Seoul Food Festival

A journey into fermentation

with Master Soon-do Ki

"Taste of Korea III: Seoul"

captures the essence of

traditional Korean fermentation.

Together with Master Soon-Do Ki, participants explore the principles

and production processes behind "Jang"

—including Ganjang (Soy sauce),

Doenjang (Soybean Paste),

and Gochujang (Red Chili Paste).

The program continues

with hands-on experiences

such as extracting Jocheong (grain syrup) and making Gochujang, followed by

a live cooking demonstration and luncheon.

With the participation of international chefs, this program offers a rare opportunity

to experience Korean "Jang" firsthand

and exchange new culinary inspirations

—bringing together the depth of tradition

and its modern evolution.

A journey into fermentation with Master Soon-do Ki

"Taste of Korea III: Seoul" captures the essence of traditional Korean fermentation.

Together with Master Soon-Do Ki, participants explore the principles and production processes

behind "Jang"—including Ganjang (Soy sauce), Doenjang (Soybean Paste), and Gochujang (Red Chili Paste).

The program continues with hands-on experiences such as extracting Jocheong (grain syrup)

and making Gochujang, followed by a live cooking demonstration and luncheon.

With the participation of international chefs, this program offers a rare opportunity to experience Korean "Jang" firsthand

and exchange new culinary inspirations—bringing together the depth of tradition and its modern evolution.

5/30 (Sat)