’s Award; the Chair of the Agriculture, Fisheries and Food Committee Award; the Korea Agro-Fisheries & Food Trade Corporation Award; and the Korean Food Promotion Institute Award.