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Doenjang
''Doenjang'' * () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fermentations in Korea seem to have begun prior to the era of the Three Kingdoms of Korea, Three Kingdoms. The ''Records of the Three Kingdoms'', a Jin dynasty (265–420), Chinese historical text written and published in the third century AD, mentions that "Goguryeo people are good at brewing fermented soybeans" in the section named Dongyi, ''Dongyi'' (Eastern foreigners) in the ''Book of Wei''. Onggi, Jangdoks used for doenjang production are found in the mural paintings of Anak Tomb No. 3 from the 4th century Goguryeo. In the ''Samguk sagi'', a historical record of the Three Kingdoms of Korea, it is written that ''doenjang'' and ''soup soy sauce, ganjang,'' along with ''meju'' and ''jeotgal,'' were prepared for the Pyebaek, wedding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup Soy Sauce
Soup soy sauce or "''guk-ganjang''" () is a type of Korean soy sauce () made entirely of fermented soybeans (''meju'') and brine. It is also a byproduct of ''doenjang'' production. Both lighter in colour and saltier than other Korean varieties, soup soy sauce is used mainly in '' guk'' (soup) and ''namul'' (a seasoned vegetable dish) in modern Korean cuisine. Names Soup soy sauce is referred to by many different names. In the English-speaking world, it is most commonly known as "soup soy sauce", which is a direct translation of (). The name "soup soy sauce" is used because it is used mainly for soup in modern Korean cuisine. Also, it is the name used by many popular soy sauce brands such as Sempio, Daesang's Chung Jung One, and CJ Cheil Jedang's Beksul. Other names for the sauce include: * ''Hansik ganjang'' () – "Korean-style soy sauce" is a name used by the Korean Ministry of Food and Drug Safety. * ''Jaeraesik ganjang'' () – "traditional soy sauce" is a name used for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meju
''Meju'' () is a brick of dried fermented soybeans. While not consumed on its own, it serves as the basis of several Korean condiments, such as '' doenjang'' (soybean paste), '' ganjang'' (soy sauce), and gochujang (chili paste). ''Meju'' is produced by pounding, kneading, and shaping cooked soybeans, and undergoes fermentation with '' Aspergillus oryzae'' and/or ''Bacillus subtilis''. Etymology The word ''meju'' () is derived from Middle Korean ''myejo'' (), which is itself derived from ''myeoju'' (), as recorded in the 1527 book, '' Collection of Characters for Training the Unenlightened''. Earlier forms transcribed using hanja (Chinese characters) include ''miljeo'' () as recorded in '' Things on Korea'', a 12th-century book on Korea written by a Song scholar. History The custom of fermenting soybeans is assumed to have begun prior to the era of the Three Kingdoms (57 BCE to 668 CE). The ''Records of the Three Kingdoms'', a Chinese historical text written and published i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Bean Paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of '' miso'', other varieties of beans, such as broad beans, may also be used. The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in ''chunjang'') or aged (as in ''tauco'') before being ground. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onggi
''Onggi'' () is earthenware extensively used as tableware and storage containers in Korea. The term includes both ceramic glaze, unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown ceramic glaze, glaze fired at over 1100 °C. ''Onggi'' have been used continuously from prehistoric Korean states to the modern day; however, they primarily see use as traditional storage and ornaments today. The origin of ''onggi'' dates to around 4000 to 5000 BCE. The types of earthenware include patternless, Mumun pottery period, ''mumun'', and a red-and-black variety. The patternless earthenware is made with lumps of clay and fine sand. The predecessor of Goryeo celadon and Joseon white porcelain, the black/red earthenware excludes any sand in its creation process. The earthenware's color is determined by both the iron content of the clay and the method used to fire it. The modern onggi shape dates back from the Joseon era. History ''Ong'' () refers to a clay jar. Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source of food, useful both for its protein and oil content. Soybean oil is widely used in cooking, as well as in industry. Traditional unfermented food uses of soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soy based foods are traditionally associated with East Asian cuisines, and still constitute a major part of East Asian diets, but processed soy products are increasingly used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically Division of Korea, divided at or near the 38th parallel north, 38th parallel between North Korea (Democratic People's Republic of Korea; DPRK) and South Korea (Republic of Korea; ROK). Both countries proclaimed independence in 1948, and the two countries fought the Korean War from 1950 to 1953. The region is bordered by China to the north and Russia to the northeast, across the Yalu River, Amnok (Yalu) and Tumen River, Duman (Tumen) rivers, and is separated from Japan to the southeast by the Korea Strait. Known human habitation of the Korean peninsula dates to 40,000 BC. The kingdom of Gojoseon, which according to tradition was founded in 2333 BC, fell to the Han dynasty in 108 BC. It was followed by the Three Kingdoms of Korea, Three Kingdoms period, in which Korea was divided into Goguryeo, Baekje, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source of food, useful both for its protein and oil content. Soybean oil is widely used in cooking, as well as in industry. Traditional unfermented food uses of soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soy based foods are traditionally associated with East Asian cuisines, and still constitute a major part of East Asian diets, but processed soy products are increasingly used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Bean Paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of '' miso'', other varieties of beans, such as broad beans, may also be used. The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in ''chunjang'') or aged (as in ''tauco'') before being ground. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goryeo–Khitan War
The Goryeo–Khitan War (; ) was a series of 10th- and 11th-century conflicts between the Goryeo dynasty of Korea and the Khitan-led Liao dynasty of China. Goryeo–Khitan relations Silla experienced a period of decline starting in the latter half of the 9th century that continued until it was ultimately succeeded by Goryeo. This transition followed a time known as the Later Three Kingdoms, marked by conflict between the resurgent aristocracies of Goguryeo, Baekje, and the ruling Silla nobility.Seth, Michael J. ''A Concise History of Korea: From Antiquity to the Present''. Rowman and Littlefield, 2024. In 926, the Khitan-led Liao dynasty conquered Balhae, leading its last crown prince and the survivors to flee southward and seek refuge in Goryeo. This event marked the unification of the two successor states of Goguryeo. Taejo of Goryeo embraced the refugees from Balhae as his fellow kin and pursued a policy of northern expansion (possibly enabled by the absence of a fellow Ko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Famine
A famine is a widespread scarcity of food caused by several possible factors, including, but not limited to war, natural disasters, crop failure, widespread poverty, an Financial crisis, economic catastrophe or government policies. This phenomenon is usually accompanied or followed by regional malnutrition, starvation, epidemic, and increased death, mortality. Every inhabited continent in the world has experienced a period of famine throughout history. During the 19th and 20th centuries, Southeast Asia, Southeast and South Asia, as well as Eastern Europe, Eastern and Central Europe, suffered the greatest number of fatalities due to famine. Deaths caused by famine declined sharply beginning in the 1970s, with numbers falling further since 2000. Since 2010, Africa has been the most affected continent in the world by famine. As of 2025, Haiti and Afghanistan are the two states with the most catastrophic and widespread states of famine, followed by Palestine (confined to Gaza Strip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goryeosa
''Goryeosa'' (), or ''History of Goryeo'', is an extensive historical record of the Goryeo dynasty, compiled by the officials of Goryeo's successor state, Joseon. Its compilation started during the reign of Taejo of Joseon, Taejo (the founding monarch of Joseon), was completed under Munjong of Joseon, Munjong, and was first printed under Danjong of Joseon, Danjong. Goryeosa consists of 139 volumes and stylistically follows Chinese historiography () (''cf.'' chronicle, ) where sections are organized by their purpose. The section compiling the annals of the kings, ''sega'' () narrates the history of Goryeo kings. The monograph section, ''ji'' (), contains ''"accounts of the politics, economics, personnel (civil and military), geography, astronomy, and other topics related to Goryeo society."'' The biographies section, ''yeoljeon'' (), describes notable officials. The chronology section, ''yeonpyo'' () lists the names of kings and their reigns. The listing section, ''mongnok'' (), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
