Sunchang, South Korea – September 03, 2026 – Sunchang County, a region in South Korea’s Jeonbuk province recognized for traditional fermented sauces, will host the 21st Sunchang Jangryu Festival from October 15 to October 18, 2026. “Jangryu” refers to Korea’s traditional fermented condiments. The four-day event provides attendees an opportunity to observe the history, technical craftsmanship, and regional food culture behind Korea’s centuries-old fermentation tradition.
The festival focuses on traditional Korean fermented staples, including gochujang (red chili paste), doenjang (fermented soybean paste), and ganjang (soy sauce). It introduces domestic and international attendees to the regional techniques that form a foundational element of Korean cuisine. As global engagement with K-food expands, Sunchang attracts attention for its distinctive flavor profiles, fermentation science, local artisanship, and historical heritage.
Sunchang is historically associated with gochujang, the fermented red chili paste utilized widely across Korean cooking. The condiment was recorded as a notable local specialty in the Gyuhap Chongseo, an 1809 Korean household encyclopedia written by Bingheogak Yi. Sunchang gochujang was also historically presented for the royal table during the Joseon era. Over successive generations, the region developed specific fermentation practices, combining local environmental conditions with techniques handed down by artisanal makers. Today, that heritage remains central to the county’s identity as a major center of traditional fermented food culture.
One of the region’s prominent cultural destinations is the Sunchang Traditional Gochujang Folk Village, established in 1997 near Mount Amisan. The village was developed to bring gochujang artisans into a unified area, preserving the production techniques and cultural knowledge associated with Sunchang’s sauces. Visitors can view rows of traditional Korean onggi, or earthenware fermentation jars, while observing a setting where artisans produce fermented foods using generational techniques. The village provides a detailed look at an element of Korean cuisine often less visible internationally. The focus remains on the time requirements, environmental conditions, and physical craftsmanship involved in traditional fermentation. Rather than encountering gochujang exclusively as a finished ingredient, visitors explore the cultural environment and production practices from which it originates.
Sunchang County has expanded its fermentation heritage into formal scientific and industrial research fields. According to the Sunchang Research Institute of Fermentation Microbes, traditional fermented foods are studied in connection with gut microbiota and various physiological functions. Related research has appeared in the international academic journal Nutrients, contributing to broader scientific interest in microorganisms and their relationship with human health. These research activities connect the practical knowledge developed through generations of food production with contemporary scientific investigation. For Sunchang, this combination of heritage preservation and formal research constitutes an important part of efforts to develop traditional Korean fermented foods for a modern, international audience.
The 21st Sunchang Jangryu Festival takes place amid growing international recognition of Korea’s traditional jang-making culture. In 2024, “Knowledge, beliefs and practices related to jang making in the Republic of Korea” was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. Jang represents more than a collection of condiments. Traditional jang-making involves specific knowledge of ingredients, fermentation timing, seasonal weather conditions, storage, and food preparation historically passed between generations. The cultural importance of jang extends beyond the food itself, reflecting Korean traditions surrounding family structures, community labor, and the preservation of food sources. For international travelers, Sunchang provides a venue to experience that heritage in a region closely associated with traditional Korean gochujang.
The festival combines traditional cultural programs with participatory experiences for all attendees. Planned activities include large-scale programs where foreign participants can experience making gochujang themselves, providing a hands-on introduction to the raw ingredients, preparation techniques, and traditions behind the Korean condiment. The event features a recreation of the historical procession presenting Sunchang gochujang to the Joseon royal court. A variety of K-food markets will offer additional opportunities to sample regional cuisine.
The event acts as an economic driver for Jeonbuk. By connecting local artisans with consumers, it supports the regional agricultural sector. Farmers who cultivate the native chilli peppers and soybeans essential to the fermentation process benefit from the increased visibility, ensuring that the foundational agricultural practices remain viable for future generations.
As K-food reaches broader audiences globally, attention is expanding from popular dishes to the ingredients, fermentation methods, regional traditions, and craftsmanship behind them. Sunchang positions itself as a destination where visitors can explore Korean cuisine beyond the finished dish, moving from traditional fermentation jars and local agricultural products to centuries of craftsmanship and cultural knowledge.
The 21st Sunchang Jangryu Festival takes place October 15 through October 18, 2026, in Sunchang, South Korea. International visitors seeking additional information about Sunchang and its traditional food culture can visit the Korea Tourism Organization’s official VisitKorea website regarding the Sunchang Traditional Gochujang Folk Village.
Official Festival Information:
21st Sunchang Jangryu FestivalDates: October 15–18Location: Sunchang, South KoreaOfficial Festival Website: https://www.jangfestival.co.kr/
Inquiries: yjanghwa@korea.kr
About the 21st Sunchang Jangryu Festival
The Sunchang Jangryu Festival is an annual event hosted by Sunchang County in South Korea’s Jeonbuk province to showcase the region’s traditional fermented sauces, including gochujang, doenjang, and ganjang. Sunchang has been historically associated with gochujang production since at least 1809, when the condiment was recorded in the Gyuhap Chongseo, and the sauce was presented for the royal table during the Joseon era.
The 21st edition runs October 15 through October 18, 2026, and includes gochujang-making experiences for foreign participants, a recreation of the historical procession to the Joseon royal court, and K-food markets featuring regional cuisine. The festival takes place following the 2024 UNESCO inscription of Korean jang-making knowledge, beliefs, and practices on the Representative List of the Intangible Cultural Heritage of Humanity.
Media ContactCompany Name: Public Relations Office – Sunchang CountyContact Person: Yu GayeonEmail: Send EmailCity: SunchangCountry: South KoreaWebsite: www.jangfestival.co.kr
