Fig. 4
From: The history and science of Chongkukjang, a Korean fermented soybean product
In China many documents showed that there is a similar product to Chongkukjang after imported from foreign countries. a Chinese record, Kupchwipyun (Jijiupian, 急就篇, 40 BC) [25] from the Han dynasty, shows that yeomsi (鹽豉) which is similar to Chongkukjang appears. b In Bakmulji (Bowuji, 博物誌), a compendium written by Zhang Hua (張華, 232–300 AD) during the Jin dynasty, a method for making si (豉) in foreign countries was described, claiming that the recipe was passed down from barbarians by Kang Baik (康伯). c Yonkamlyuham (Yuanjian Leihan, 淵鑒類函), written by Zhang Ying (張英, 1637–1708), repeats the content about si found in Bakmulji, claiming that si is good for the body and originates from Shandong Province