Since 2015, the Ministry of Agriculture, Food, and Rural Affairs (MAFRA) and the Korean Food Promotion Institute (KFPI) have been exerting various efforts to list “Korean Traditional Jang (Sauce) Culture” independently as a UNESCO Intangible Cultural Heritage of Humanity.” 
A KFPI personnel hoped, “It will contribute to the establishment of a positive image of Korea’s national brand, and the development of the national industry by vitalizing food tourism, etc.”  

A keynote speech at the international academic forum for the “Value of Northeast Asia’s Soybean Paste (豆醬) Culture and the Listing of the Korean Traditional Sauce Culture as an UNESCO Intangible Culture Heritage of Humanity”

Folk survey report publication and forum scheduled

The Ministry of Agriculture, Food, and Rural Affairs (MAFRA) and the Korean Food Promotion Institute (KFPI) launched a TF team in 2016 to list “Korean food culture” as a representative item of the UNESCO Intangible Cultural Heritage of Humanity. Starting with this, different events were held to promote the Korean jang (醬) culture.
In 2019 and 2020, international forums and international academic forums were held to promote the value of the jang culture to the world. In 2021, a folk survey report on Korean jang culture is planned to be published and based on this development, the TF will prepare the application to list “Korean traditional sauce culture” as a UNESCO Intangible Culture Heritage of Humanity. The application will be submitted to the UNESCO Secretariat by the end of March 2022, and the final result can be verified in December 2024.

The process to list “Korean Traditional Sauce Culture” as an UNESCO Intangible Culture Heritage of Humanity

“A Support Project for the Sauce-Making Culture Program”

The Ministry of Agriculture, Food, and Rural Affairs (MAFRA) and the Korean Food Promotion Institute (KFPI) have been trying to disseminate “Korea’s traditional sauce culture,” which is selected for the listing as representative item of the UNESCO Intangible Culture Heritage of Humanity for 2022, more widely before establishing a general consensus. One of these efforts is a “support project for the sauce-making culture program.” 
This project is available to the general public. The programs include sauce-making experience, specialized training in the cultural succession of the sauce culture, and sauce-related seminars/events. 
MAFRA and KFPI are prepared to operate the support project for the sauce-making culture program. They publicly recruited organizations to participate in the project, and selected the participating organizations on March 10. 
A total of three organizations will participate in the 2021 Support Project for Sauce-Making Culture Program, and will operate four programs. See the <Figure> below.