Baking and cooking school

Gochujang – EN

with chef and author Ae Jin Huys

The richness of Korean cuisine begins with jang: fermented condiments made from soybeans, water, and salt, which develop deep and complex flavors over time through fermentation. This jang tradition was recognized by UNESCO as Intangible Cultural Heritage, acknowledging it as a living tradition in which knowledge and techniques are passed down through generations.

In this workshop, we explore the key ingredients of gochujang (fermented chili paste): chili powder, meju (fermented soybean powder), grains, natural sweeteners, and salt. Beyond learning a recipe, we discover the principles and cultural background behind it. We conclude with Korean specialties seasoned with gochujang.

Event as part of the special exhibition “Tiny Giants—The Power of Microorganisms”

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