The Paju Jangdan Soybean Festival is all about soybeans, a major source of protein for the Korean people. The festival is held in the Jangdan area (currently known as Paju), which has a long history as a major site of soybean production. Jangdankong soybeans have been selected as food for Korean kings as their fine quality and high nutritional value make them stand out above the soybeans from other regions. Come and sample the various foods that can be made from soybeans and learn how to make them yourself. Among these soybean products are several of Korea’s traditional fermented condiments collectively called jang, which include doenjang, ganjang, and gochujang.
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