Blending Traditional Korean Sauces with Modernity: A Vision for Global Recognition
Creatrip Team
a year ago
Jeong Byeong-woo, head of Manpo Nongsan, is blending traditional Korean sauces like soy sauce, doenjang (soybean paste), and gochujang (red chili paste) using modern fermentation methods, aiming to elevate them to globally recognized levels akin to popular global sauces like Sriracha. The use of 1000 traditional pots for natural fermentation and feedback from renowned chefs, including those with Michelin stars, contribute to maintaining exceptional quality and flavor consistency. Jeong emphasizes collaboration and ongoing innovation to popularize these traditional sauces worldwide, imagining a future where being asked about how to use doenjang or gochujang is no longer stressful, and instead, it becomes widely loved and convenient like international favorites such as Tabasco.
