• 한국식생활문화학회지
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• 제30권3호
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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.

• 한국자원식물학회지
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• 제19권2호
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• pp.227-231
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• 2006

본 연구는 2종류의 하우스, 즉 1-2W 형 하우스와 무기둥하우스에, 시설억제재배, 촉성계배, 반측성재배 그리고 여름재배의 4 재배시기에 8개의 오이 품종을 재식하여, 재배시기에 따른 품종들의 암수꽃의 발생, 개체 당 과실수에 따른 퇴화 과실수, 그리고 수량을 조사 비교하여 각 작형에 알맞은 품종들을 추천하기 위해 수행하였다. 시설억제재배에서는 낙합계나 흑진주계 또는 입추백다다기오이가 생육 및 수량이 양호하였고, 촉성재배에서는 겨우살이청장오이, 입추백다다기오이 그리고 가을낙합오이가 추천된다. 반측성재배에서는 청장계 오이나 낙합계 오이가 비교적 양호한 수량을 보였으며 여름재배에서는 남부청장오이나 가을낙합오이가 양호하였다.