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Korean soy sauce vs Japanese sauce 고추장의 역사,Korea Agra food 1995,고려대 이철호 교수 By 관리자 / 2018-07-13 AM 10:24 / 조회 : 317회
Korean soy sauce vs Japanese sauce 고추장의 역사,Korea Agra food 1995,고려대 이철호 교수 Lee Cherl-ho Department of Food Technology Korea University Meju, the material of Kochujang, dehydrated under the eaves. with tomato ketchup for European people. In fact, Koreans living in America and Europe prefer to put Kochujang on hamburger and sand-wich instead of tomato ketchup. Meat/fish and vegetable stew seasoned by Kochujang is the most popular side dish enjoyed by Korean at least once in a day. History of kochujang The first record on Kochujang is found in chungbo-sanlimkyungje wirt-ten by Yoo Chung-im in 1765. It describes several varieties of fermented soybean products, including Jeubjang and Chongkukjang besides Kochujang, and their processing methods practiced in Korea at that time. Ac-cording to this book, Kochujang was made by mixing Meju powder, gluti-nous rice powder and red pepper pow-der in the ratio of 10:1:0. 3and then by adding good quality of Kanjang soy sauce, to make paste having desired consistency. It was put into an carthen jar and placed in the sunny place for ageing. It says that too much glutinous rice produces objectional sour taste, and advises not to use too much red pepper. However, today we use much more red pepper than that was suggested in this book. The fermentation starter, Meju, is appeared to be made specially for Kochujang in the old days. Kyuhabehongseo written by Madam Binghurgak Lee (1759-1824) recom-mends to mix 10 parts of cooked soybean with 2 parts of rice cake dur-ing pounding for the molding of Kochujang Meju ball. Mixing of rice, barley or wheat to soybean for Meju preparation is often found in the old Korean literatures, such as Kuhwangchwalyo written in 1554. It has been faded out during the last 2-3centuries in Korea by unknown reason, but maintained in Japan. It is said that red pepper was first introduced into Korea during Yimjin-Oeran, the Japanese Korean war in the 17th Century. However, the use of fermented hot soybean paste exsisted in Korea long before that time. Domundaejak written by Hur Kyun in 1611 describes Choshi, a hot bean paste added with Choncho, the hot spice widely used in Korea before the introduction of red

Korean soy sauce vs Japanese sauce 고추장의 역사,Korea Agra food 1995,고려대 이철호 교수 By 관리자 / 2018-07-13 AM 10:24 / 조회 : 317회

Korean soy sauce vs Japanese sauce 고추장의 역사,Korea Agra food 1995,고려대 이철호 교수

Lee Cherl-ho

Department of Food Technology Korea University

Meju, the material of Kochujang, dehydrated under the eaves.

with tomato ketchup for European people. In fact, Koreans living in America and Europe prefer to put Kochujang on hamburger and sand-wich instead of tomato ketchup. Meat/fish and vegetable stew seasoned by Kochujang is the most popular side dish enjoyed by Korean at least once in a day.

History of kochujang

The first record on Kochujang is found in chungbo-sanlimkyungje wirt-ten by Yoo Chung-im in 1765. It describes several varieties of fermented soybean products, including Jeubjang and Chongkukjang besides Kochujang, and their processing methods practiced in Korea at that time. Ac-cording to this book, Kochujang was made by mixing Meju powder, gluti-nous rice powder and red pepper pow-der in the ratio of 10:1:0. 3and then by adding good quality of Kanjang soy sauce, to make paste having desired consistency. It was put into an carthen jar and placed in the sunny place for ageing. It says that too much glutinous rice produces objectional sour taste, and advises not to use too much red pepper. However, today we use much more red pepper than that was suggested in this book.

The fermentation starter, Meju, is appeared to be made specially for Kochujang in the old days. Kyuhabehongseo written by Madam Binghurgak Lee (1759-1824) recom-mends to mix 10 parts of cooked soybean with 2 parts of rice cake dur-ing pounding for the molding of Kochujang Meju ball. Mixing of rice, barley or wheat to soybean for Meju preparation is often found in the old Korean literatures, such as Kuhwangchwalyo written in 1554. It has been faded out during the last 2-3centuries in Korea by unknown reason, but maintained in Japan.

It is said that red pepper was first introduced into Korea during Yimjin-Oeran, the Japanese Korean war in the 17th Century. However, the use of fermented hot soybean paste exsisted in Korea long before that time. Domundaejak written by Hur Kyun in 1611 describes Choshi, a hot bean paste added with Choncho, the hot spice widely used in Korea before the introduction of red

총 412개

번호	제목	작성자	조회수	작성일
92	콩의 형태	관리자	785	2018-07-13
91	Korean soy sauce vs Japanese sauce 청국장,Korean Agra food 1995,고려대 이철호 교수	관리자	400	2018-07-13
90	Korean soy sauce vs Japanese sauce 청국장 2,Korea Agra food 1995,고려대 이철호 교수	관리자	358	2018-07-13
89	Korean soy sauce vs Japanese sauce 메주,Korea Agra food 1995,고려대 이철호 교수	관리자	262	2018-07-13
88	Korean soy sauce vs Japanese sauce 고추장의 역사,Korea Agra food 1995,고려대 이철호 교수	관리자	318	2018-07-13
87	Korean soy sauce vs Japanese sauce 고추장,Korea Agra food 1995,고려대 이철호 교수	관리자	335	2018-07-13
86	Korean soy sauce vs Japanese sauce 고추장 제품,Korea Agra food 1995	관리자	2443	2018-07-13
85	Korean soy sauce vs Japanese sauce 간장,Korea Agra food 1995	관리자	305	2018-07-10
84	Mental Health Issues And Fermented Foods	관리자	340	2018-07-10
83	동물실험 결과, 폐경기 골다공증, 고지혈증 개선효과 확인	관리자	380	2018-07-10

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