Korea’s Bean Culture explores how beans, especially soybeans, shape food practices, knowledge systems, and everyday life in Korea. Through fermentation, education, and daily cooking, beans function not only as ingredients, but as cultural infrastructure.
This series moves between heritage and practice, connecting UNESCO-recognised traditions such as jang-making with contemporary applications in everyday life and beyond.
Articles in this series
Upcoming in this series
- The role of Korean bean culture beyond Korea, including adaptation in different regions
- Everyday cooking and fermentation practices in contemporary contexts
- Educational initiatives, institutions, and knowledge transmission
About the author
Sungsook Park is a food and nutrition specialist born in Korea and based in Heidelberg, Germany. She works at the intersection of Korean fermentation culture and everyday cooking practices, with a strong focus on beans and seasonal ingredients.