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Soy and legumes from Korea
The Jeungbo sallim gyeongje, finished in 1766, is a Joseon farm-management book that records many kinds of jang, the Korean soybean sauces and pastes. It holds the first record of manchojang, a hot-pepper paste made with dried bean paste, sea kelp and fish, and adds red pepper to several other pastes. This is a text entry; the steps are not yet drawn from the book itself.
A short entry: the sources we found record only what is said here about Jeungbo sallim gyeongje itself. Its own sources do not record how it is made, so the steps and scenes below are those of Gochujang (fermented chili paste), the closest documented sauces and condiments ferment, shown as a guide to the method, not as a record of Jeungbo sallim gyeongje.
| soybeans | |
| dried soybean-paste bricks (meju) | |
| sea kelp | |
| fish | |
| red pepper |
Total time across the steps of Gochujang (fermented chili paste): 12 months – 2 years
What changes: Meju, the fermented soybean starter, is made ahead for the paste
Output: meju, the starter.
Microbes at work in this step
Bacillus and moulds such as Aspergillus live in the meju
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The Jeungbo sallim gyeongje, finished in 1766, is a Joseon farm-management book that records many kinds of jang, the Korean soybean sauces and pastes. It holds the first record of manchojang, a hot-pepper paste made with dried bean paste, sea kelp and fish, and adds red pepper to several other pastes. This is a text entry; the steps are not yet drawn from the book itself.
It records many jang ingredients (soybeans, flour, barley, elm, red and blue beans), dried soybean-paste bricks of varied shapes and sizes, and the first hot-pepper paste. Over time Korean jang used only soybeans, and the Chinese-style additions disappeared.
Every number is labelled with how it is known. How this atlas is made
Kim and Lee (2004) compare it with the Eumsik dimibang (1670s), Sallim gyeongje (1715), Gyuhap chongseo (1815) and Joseon mussang sinsik yori jebeop (1930). Korean jang came to use only soybeans; Chinese-style jang with buckwheat, flour and barley later disappeared. The book is 16 volumes in 12 books.
