Korean sauces are largely divided into soy sauce, soybean paste, house paste, cheonggukjang, and red pepper paste. These various sauces were established during the Three Kingdoms Period, and there were several times in the Goryeo Dynasty that the market was sold as a relief food, and there was also a market in the early Joseon Dynasty, indicating the location of the market as a basic food. Jang is the best of all food flavors in the Jungbo Forest Economy Jang product. If the intestines of the house are not good, it cannot be said to be a good food with good vegetables and delicious meat. Even if people in Seolhokchonya can't easily get meat, they don't have any worries about side dishes when there are various good sauces. It is not an exaggeration to say that the taste of soy sauce forms the basis of all food tastes, as it says, "It is a good thing to pay attention to soy sauce first and to stay for a long time to obtain good sauce." Therefore, the unique taste of our food can be seen as the source of our unique intestinal processing methods. In addition, soybean paste among sauces is excellent as a protein source food, so as in the above verse, there was no worry if there was good soybean paste even if a rural person could not eat meat. Each family was responsible for the production of sauces that make up the basis of this food, and as an important year-round event for a family, making fermented soybeans, floating them, drawing bets, and making intestines were performed directly by the housewife. When writing a guarantee, he/she must choose a lucky day and prohibit cheating, and he/she paid great attention not only to the selection of raw materials but also to the management during storage. Therefore, a head of a family represents the housewife's home care skills. In this way, the law was important, so most of the agricultural books describe it, and the first thing is Sashichuanyo. ----- Soy beans are native to the northeastern part of China, centered on Manchuria. It was first recorded as a crop during the New Agricultural Era in China (around 2838 BC) and has been cultivated since the 11th to 7th centuries BC. In the records of Chinese soybean paste, "Doenjang is from abroad," confirming that it was not their own food. It also recorded the smell of soybean paste as "the smell of Goryeo." Cheonggukjang is one of Korea's sauces and is sometimes called Dambokjang depending on the region. In Japan, it is called Natto. The history of cheonggukjang dates back to Goguryeo. The horse-riding people of the current Manchuria region, the old territory of Goguryeo, boiled beans and carried them under horse saddle in an easy way to consume protein. It came down to the Korean Peninsula and was often used as a useful source of protein for the common people and as a waste food for the royal family. This cheonggukjang was delivered not only to Korea but also to the western regions of China along the Silk Road, and spread to Nepal, Thailand, Indonesia, Bhutan, and Africa. It was also called Natto in Japan, and gradually formed a rich soybean paste food culture in Southeast Asia. In the explanation of the poem in "Jeungbo Forest Economy" (1766), published by Yu Jung-rim, he said, "Wash the beans well, boil them, wrap them in rice straw, and leave them warm for three days to produce liveliness." The name "Jeongukjang" was first recorded in Hong Man-seon's "Forest Economy" (1715), and quite a few are also introduced. The name was given because it could be manufactured urgently for a short time due to corrosion during the war, and it is also called Cheonggukjang, meaning that it was passed down from the Qing Dynasty, and it is also called an exhibition hall. There is also a view that cheonggukjang has developed into a protein source in inland areas where seafood is precious, such as China, Korea, and Japan, which have a gourmet diet. In Korea, until 1950, it was mainly eaten in the south, that is, Jeolla-do or Gyeongsang-do, but now it is edible all over the country.
Side story - Cheonggukjang's nutrition
Nutritionally, cheonggukjang has the advantage of being much easier to digest than regular beans. First of all, soybeans themselves contain rich nutrients (in addition to protein 40%, carbohydrates 30%, and lipids, various vitamins, calcium, phosphorus, iron, potassium, etc.), but if you just eat them, they don't absorb as well as you think. However, soybeans that have been fermented and become rich soybean paste are digested very well thanks to enzymes made by bacteria, and thus the nutrients of the beans can be absorbed properly.
In fact, if you want to eat nutrients more properly, you should eat them raw like natto, not stew. Because these enzymes and nutrients are easily destroyed when heated. However, it will not be easy to eat raw. This is because cheonggukjang has a stronger scent than natto, as shown in the paragraph below. If you want to eat raw, take out the chilled cheonggukjang right away and add raw eggs, oyster sauce, etc., and eat it without a bad smell. In fact, even if you boil it with stew, it still remains nutritious. In general, the recommended method is not to add and boil cheonggukjang, but to boil the stew (without cheonggukjang), turn off the heat, and stir it with cheonggukjang. This can minimize the destruction of beneficial bacteria.
Boiled beans are fermented without additives, so it doesn't matter if you eat a lot because they contain little salt.Because of this, it is a good source of protein for people who hate meat or have a weak stomach. Of course, there are recipes to supplement protein by adding ingredients such as meat and tofu.
However, people who are prescribed anticoagulants such as warfarin due to stroke or heart disease should avoid excessive intake. This is because the anticoagulant does not play its role because vitamin K in cheonggukjang acts as blood coagulation.
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