The Korean Cultural Centre Australia presents a special program introducing Korea’s traditional culture of making Jang (장, fermented sauces), which is inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.

Participants will learn about various Korean fermented foods and the culture of Jang, including Gochujang (고추장, red chili paste), Doenjang (된장, soybean paste), and Ganjang (간장, soy sauce). They will also have the opportunity to enjoy cooking demonstrations, tastings, and hands-on practice using these traditional sauces.

DATE & TIME:

• ●Session 1: Wednesday, 6 May 2026, 11:00 am – 1:30 pm

• ●Session 2: Wednesday, 6 May 2026, 6:00 pm – 8:30 pm
  ※ The same program will be offered in each session.

VENUE: Korean Cultural Centre Australia (Ground Floor, 255 Elizabeth St, Sydney)

PROGRAM DETAILS:

• ●Theory: Introduction to Korean Jang – types, characteristics, and traditional fermentation techniques

• ●Tasting: Explore the three fundamental Korean Jang and their derived sauces and dishes (non-vegan)

• ●Cooking: Hands-on practice – Samsaek Namul (Three-coloured seasoned vegetables)

REGISTRATION: To join the program, please click HERE to apply.

APPLICATION INFORMATION:

• ●Free event, adults only (18+). Advance booking is required. Only one session may be booked per participant (booking for both sessions is not permitted).

• ●Application deadline: 23:59 (AEST) on Tuesday, 28 April 2026.

• ●Only selected participants will be notified via email on Friday, 1 May 2026. If you are unable to attend after being selected, please inform us at food@koreanculture.org.au at least 48 hours before the event so that your spot can be offered to someone on the waiting list. Failure to notify may affect your eligibility for future programs.

• ●By participating in this event, you consent to being photographed or filmed for promotional purposes. Please register only if you agree.

• ●Information about the tasting will be provided on-site, and participants are responsible for checking it and managing any food allergies accordingly.

ENQUIRIES: food@koreanculture.org.au

This program is co-hosted by the Korean Cultural Centre Australia and the Korean Food Promotion Institute, and supported by the Korean Ministry of Culture, Sports and Tourism and the Korean Foundation for International Cultural Exchange (KOFICE) as part of the "Touring K-Arts" project