• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.249-266
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• 2015

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.

• Korean Journal of Plant Resources
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• v.19 no.2
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• pp.227-231
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• 2006

This study was conducted to determine proper varieties of cucumber at four different cultural seasons. Eight varieties of cucumber from four varietal groups were grown in two types of plastic house, 1-2W type and postless type, at four different cultural seasons, retarding culture, forcing culture, semi-forcing culture and summer culture. Number of female flowers, male flowers, aborted female flowers, leaves and fruits per plant and fresh weight of fruits per plant were observed. The results were listed as follows. Varietal group of Nakhap or Hukjinjoo and ibchubakdadakioi showed better growth and higher yield at retarding culture. Kyeusalichungjangoi, ibchubdadakioi and Gaulnakhapoi could be recommended as proper varieties at forcing culture. Varietal group of Chungjang or Nakhap showed relatively higher yield at semi-forcing culture. Naboochungjangoi and Gaulnakhapoi were recommended as proper varieties at summer culture.