Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Study of Jang through Culinary Books of Qing Dynasty

중국 청대 조리서를 통해본 장류 고찰

  • Shin, Kye-sook (Department of Traditional Korean Cuisine, Baewha Women's University)
  • 신계숙 (배화여자대학교 전통조리과)
  • Received : 2014.07.15
  • Accepted : 2015.05.15
  • Published : 2015.06.30
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Abstract

The sauce and paste, which is collectively called as 'jang' in Korean is the staple seasoning of Korean cuisine. Although China shares some aspects of the Jang (醬), the exact types and forms are different. In this study, we explore the current Korean jang through the six culinary books- "Seongwonlog (醒園錄)", "Yangsolog (養小錄)", "Jojeongjip (調鼎集)", "Susiggeeumsigbo (隨息居飮食譜)", "Junggwerok (中饋錄)", and "Sosigseolyag (素食說略)" from the Qing Dynasty of China. The Jang of Qing Dynasty are further classified into the Chumjang (甛醬), Dusi (豆豆支), Chungjang (淸醬), and jangyou (醬油). To make these four types, the huangzi (黃子) has to be first made from the flour or beans, after which salt is added and sun-dried. Chumjang is the type of Chunjang used to make Zhajiangmian and is widely used in the Northern part of China. Like Chumjang, Dusi is made from flour and beans. Salt as well as various spices like Star anise, Chinese pepper and sesame are added. This type of paste is widely used in the Southern part of China. Chungjang is made when salt and water are added and sun-dried, after which it is filtered through an apparatus called Jangyou. The final product is sauce similar to today's soybean sauce.

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References

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