Samjinnal(the third day of the third month of the lunar calendar) is held on March 3rd, when swallows from the south of 
the river are said to return. Samjinnal is warm and sunny, so it's good to go out and hang around. Since it is the day when the number 3, which is the number of yang(陽) that means vitality, life, and creation, overlaps twice so it is the time when nature as well as humans are full of vitality in the perspective of the Eastern cosmic order. Around this time, green grass sprout and spring flowers bloom on tree branches. Samjinnal was also called Dapcheong(踏靑) jeol because it is said people walked on green grass while looking at the spring flowers. 

Article. Eom Jungwoong, Korean Food Research Team, KFPI 

Samjinnal,
a good day for flower viewing and jang-making 

After viewing the flowers, you are bound to be hungry, and jindallae(azalea) hwajoen(pan-friend flower rice cake) immediately comes to mind as the dish you eat at this time. Hwajeon made by placing pretty azalea on sticky rice dough and pan-frying it in oil is not only tasty, but also beautiful to look at, so it is literally timely food. The desire to eat delicious food and have fun in a beautiful place is not only human nature, but an act that is close to human instinct. When the weather is nice like these days, this instinct is further stimulated. 
On the other hand, a good day to hang around can also be a good day to work. In the past, people made jang(醬: sauce) on Samjinnal. As mentioned earlier, it is an auspicious day(吉日) when the number of yang overlaps twice and vitality is boosted, so it would have been suitable to make jang, which tastes good only when fermented bacteria grow well in the breathing earthenware. Making jang on this day would provide a valuable source of food for the whole year, so it must have been a relief though the makers felt tired preparing it. 

KFPI applies for the listing of “Korean Jang-Making Culture” as 
a UNESCO Intangible Cultural Heritage

KFPI has also been exerting efforts to list the “Korean Jang-Making Culture” as a UNESCO Intangible Cultural Heritage on this favorable day. This started with a research project to register Korean food culture and the jang culture on UNESCO’s Intangible Cultural Heritage between 2015-2018. Since 2019, KFPI has supported 14 programs of different institutions and organizations that have passed on the jang culture by leading a jang-making culture program support project. About 1,800 participants have experienced our jang culture so far. 
Furthermore, KFPI held the Jang Culture Forum four times, and contributed to discovering the intangible heritage value of our jang culture. Based on these results, in 2021, in collaboration with the Cultural Heritage Administration, KFPI prepared an application for registration and submitted it to UNESCO at the end of March. The listing status will be decided by the end of 2024 after a thorough review. As the coming March 3rd of the lunar calendar is an auspicious day for making jang, KFPI hopes that a good day will come when the “Korean Jang-Making Culture” is listed as a UNESCO Intangible Cultural Heritage.