By Diplomacy Journal Lee Kap-soo

The following article was contributed by traditional food master Won Mi-kyoung, former professor of Gyeongju University, through the Embassy of Ghana in Seoul. --Ed.

Korean traditional fermented foods are more than just culinary staples; they are an exquisite art form crafted by nature and time, encapsulating Korea’s rich history and cultural heritage. One of the foremost figures dedicated to preserving, modernizing, and globalizing this invaluable tradition is Professor Won Mi-kyoung.

The Value and Significance of Tradition
As the old adage goes, "The taste of ‘Jang’(Traditional Korean Fermented Sauce) determines the taste of a household’s food. Doenjang, a Traditional Korean Fermented Soybean Paste and Ganjang, a Traditional Korean Fermented Soy Sauce have long stood at the heart of Korean cuisine, bearing testimony to the country’s deep-rooted fermentation culture. Historical records suggest that Meju, a traditional Korean fermented soybean Block, Used for Making Doenjang and Ganjang" were deemed valuable enough to serve as tribute during the reign of King Sinmun of Silla, while the Goguryeo people were known for their advanced fermentation techniques.

Beyond their culinary significance, these fermented condiments offer substantial health benefits, including anti-cancer properties. Even today, they remain essential indicators of a household’s culinary prowess, reflecting a deep appreciation for time-honored flavors.

Continuing Tradition in Gyeongju’s Gyochon Hanok ( a Traditional Korean House) Village
In a bid to sustain and globalize the legacy of Korean traditional food, Professor Won Mi-kyoung established the Mikyoung Traditional Food Culture Research Institute in Gyochon Hanok Village, Gyeongju. This institute serves as a multi-functional cultural space where visitors and locals alike can experience, learn about, and share the depth of Korea’s fermentation culture.

"Jang, a traditional Korean fermented sauces and Jangajji, a traditional Korean fermented pickle are not mere foods; they are gifts shaped by nature and time," she explains. "Through this space, I hope to share their value with as many people as possible."

The research institute offers hands-on fermentation workshops, where participants can engage in the entire process of making ‘Doenjang’, a traditional Korean fermented soybean paste and ‘Ganjang’, a traditional Korean fermented soy sauce , from fermenting ‘Meju’ to aging the sauces. A particularly unique experience is the opportunity to own a personal ‘Jangdok ‘(Korean Fermentation jar) and take home naturally matured ‘Doenjang’ and ‘Ganjang’, bringing a touch of authentic Korean fermentation into their daily lives.

By adapting traditional fermentation techniques to suit contemporary palates and health-conscious consumers, Professor Won ensures that these foods remain relevant. Her efforts have also contributed significantly to the local economy through the development of regionally sourced fermented products, such as Chal-bori Gochujang (traditional Korean Fermented Chili Paste Made with Glutinous Barley), Chal – bori Makjang (traditional Korean Fermented Soybean Paste Made with Glutinous Barley), Dolmiyeok-Gwi Jangajji (traditional Korean Fermented pickled seaweed holdfast in Gochujang), Geonmul-Gajami Jangajji (traditional Korean Fermented Pickled Dried Flounder in Gochujang). Visitors can partake in interactive sessions to create their own fermented foods, gaining a firsthand appreciation of Korea’s time-honored culinary heritage.

Showcasing Korean Fermentation on the Global Stage
Professor Won Mi-kyoung’s expertise in Korean traditional foods has shone brightly on the international stage. In 2016, she curated a royal cuisine banquet at the Bruckner Composer Commemoration Event in Linz, Austria, where 220 distinguished guests, including the Austrian President, experienced the sophistication of Korean cuisine. Her presentation of traditional flavors received standing ovations and accolades from diplomatic circles.

Her global outreach extends further, with notable events including the LA Buyer Consultation Meeting in the U.S., a Bibimbap, a signature Korean Rice Dish with vegetables and Gochujang, Experience Event in Singapore, and Gochujang Workshops with foreign students at Pusan National University. Her signature product, Yak Gochujang (medicinal red pepper paste), embodies the harmony of tradition and modernity. Infused with shiitake mushroom chips, jujube concentrate, and jujube powder, this reinterpretation of traditional gochujang has gained traction overseas, particularly in Thailand and Vietnam, further advancing the globalization of Korean cuisine.

"Yak Gochujang is not just a condiment; it is an artistic expression of Korea’s nature and time-honored traditions. I hope that through this, people around the world will come to understand and love Korean culture," she states.

Bridging Cultures Through Culinary Exchange
Beyond promoting Korean traditional foods internationally, Professor Won is deeply committed to providing hands-on experiences for diplomats and international students residing in Korea. "They are not just guests; they are bridges that connect Korea to the world. By introducing them to our traditional foods, I hope to deepen their understanding of Korean culture and inspire them to share it globally."

To this end, she has continuously expanded specialized programs that allow foreign visitors to immerse themselves in Korea’s fermentation traditions. Under her guidance, these initiatives foster cultural appreciation while strengthening Korea’s culinary diplomacy.

Through her meticulous craft, unwavering dedication, and deep reverence for tradition, Professor Won Mi-kyoung has elevated Korean fermented foods beyond mere sustenance. Her work embodies the essence of Korea’s culinary artistry, serving as a conduit for cultural exchange and appreciation. As she tirelessly advances the globalization of traditional fermentation, she is not only sustaining a millennia-old legacy but also carving out a new frontier for Korean gastronomy on the world stage.

"Jang and jangajji are not merely foods; they are art, shaped by nature, people, and time. Through them, we can share our culture with the world."

Professor Won’s commitment continues to enhance global recognition of the intrinsic value of Korea’s food heritage, transcending the popularity of K-Food to showcase the profound meaning and enduring legacy of traditional Korean fermentation.