한식에 대한 다채로운 이야기를 전하는 온라인 매거진
Vol 39. Jang
Correct Notation of Korean Menus in Foreign Languages
ganjang·Soy Sauce
Japanese カンジャン
Chinese 酱油·醬油
Bricks of boiled and fermented soybean (meju) cured in brine yields a dark liquid. This liquid is brewed to make ganjang (soy sauce).
doenjang·Soybean Paste
Japanese テンジャン
Chinese 大酱·大醬
After fermenting meju (fermented soybean lump)
in brine to make ganjang (soy sauce), the meju (fermented soybean lump) is removed from the soy sauce and fermented to make doenjang (soybean paste).
gochujang·Red Chili Paste
Japanese コチュジャン
Chinese 辣椒酱·辣椒醬
A traditional condiment made of red chili powder, glutinous rice, powdered meju (fermented soybean lump) (a brick of dried and fermented boiled soybean), and salt and fermented in earthenware jars
cheonggukjang·Rich Soybean Paste
Japanese チョングクチャン
Chinese 清麴酱
Cheonggukjang is made by cooking the beans till they are tender and then fermenting them in a warm place
