Korean chili paste, bean paste, ginseng receive int'l recognition

By Lee Joon-seung
SEOUL, June 30 (Yonhap) -- South Korea's traditional chili paste, fermented bean
products and ginseng-derived goods have received recognition as distinct foods by
an international standard-setting commission, the government said Tuesday.
The Ministry for Food, Agriculture, Forestry and Fisheries said food standards
forwarded by South Korea on chili paste, called "gochujang" in Korean, fermented
soybean paste and ginseng products have passed all review processes set by the
Codex Alimentarius Commission (Codex).
It said members of the regional standard commission agreed to recognize the three
types of food at the general assembly held in Rome on Monday. The organization
plans to give formal recognition late this week.
Gochujang is a spicy sauce made from powdered red chili peppers, salt and
vinegar, while the ginseng root is widely used as a health food and dietary
supplement. Korean bean paste, used widely in soups and sauces, is also a
distinct part of Korea's culinary heritage.
The latest decision by Codex members follows the formal recognition of kimchi as
a distinct international dish in 2001 and is expected to help fuel exports of
these foods and promote standardization of production.
The commission, created in 1962 by the World Health Organization and the Food and
Agriculture Organization, is tasked with developing food standards. It has 172
members, with South Korea joining its ranks in 1970.
yonngong@yna.co.kr
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