Michelin 3-star chefs get a taste of Korea's traditional fermented pastes

Michelin three-star chefs from overseas got a firsthand taste of Korea's traditional fermented pastes, known as "jang," experiencing the appeal of Korean fermented foods.

The Ministry of Agriculture, Food and Rural Affairs said the chefs, who were visiting Korea for the Seoul Food Festival, took part in a traditional jang experience event Friday at the Food Artisan Experience and Promotion Center in Jongno-gu, Seoul.

Three Michelin three-star chefs attended: Christian Le Squer and Frédéric Anton of France, and Martin Opfner of Austria.

The session was led by Ki Sun-do, designated National Food Artisan No. 35. The chefs observed and took part in the traditional jang-making process before sampling dishes prepared with Ki's fermented pastes.

"Korean food is healthy cuisine built on vegetables and fermentation," Anton said. "The artisan's jang is an excellent ingredient that adds depth and flavor to cooking."

The Ministry of Agriculture, Food and Rural Affairs and the Korea Food Artisan Association have operated the Food Artisan Experience and Promotion Center since 2016 to promote traditional foods and food culture.

The center sells products made by designated food artisans and runs hands-on traditional food-making programs. Around 7,000 people participate each year. Last year, the center held 53 artisan-led sessions and 204 sessions led by specialist instructors.

The ministry has also been working to bring traditional jang to a global audience, following the inscription of "jang-making culture" on UNESCO's Intangible Cultural Heritage of Humanity list in 2024.

"The inscription of our jang-making culture on the UNESCO Intangible Cultural Heritage list has brought worldwide recognition to the excellence of traditional jang," said Jeong Gyeong-seok, the ministry's director general for food industry policy. "We will continue to support the sustained development of traditional food and food culture."