Join us at OHSUN for a deep dive into the traditional processes and different flavor profiles offered by Korea’s core fermented sauces and pastes. Guided by Mike Kim from JJANG!, you will learn about how to make doenjang (soybean paste), ganjang (soy sauce), and gochujang (red pepper paste), and will enjoy a tasting of 9 jangs from designated experts of Korea, plus a few very special inherited jangs.

Appetizers provided. Wine and cocktails available for purchase.