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Fig. 5 | Journal of Ethnic Foods

Fig. 5

From: The history and science of Chongkukjang, a Korean fermented soybean product

Fig. 5

Many non-scientific scholars, like as Lee Seong-woo, claims that first book where Chongkukjang is written as Jeonsijang (煎豉醬) is in Jungbosalimkyongje(增補山林經濟), but there are a number of documents produced before Junbosallimkyongje in which Jeonsijang (煎豉醬) and Jeonkukjang (戰國醬) are mentioned. a Hujaesonsaengbyuljip (厚齋先生別集) by Kim Gan (金榦, 1646–1732) showed Jeonkukjang (戰國醬). b Chisaengyoram (治生要覽) written by Gang Wa (强窩) in 1691 also showed Jeonkukjang (戰國醬). Both jeongukjang and chyeonggukjang also feature in Bakhaetongko (博海通攷) (see Fig. 3b)

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