There are various theories that mention
the origin of cheonggukjang, among others since the period of Three Kingdoms of
Korea (57 BC-935 AD). The Goguryeo man riding the horse as a means of
transportation, carrying boiled soy hung near the saddle of the horse for food
on the way.
Because soy is exposed by the warmth of
the horse's body (38-40 degrees Celsius), making it fermented naturally.
Cheonggukjang is also mentioned in the history of Silla with the term yeomsi.
Based on a document from the Joseon
Dynasty written by a scholar named Hong Man-seo entitled Sanrimgyeongje (Book
of Forestry and Economy), the initial name of the cheonggukjang is jeongukjang
or soybean paste of war that can even be made in periods of war.
According Jeungbosanrim gyeongje (Book
Details of Forestry and Economy), cheonggukjang made in 3 days by way of
fermented soybeans that have been washed and boiled, then wrapped in rice
straw. Another theory says that cheonggukjang comes from China which was
introduced during the reign of King Yeongjo, in 1760. The word cheong on
cheonggukjang refers to the Cheong (Qing) Dynasty.
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