Anchor] These days, the so-called 'Swiss' menu, which combines spicy and sweet flavors in the United States, is captivating ...

Anchor] These days, the so-called 'Swish' menu, which combines spicy and sweet flavors in the United States, is captivating ...

"Jang" master Gi Soon-do (3rd from L) helps a group of Japanese tourists make "meju," crafted from boiled soybeans for the ...

Add gochujang and tomato paste, and cook over medium, stirring constantly, until darkened in color, about 2 minutes. Add ...

Employees at a farm in Anseong, Gyeonggi Province, clean dust off jars that accumulated during the winter at a traditional ...

The jang-making culture, if inscribed, would be South Korea’s 23rd entry on the UNESCO list, which already includes ancestral ...

"Jang" is a traditional Korean fermented soybean-based condiment foundational to many Korean dishes. It includes several ...

Cleanly wiped traditional earthenware pots, also called 'jangdok,' were neatly lined up across the wide-open backyard of Kim ...

As the new trend of spicy-sweet -- "swicy" -- flavors has been gaining ground in the US restaurant scene, Korean gochujang (red chile pepper paste) is gaining popularity. According to a Tuesday ...

Korea's tradition of making fermented sauces using soybeans is likely to be added to UNESCO's list of intangible cultural ...

Jang-making, the latest entry from Korea to be included on the UNESCO list of intangible cultural heritage, is believed to ...

their workstations dotted with Korean staples like doenjang (soybean paste), gochujang (red pepper paste), red pepper powder, ...