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

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

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

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

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

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

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

Start your morning off with a blast of flavor and nutrition with this easy, one-pot recipe for charred kale and eggs in a gochujang-based sauce.

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

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

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

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