First held in 2006, the Sunchang Fermented Sauce Festival has become an event introducing gochujang, doenjang, ganjang, and other traditional fermented sauces along with the fermented foods made from them. Held every autumn, the festival features fermentation-culture experiences and fireworks alongside various other programs.
For a long time, this sauce was made only within kitchens, by each household's own secret method. Now, under the name of a festival, it draws visitors from well beyond the village. That Sunchang's gochujang traces back to a king's founding prayer, passed through a folk village, and has now become a festival drawing enormous crowds each year, shows how deeply this region's identity is rooted in a single fermented sauce.