Friday, July 6, 2018

History cheonggukjang

There are various theories that mention the origin of cheonggukjang, among others since the period of Three Kingdoms of Korea (57 BC-935 AD). The Goguryeo man riding the horse as a means of transportation, carrying boiled soy hung near the saddle of the horse for food on the way.

Because soy is exposed by the warmth of the horse's body (38-40 degrees Celsius), making it fermented naturally. Cheonggukjang is also mentioned in the history of Silla with the term yeomsi.

Based on a document from the Joseon Dynasty written by a scholar named Hong Man-seo entitled Sanrimgyeongje (Book of Forestry and Economy), the initial name of the cheonggukjang is jeongukjang or soybean paste of war that can even be made in periods of war.

According Jeungbosanrim gyeongje (Book Details of Forestry and Economy), cheonggukjang made in 3 days by way of fermented soybeans that have been washed and boiled, then wrapped in rice straw. Another theory says that cheonggukjang comes from China which was introduced during the reign of King Yeongjo, in 1760. The word cheong on cheonggukjang refers to the Cheong (Qing) Dynasty.