• The Journal of the Korea Contents Association
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• v.18 no.7
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• pp.647-655
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• 2018

Someone said Chongkukjang(淸麴醬) might be a Jang(醬) that made it possible to eat quickly at the time of war, and it is called Jonkukjang(戰國醬), or it might have been learned from the Qing Dynasty, and it was also called Chongkukjang(淸國醬) or Jonsijang(煎?醬). It is not true. Even more they say the first appearance of Chongkukjang in the Korean ancient documents is in "Jeungbosallimgyeongje(增補山林經濟)" of the 1700s. Other argument is that Chongkukjang is also known as the Three Kingdoms since it was in the records of 'Shi(?)' which means Meju and chongkukjang written in "The Chronicles of the Three States(三國史記)". It is not clear whether Chongkukjang was introduced from the Qing Dynasty (1600s) or from the Three kingdom period. In this article, the history of Chongkukjang was studied through the records of ancient documents. There was a Chongkukjang(?) in Goguryeo and Silla era. Chongkukjang was called as Jyonkuk(젼국), Chyonkuk(쳔국), Chyongkuk(?국), and it was written as '?' as the Chinese character. Chongkukjang began to be perceived as Jang such as Doenjang and Gochujang at some time, and it was used as Jonsijang, Jonkukjang, but now it was unified as Chongkukjang(淸國醬). The meaning of '?' also means Chongkukjang until the 1500s, and after 1600, it happened to be it's meaning is changed to Meju and Doenjang. There is no evidence that Chongkukjang has history of war or food related to the Qing Dynasty. Chongkukjang has more than 2200 years of history, but since it was there before it recorded, it had a history of thousands of years earlier than this.

• 식품문화 한맛한얼
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• v.3 no.1
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• pp.36-39
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• 2010

입춘이 지나면 살림을 사는 가정부인들은 한해의 시작으로 장 담그기를 준비한다. 우리 음식의 근간이 되어 온 전통장은 우리 밥상에서 조미료의 역할과 기본 반찬으로써의 역할을 충실히 해왔다. 간장과 된자을 따로따로 담그는 일본 장과는 달리 우리의 전통장은 대부분 한 번의 수고로 얻을 수 있다.

• Monthly Korean Chicken
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• s.126
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• pp.118-120
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• 2005

• Proceedings of the Korea Contents Association Conference
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• 2018.05a
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• pp.107-108
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• 2018

청국장의 유래와 역사에 대해 구체적으로 밝혀진 바가 없다. "훈몽자회(訓蒙字會)"(1527)에 '시(?)'는 젼국, 쳔국, ?국으로 청국장을 의미했으며, '장국(醬麴)'을 며주라고 하였다. 그후 '시(?)'는 전시장(煎?醬), 전국장(戰國醬)이라고 하다가 청국장(淸麴醬)이 되었으며, 1600년대 이후 시(?)는 메주, 된장의 의미로 바뀌었다. 청국장의 유래는 청나라에서 유래된 것이 아니며, 또한 전쟁과 관련이 있는 음식도 아니다. 하룻밤새 쉽게 만들어먹는 꼭 필요한 음식으로 구황음식이었고, 2200년이 넘는 긴 역사를 가진다.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.141-146
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• 1991

This is a study about Jangs presented in the Cheminyosul. Scattered yeast and purified salts are used as ingredients of Jangs. Hwangeui, Hwangjeung and Eol are scattered yeast, and Sangmanyom, Hwayom and Inyom are purified salts. According to their main ingredient, Jang can be classified Kokjang, Yukjang and Eojang. Kokjang was made from soybean and/or wheat, Yukjang made from meat, and Eojang made from fish and crustacea. Eojang is similar to Korean fish sauce, Jeot. Three kinds of Kokjang, four kinds of Yukjang and seven kinds of Eojang are described in the Cheminyosul. Generally, Jangs were fermented and ripened for one day to one hundred days. Also, most of Jangs were made in cold season except Keonjeeojang and Janghae.