KO.02.0001
Cheongju — Clear Korean Rice Wine (청주)
Cheongju (청주) is the clear, refined rice wine of Korean tradition — the upper clarified layer drawn …
Joseon royal court and ar
KO.02.0002
Chunggukjang — Quick-Fermented Soybean Paste (청국장)
Chunggukjang (청국장) is the rapid-fermented soybean paste of Korean cuisine: cooked whole soybeans fer…
Korean winter cuisine tra
KO.02.0003
Doenjang Aging — 1-Year, 3-Year, 10-Year (된장 숙성)
After the jang separation (the urn split that divides ganjang from doenjang), the remaining soybean …
The staged aging of doenj
KO.02.0004
Ganjang-gejang — Soy-Marinated Raw Crab (간장게장)
Ganjang-gejang (간장게장) is called 'rice thief' (밥도둑) for compelling reason: live or freshly killed raw…
Coastal Korea, particular
KO.02.0005
Gejang — Raw Soy-Marinated Crab (게장)
Gejang (게장) is raw blue swimming crab marinated in either ganjang (간장게장, soy gejang) or gochugaru-ya…
Coastal Korea; gejang app
KO.02.0006
Gochujang Fermentation — Malt vs Glutinous Rice Base (고추장 발효)
Gochujang (고추장) is the most complex of the Korean jangs: a thick, sweet-savoury-spicy fermented chil…
Gochujang records first a
KO.02.0007
Jangajji — Soy or Salt-Pickled Vegetables (장아찌)
Jangajji (장아찌) is the Korean tradition of preserving vegetables — radish, garlic, green chilli, peri…
Pan-Korean preservation t
KO.02.0008
Jang Separation — The Urn Split (장 가르기)
Jang separation (장 가르기, jang gareugi) is the annual spring ritual where an onggi urn of fermented me…
The jang separation cerem
KO.02.0009
Joseon Ganjang vs Yangjo Ganjang — Traditional vs Brewed Soy (조선간장 vs 양조간장)
Korea has two fundamentally different soy sauce traditions that serve different functions. Joseon ga…
Joseon ganjang's origin i
KO.02.0010
Kkaennip-jangajji — Pickled Perilla Leaves (깻잎장아찌)
Kkaennip-jangajji (깻잎장아찌) is the long-term pickling of fresh perilla leaves (깻잎, Perilla frutescens …
Pan-Korean household pres
KO.02.0011
Meju Brick Making and Inoculation (메주 제조)
Meju (메주) is the fundamental inoculation block from which all Korean fermented soy pastes originate …
Korea; recorded in Goryeo
KO.02.0012
Myeolchi-Jeot — Fermented Anchovy Sauce (멸치젓)
Myeolchi-jeot (멸치젓) is whole small anchovies (Engraulis japonicus) preserved in sea salt at a 1:3 ra…
Coastal Korean production
KO.02.0013
Nakji-Jeot — Fermented Octopus (낙지젓)
Nakji-jeot (낙지젓) is small octopus (Octopus minor, 낙지, the small Korean octopus — distinct from the l…
South Chungcheong coastal
KO.02.0014
Ojingeo-Jeot — Fermented Squid (오징어젓)
Ojingeo-jeot (오징어젓) is cleaned squid (primarily Todarodes pacificus, Japanese flying squid) cut into…
East coast Korea (Gangwon
KO.02.0015
Saeujeot-gui — Salted Shrimp and the Fermentation Window (새우젓 발효의 과학)
Saeujeot (새우젓) — salted fermented shrimp — is one of the most important jeotgal (젓갈) in Korean cuisi…
West and South coastal Ko
KO.02.0016
Saeujeot — Salted Fermented Shrimp (새우젓)
Saeujeot (새우젓) is tiny whole shrimp (primarily Acetes chinensis, the small white shrimp from the Yel…
The Yellow Sea coast of K