October 25, 2025 | JookJangYeon

HOST: Michael Jung | JookJangYeon Our second visit to Korea, Last year we took a magical journey to JookJangYeon in the Taebaek Mountains of Kyungsang Province (about two hours by train from Seoul). Our table was set among hundreds of tall fermentation crocks called jangdokdae. Jang is a seasoning made with fermented soybeans that Koreans use instead of salt, and there are many different types – doenjang, gochujang, kanjang, cheongkukjang. As important as terroir in winemaking, the natural environment is an essential factor in making jang. During the three-year fermentation and aging process, the jangs are exposed to climate and nature, and just like a fine wine, the taste differs depending on the vintage. We are very excited to return to  Korea, site of one of our most memorable meals, and hope you’ll join us for this adventure!