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조선시대 전반기의 두장류(豆醬類)에 관한 문헌적 고찰

A Literature Study on the Jang (Fermented Soybean Sauce) in the First Half of the Joseon Dynasty

한국식생활문화학회지 2020년 35권 1호 p.1 ~ 13
한복려 ( Han Bok-Ryo ) - 궁중음식문화재단

김귀영 ( Kim Gwi-Young ) - 궁중음식문화재단

Abstract


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.

키워드

Jang (fermented soybean sauce); sangayorok; suunjapbang; gyemiseo
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