History of Doenjang

Doenjang had also been known to the neighboring country, China. There was a saying in China that people from Koguryo make excellent fermented foods, and called their smell as “Koryo-chui (smell of Koguryo)“. The recipe for Meju had spread to China, and then it was changed and added with other features to make the fermented foods of China nowadays, totally different from its origin. There are records of Jang travelling to Japan from 8th to 9th century. For instance, there is a record of Shi in Japan’s “Daebo yool-ryeong“, written in 701. Also, according to 771’s “Bongsa iljoeng gyeong-go jak-hae“, soy sauce is made with Meju dipped and aged in salted water, which is the same with the Korean recipe of Jang. Besides, “Dong-ah“ in 1717 wrote that Maljang, an artisan from Koryo, makes fermented foods and call them Miso in his dialect. Japanese people, following it, called them either Miso or Koryo Jang. Joseon Dynasty records more specific recipe of Jang. “Goo-hwang bo yoo-bang([救荒補遺方, 1660)“ writes that Meju then is made with beans and flour, which is different from contemporary recipe of using soybeans only. This method can be found the earliest in “Jeungbo san-rim gyeong-je,“ and is followed until nowadays.