Doenjang (Soybean Paste Bricks) Making Workshop with Jeong Kwan

Saturday 07 September, from 10:00

Duration: 7 hours
Capacity: 20
Location: Khoja Kalon

In this workshop, Buddhist monk and chef Jeong Kwan will guide participants in making doenjang – Korea’s fermented soybean paste – by preparing traditional soy bricks. Once shaped, the bricks will be tied with straw ropes and suspended from three freestanding structures in the Khoja Kalon. These structures will remain on display throughout the Biennial and transformed into something delicious to eat at the closing. 

Advance Sign-up is necessary; participants need to commit to the whole day.
Please register here: rsvp@bukharabiennial.uz