Mom's Gochujang Recipe - Now I Can Make It Myself

A "Mom's Gochujang Making Public Lecture" was held on the 6th at the auditorium of the Hwaseong City Agricultural Technology Center (Director Kim Jin-il), with approximately 100 housewives in attendance.

During the lecture, Professor Shin Mi-kyung from Woosong University shared the excellence of traditional Korean gochujang and secrets of making fermented condiments. She presented precise, quantified manufacturing methods for sticky rice, barley, and wheat gochujang based on one year's consumption for household use, and emphasized management techniques for storing gochujang on apartment balconies. The lecture received enthusiastic response from the participating housewives.

Additionally, a traditional food exhibition showcasing products produced at the Traditional Food Heritage Project businesses supported by the Hwaseong City Agricultural Technology Center—including cheonggukjang, jojeong, pear gochujang, and doenjang—drew the attention of participants. The center aims to preserve and promote the most authentically Korean and safe traditional foods.

The Hwaseong City Agricultural Technology Center stated that it will continue to expand agricultural product processing education and events annually so that all citizens can maintain healthy home dining tables, and plans to organize direct fermented condiment-making experience events in collaboration with Traditional Food Heritage Project businesses.