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KMID : 0665420150300030249
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Korean Journal of Food Culture
2015 Volume.30 No. 3 p.249 ~ p.266
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Study of Jang through Culinary Books of Qing Dynasty
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Shin Kye-Sook
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Abstract
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The sauce and paste, which is collectively called as ¡®jang¡¯ in Korean is the staple seasoning of Korean cuisine. Although
China shares some aspects of the Jang (íý), the exact types and forms are different. In this study, we explore the current
Korean jang through the six culinary books-¡¸Seongwonlog (á¥ê®Öâ)¡¹,¡¸Yangsolog (å×á³Öâ)¡¹,¡¸Jojeongjip (ðàð£ó¢),
¡¸Susiggeeumsigbo (âËãÓËÜëæãÝÜÏ)¡¹,¡¸Junggwerok (ñéÏúÖâ)¡¹, and¡¸Sosigseolyag (áÈãÝàãÕÔ)¡¹ from the Qing Dynasty
of China. The Jang of Qing Dynasty are further classified into the Chumjang (ôÖíý), Dusi (ÔçÔçò¨), Chungjang (ôèíý), and
jangyou (íýêú). To make these four types, the huangzi (üÜí) has to be first made from the flour or beans, after which salt
is added and sun-dried. Chumjang is the type of Chunjang used to make Zhajiangmian and is widely used in the Northern
part of China. Like Chumjang, Dusi is made from flour and beans. Salt as well as various spices like Star anise, Chinese
pepper and sesame are added. This type of paste is widely used in the Southern part of China. Chungjang is made when
salt and water are added and sun-dried, after which it is filtered through an apparatus called Jangyou. The final product is
sauce similar to today¡¯s soybean sauce.
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KEYWORD
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Qing Dynasty (ôèÓÛ), Chumjang (ôÖíý), Dusi (ÔçÔçò¨), Chungjang (ôèíý), jangyou (íýêú)
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