VISIT JEJU

"Jeju Fermented Soybean Paste" was registered as the No. 1 Ark of Taste of slow food international organization in 2013 in recognition of the fact that it succeeds the traditional way of making paste and protects the endangered native Jeju species. The craftsman has devoted themselves to cultivating seed pods (a field for collecting seeds) to preserve the native bean called "Pureundoksaegikong" and protect the traditional food culture of the region. The "native fermented soybean paste" has less bitter taste and mild sweetness and clean taste compared to typical soybean paste. The "native fermented soybean sauce" maximizes the taste of raw materials while maintaining the mild salty taste. Master Younghee Park is a disciple of Master Jeongok Yang, the 75th master of Korean food, and has been trained to make soy sauce since 2003, and became a master of Jeju local food in 2019.