The history and science of Chongkukjang, a Korean fermented soybean product

With several thousands of years of tradition, Chongkukjang is one of Korea’s most well-known fermented soybean foods. Chongkukjang has existed in Korea since the first century BC and throughout the Koryo dynasty and kingdom of Silla, while si (豉, Chongkukjang) in Chaeksong was highly regarded according to the customs of Balhae. The fact that Koreans are good at creating fermented foods (善藏釀) is recorded in Samkukjiwijidongijeon (Records of the...