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KMID : 0665420200350010001
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Korean Journal of Food Culture
2020 Volume.35 No. 1 p.1 ~ p.13
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A Literature Study on the Jang (Fermented Soybean Sauce) in the First Half of the Joseon Dynasty
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Han Bok-Ryo
Kim Gwi-Young
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Abstract
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This study categorized and made considerations of the fermented soybean pastes into Meju, Chungjang, Si, mixed Jang,and other Jang in accordance with the manufacturing methods described in the fermented soybean paste section ofSangayorok (1450’s), Suunjapbang (1540’s) and Gyemiseo (1554). These are ancient cook books written in Chinesecharacters during the first half of the Joseon Dynasty. The content on the fermented soybean pastes recorded in these booksincluded 24 items in Sangayorok, 11 items in Suunjapbang, and 14 items in Gyemiseo. In conclusion, the most importantfermented soybean pastes during the first half of the Joseon Dynasty were those used to produce soy sauce-like seasoningfor the purpose of a-chieving a salty taste with Meju made of soybeans as the main ingredient. The manufacturingtechniques for such traditional fermented soybean pastes have been passed down through history to the present era.
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KEYWORD
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Jang (fermented soybean sauce), sangayorok, suunjapbang, gyemiseo
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