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“Time Ferments in the Jangdokdae”: Busan Agricultural Experience Class to Operate “Making Traditional Jang, Carrying on the Taste of Busan”

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Busan Metropolitan City Agricultural Technology Center (hereinafter referred to as “the Center”) announced that it will operate the Busan Agricultural Experience Class “Making Traditional Jang, Carrying on the Taste of Busan,” a hands-on program allowing Busan citizens to directly experience traditional jang.

This program was designed in response to rapid changes in dietary culture and the decline of home-based jang-making traditions, which have reduced opportunities to understand and practice traditional fermented foods. It enables citizens to experience the entire process of traditional jang-making firsthand. Rather than a simple cooking class, it is structured as a sequential series program that emphasizes understanding the meaning of fermentation and aging.

The program will be conducted in three sessions from February to May, sequentially covering the full process of traditional doenjang: ▲Making doenjang in February ▲Separating soy sauce in April ▲Harvesting doenjang in May. Each session is not a standalone activity but part of a continuous series forming a single comprehensive course.

In particular, through on-site, practice-oriented instruction utilizing traditional jangdokdae (earthenware fermentation jars), participants will naturally come to understand the principles behind traditional jang production and the importance of the fermentation environment, while also learning about the wisdom and lifestyle embedded in Korean food culture.

The program will be held at “Tteure Jang,” a traditional jang experience space located in Buk-gu, Busan, equipped with actual jangdokdae and a traditional jang-making environment. The program is open to 30 citizens who are registered residents of Busan.

This program is structured to allow participants to experience the entire process of traditional doenjang completion not as fragmented activities, but as a step-by-step journey through the passage of time and the meaning of fermentation involved in traditional jang production.

In the February “Making Doenjang” session, participants will practice the entire traditional process, including preparing meju and adjusting saltwater concentration, while learning the basic principles of fermentation and important considerations in jang-making.

In the April “Separating Soy Sauce” session, participants will experience the process of separating soy sauce and doenjang from matured jars and gain an understanding of the flavor, color, and aging management of soy sauce.

In the May “Harvesting Doenjang” session, participants will organize and complete the matured doenjang, exploring the factors that determine its texture and aroma, as well as methods for storage and use at home.

The schedule is as follows:

Session 1
February 26 (Thu), 10:00–12:00
30 participants
Making doenjang

Session 2
April 24 (Fri), 10:00–12:00
30 participants
Separating soy sauce

Session 3
May 12 (Tue), 10:00–12:00
30 participants
Harvesting doenjang (approximately 2 kg of doenjang and 2 L of soy sauce)

The schedule may change depending on circumstances at the training venue.

Applications will be accepted from 10:00 on February 19 to 10:00 on February 23 through the Busan Metropolitan City Integrated Reservation System at https://reserve.busan.go.kr/lctre. If the number of applicants exceeds capacity, participants will be selected through a fair lottery system.

As this program is a continuous course covering the full fermentation process of traditional doenjang from beginning to end, applications are open only to those who can attend all sessions. For inquiries, contact the Human Resource Development Team of the Busan Metropolitan City Agricultural Technology Center at 051-970-3762.

After the program concludes, a satisfaction survey will be conducted to analyze changes in participants’ perceptions of traditional jang and fermented foods, as well as the program’s effectiveness. The results will be reflected in future operations of the Busan Agricultural Experience Class.

Yu Mi-bok, Director of the Busan Metropolitan City Agricultural Technology Center, stated, “This traditional jang experience class is a program where participants can directly feel the value of fermentation created over time, beginning with the jangdokdae,” adding, “We will continue to expand practical, lifestyle-oriented agricultural education programs that enable Busan citizens to experience and practice agriculture and food culture in their daily lives.”