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Doenjang
''Doenjang'' * (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fermentations in Korea seem to have begun prior to the era of the Three Kingdoms. The ''Records of the Three Kingdoms'', a Chinese historical text written and published in the third century AD, mentions that "Goguryeo people are good at brewing fermented soybeans" in the section named ''Dongyi'' (Eastern foreigners), in the ''Book of Wei''. Jangdoks used for doenjang production are found in the mural paintings of Anak Tomb No.3 from the 4th century Goguryeo. In ''Samguk Sagi'', a historical record of the Three Kingdoms era, it is written that ''doenjang'' and ''ganjang'' along with ''meju'' and ''jeotgal'' were prepared for the wedding ceremony of the King Sinmun in February 683. ''Sikhwaji'', a section from ''Goryeosa'' (History of Gory ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup Soy Sauce
''Guk-ganjang'' ( ko, 국간장) or soup soy sauce is a type of Korean soy sauce (''ganjang'') made entirely of fermented soybeans ('' meju'') and brine. It is also a byproduct of ''doenjang'' production. Both lighter in colour and saltier than other Korean ''ganjang'' varieties, soup soy sauce is used mainly in ''guk'' (soup) and ''namul'' (a seasoned vegetable dish) in modern Korean cuisine. Names Soup soy sauce is referred to by many different names. In the English-speaking world, it is most commonly known as "soup soy sauce", which is a direct translation of ''guk-ganjang'' (). The name "soup soy sauce" is used because it is used mainly for soup (''guk'') in modern Korean cuisine. Also, it is the name used by many popular soy sauce brands such as Sempio, Daesang's Chung Jung One, and CJ Cheil Jedang's Beksul. Other names for the sauce include: * ''Hansik ganjang'' () – "Korean-style soy sauce" is a name used by the Korean Ministry of Food and Drug Safety. * ''Jaerae ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meju (fermented Soybean)
''Meju'' () is a brick of dried fermented soybeans. While not consumed on its own, it serves as the basis of several Korean condiments, such as ''doenjang'' (soybean paste), ''ganjang'' (soy sauce), and gochujang (chili paste). ''Meju'' is produced by pounding, kneading, and shaping cooked soybeans, and undergoes fermentation with ''Aspergillus oryzae'' and/or ''Bacillus subtilis''. Etymology The word ''meju'' () is derived from Middle Korean ''myejo'' (), which is itself derived from ''myeoju'' (), as recorded in the 1527 book, '' Collection of Characters for Training the Unenlightened''. Earlier forms transcribed using hanja (Chinese characters) include ''miljeo'' (; ) as recorded in '' Things on Korea'', a 12th-century book on Korea written by a Song scholar. History The custom of fermenting soybeans is assumed to have begun prior to the era of the Three Kingdoms (57 BCE to 668 CE). The ''Records of the Three Kingdoms'', a Chinese historical text written and published i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meju
''Meju'' () is a brick of dried fermented soybeans. While not consumed on its own, it serves as the basis of several Korean condiments, such as ''doenjang'' (soybean paste), '' ganjang'' (soy sauce), and gochujang (chili paste). ''Meju'' is produced by pounding, kneading, and shaping cooked soybeans, and undergoes fermentation with ''Aspergillus oryzae'' and/or ''Bacillus subtilis''. Etymology The word ''meju'' () is derived from Middle Korean ''myejo'' (), which is itself derived from ''myeoju'' (), as recorded in the 1527 book, '' Collection of Characters for Training the Unenlightened''. Earlier forms transcribed using hanja (Chinese characters) include ''miljeo'' (; ) as recorded in '' Things on Korea'', a 12th-century book on Korea written by a Song scholar. History The custom of fermenting soybeans is assumed to have begun prior to the era of the Three Kingdoms (57 BCE to 668 CE). The ''Records of the Three Kingdoms'', a Chinese historical text written and published ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption). Etymology The word "soy" originated as a corruption of the Can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Bean Paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such as broad beans, may also be used. The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in ''chunjang'') or aged (as in ''tauco'') before being ground. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic of Korea) comprising its southern half. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. The peninsula is bordered by China to the northwest and Russia to the northeast. It is separated from Japan to the east by the Korea Strait and the Sea of Japan (East Sea). During the first half of the 1st millennium, Korea was divided between three states, Goguryeo, Baekje, and Silla, together known as the Three Kingdoms of Korea. In the second half of the 1st millennium, Silla defeated and conquered Baekje and Goguryeo, leading to the " Unified Silla" period. Meanwhile, Balhae formed in the north, superseding former Goguryeo. Unified Silla eventually collapsed into three separate states due to civ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onggi
''Onggi'' () is Korean earthenware extensively used as tableware and storage containers in Korea. It includes both unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown glaze fired at over 1100 °C.The origin of onggi dates to around 4000 to 5000 BCE. The types of earthenware include patternless, ''mumun'', and a red and black variety. The patternless earthenware is made with lumps of clay and fine sand. The predecessor of Goryeo celadon and Joseon white porcelain, the black/red earthenware excludes any sand in its creation process. The earthenware's color is determined by both the iron content of the clay and the method used to fire it. The modern onggi shape dates back from the Joseon era. Many records about onggi are found in ''Sejong Sillok Jiriji'' (, "King Sejong's Treatise on Geography"), which includes further details about Korean pottery: "There are three kilns that make the yellow onggi in Chogye-gun and Jinju-mok, Gyeongsang Province". H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Bean Paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such as broad beans, may also be used. The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in ''chunjang'') or aged (as in ''tauco'') before being ground. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption). Etymology The word "soy" originated as a corruption of the Can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyuhap Chongseo
''Gyuhap chongseo'' (roughly translated as "Women's Encyclopedia") is a compendium of advice for women, written by Yi Bingheogak in 1809 during the Korean Joseon Dynasty. Composition * ''Jusaui'' () : making ''jang'' (condiments), alcoholic beverages, ''bap'' (rice dish), ''tteok'' (rice cake), ''yugwa'' (fried puffed rice snack), ''banchan'' (small dishes) and among others. * ''Bongimchik'' () : making clothing, a process of dyeing, weaving, embroidery, sericulture, soldering dishware, lightening. * ''Sangarak'' () : farming, gardening, raising livestock * ''Cheongnanggyeol'' () : taegyo, methods of childrearing, knowledge of first aid and medicine to be avoided * ''Sulsuryak'' () : knowledge of choosing a house, talismans, folkloric ways to drive away evil spirits. See also *''Siui jeonseo'' *'' Sallim gyeongje'' *''Sarye pyeollam ''Sarye pyeollam'' is a kind of practical guide written by Korean scholar Yi Jae (李縡 1680–1746) of the Joseon Dynasty, which that records ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeungbo Sallim Gyeongje
''Jeungbo sallim gyeongje'' is a Korean book on agriculture compiled by Yu Jung-rim (柳重臨) as revised and enlarged from the ''Sallim gyeongje'' written by Hong Man-seon (洪萬選 1643∼1715). Yu Jung-rim was a physician during the reign of King Yeongjo (1724–76) of the Joseon Dynasty and completed writing the manuscript book in 1766. It consists of 16 volumes in 12 books. The title is loosely translated into "Revised Farm Management". See also *'' Siui jeonseo'' *''Jibong yuseol ''Jibong yuseol'' ("Topical Discourses of Jibong") is a Korean encyclopedia written by Yi Su-gwang. It was published in 1614 during the reign of King Gwanghaegun. The author was a silhak scholar and a military officer of the mid-Joseon period o ...'' *'' Sarye pyeollam'' References Korean non-fiction books Agriculture books {{agriculture-book-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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