SEOUL, Apr. 2 (Korea Bizwire) – South Korea is vying for UNESCO recognition of the traditional knowledge, skills and cultural practices associated with the production of hanji, the nation’s iconic handmade paper crafted from the inner bark of the mulberry tree.
The Cultural Heritage Administration announced on Saturday that it has submitted an application to UNESCO headquarters for inscribing “Traditional knowledge and skills associated with the production of Hanji and related cultural practices in the Republic of Korea” on the list of Intangible Cultural Heritage of Humanity.
According to the administration’s National Cultural Heritage Portal, the multi-step hanji-making process involves steaming, beating, spreading and drying the mulberry fiber over 99 meticulous steps, with the final touch being the 100th, giving rise to the old Korean term “baekji” (hundred sheets).
Renowned for its superior quality and luster, prized even in ancient China, producing hanji requires highly skilled artisans with years of experience. Those recognized as “hanji-jang” (hanji craftsmen) currently hold the status of National Intangible Cultural Heritage, to be renamed National Intangible Heritage from May.
“From harvesting mulberry bark to manufacturing, hanji embodies the artisans’ expertise, village communities’ collaborative spirit, vividly illustrating Korea’s communal culture,” the Cultural Heritage Administration stated in describing the heritage’s significance.
The application has initiated a process of screening and evaluation by UNESCO’s committees. The final decision on inscription will be made at the Intergovernmental Committee meeting in December 2026.
South Korea currently holds 22 inscriptions on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity, from the Ritual Ceremonies and Music of the Jongmyo Shrine (inscribed 2001) to the Korean Talchum (2022). Due to the large number, the country can only propose one candidate biennially.
This year’s committee will determine whether to inscribe “Knowledge, beliefs, and practices related to jang-making in the Republic of Korea,” highlighting Korea’s fermented soybean paste tradition.
Lina Jang (linajang@koreabizwire.com)