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[Herald Economy = Reporter Kim Seon-guk] Three overseas Michelin three-star chefs visited Seoul to get hands-on with traditional jang and discover the charms of K-fermented foods.
The Ministry of Agriculture, Food and Rural Affairs said on the 1st that the chefs, who were in town for the Seoul Food Festival, took part in a traditional jang workshop at the Food Masters Experience and Promotion Center in Jongno-gu on the 30th of last month.
The event brought together three Michelin three-star chefs: France’s Christian Le Squer and Frédéric Anton, and Austria’s Martin Offner.
The session was led by Gi Sun-do, designated Korea Food Master No. 35. The chefs tried their hand at making traditional jang and sampled dishes made with Master Gi’s sauces.
Chef Frédéric Anton praised Korean cuisine as “vegetable-based and made healthier through fermentation,” adding that the master’s jang is “an excellent ingredient that brings depth and flavor to dishes.”
Since 2016, the ministry and the Korea Food Masters Association have run the Food Masters Experience and Promotion Center to promote traditional foods and Korea’s food culture.
The center sells products made by certified food masters and offers hands-on workshops where participants can learn traditional techniques. About 7,000 people join these experiences each year; last year, food masters led 53 sessions while professional instructors ran 204.
The ministry is also working to globalize traditional jang, building on the 2024 inscription of “jang-making culture” on UNESCO’s Intangible Cultural Heritage list.
Jung Kyung-seok, director of food industry policy at the ministry, said, “With our jang-making culture listed by UNESCO, the excellence of traditional jang has become known worldwide. We will support continued development of traditional foods and food culture.”
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