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More description regarding the history and controversies (related to political, historical and nationalistic intentions) behind the first origin and the Chinese name of cheonggukjang. Included a review and analysis of information presented by Korean scholars working with the government bodies of Korean food and culture and how a Chinese scholar/associate professor/PhD viewed the selective behaviour of South Korea when it comes to shared history and culture.
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| caption =
| caption =
| alternate_name =
| alternate_name =
| country = [[Korea]]
| country = [[China]]/[[Goguryeo]] ([[Korea]])
| region =
| region = [[Nomad]]
| national_cuisine =
| national_cuisine =
| creator = <!-- or | creators = -->
| creator = <!-- or | creators = -->
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| other =
| other =
}}
}}
{{Infobox Korean name
{{Infobox Chinese
| title = Korean name
| title = Cheonggukjang
| s = 清国酱
⚫
| hangul = {{lang|ko|청국장}}
| t = 清國醬
⚫
| hanja = {{lang|ko-Hant|淸麴醬}}
| p = Qīng Guó Jiàng
⚫
| rr = cheonggukjang
⚫
| hangul = {{lang|ko|청국장}}
⚫
| mr = ch'ŏnggukchang
⚫
| hanja = {{lang|ko-Hant|淸麴醬}}
⚫
| koreanipa = {{IPA-ko|tɕʰʌŋ.ɡuk̚.t͈ɕaŋ|}}
⚫
| rr = cheonggukjang
⚫
| mr = ch'ŏnggukchang
⚫
| koreanipa = {{IPA-ko|tɕʰʌŋ.ɡuk̚.t͈ɕaŋ|}}
}}
}}


'''Cheonggukjang''' ({{Korean|hangul=청국장|hanja=淸麴醬|labels=no}}) is a traditional [[Korean cuisine|Korean food]] made by fermenting [[Soybean|soybeans]]. It contains whole as well as ground soybeans.
'''Cheonggukjang''' ({{Korean|hangul=청국장|hanja=淸麴醬|}}; [[Simplified Chinese characters|simplified Chinese]]: 清国酱; [[Traditional Chinese characters|traditional Chinese]]: 清國醬; [[pinyin]]: qīng guó jiàng) is a traditional [[Korean cuisine|Korean food]] (debatable) made by fermenting [[Soybean|soybeans]]. It contains whole, as well as ground soybeans.


== Production ==
== Production ==
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''Cheonggukjang'' may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder.
''Cheonggukjang'' may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder.


== History ==
== History and Controversies ==
''Cheonggukjang'' was introduced by what is now [[China]] to the Korean peninsula during the [[Joseon era]]. At the time, ''cheonggukjang'' was used as rations by [[Qing Dynasty]] soldiers.<ref>{{cite web|last=Naver Encyclopedia|title=청국장|url=http://terms.naver.com/entry.nhn?docId=1820061&cid=293&categoryId=1478|accessdate=2014-01-04}}</ref> ''Cheonggukjang'' is most often used to prepare a stew, which is also simply called ''cheonggukjang'', but may be called ''cheonggukjang [[jjigae]]'' to avoid confusion.<sup>[https://www.flickr.com/photos/teacher_sandra/1276051829/ photo]</sup>{{Dead link|date=January 2021}} ''Cheonggukjang jjigae'' often includes additional ingredients, such as [[potato]]es, [[onion]]s, and [[tofu]].<!--need to add more ingredients-->
''Cheonggukjang'' is assumed to be introduced by what is now [[China]] to the Korean peninsula during the [[Joseon era]]. At the time, ''cheonggukjang'' was used as rations by [[Qing Dynasty]] soldiers.<ref>{{Cite web|title=청국장|url=https://terms.naver.com/entry.naver?cid=48171&docId=1820061&categoryId=48234|access-date=2014-01-04|website=terms.naver.com|language=ko}}</ref>
[[File:QinEmpireWithOrdos.jpg|thumb|The Donghu were located to the northeast of [[Qin empire|Qin China]] in the 3rd century BCE.]]
In a recent review paper, Korean scholars have attempted to investigate the origin of ''cheonggukjang'' by analysing ancient Chinese literature [[Bowuzhi]] (Bówùzhì/Bakmulji, 博物志) and credited the introduction of the first ''cheonggukjang'' to ancient China to a barbarian known as Kang Baik (Kāngbó, 康伯), who is assumed to be from the [[Korean]] ethnic group.<ref>{{Cite journal|last=Kwon|first=Dae Young|last2=Chung|first2=Kyung Rhan|last3=Jang|first3=Dai-Ja|date=2019-07-17|title=The history and science of Chongkukjang, a Korean fermented soybean product|url=https://doi.org/10.1186/s42779-019-0004-8|journal=Journal of Ethnic Foods|volume=6|issue=1|pages=5|doi=10.1186/s42779-019-0004-8|issn=2352-6181}}</ref> However, due note must be taken that the Chinese reference of [[barbarian]]/''húrén'' ([[:zh:胡人|胡人]]<small>; only available in Mandarin Chinese</small>) refers particularly to the characteristically bearded nomadic tribes (including the [[Huns]], the [[Xiongnu]] people and particularly the [[Donghu]] people) to the north and west of ancient China.<ref>{{Cite web|title=“胡人”字的解释 {{!}} 汉典|url=https://www.zdic.net/hans/%E8%83%A1%E4%BA%BA|access-date=2021-03-30|website=www.zdic.net|language=zh-cn}}</ref><ref>{{Cite web|title=胡人（中国古代对北方边地及西域各民族人民的称呼）_百度百科|url=https://baike.baidu.com/item/%E8%83%A1%E4%BA%BA/70900|url-status=live|access-date=2021-03-30|website=Baidu|language=zh-cn}}</ref><ref>{{Cite web|title=胡人是哪里人?古代匈奴人,契丹人,胡人,突厥人等都是现在的什么人?_吾爱诗经网|url=https://www.52shijing.com/lsjm/101039.html|access-date=2021-03-30|website=www.52shijing.com}}</ref> From a geographical standpoint and by the definition, people of the Korean ethnic group (especially in modern [[South Korea]]) may not be considered in ancient Chinese literature to be ''húrén'' (胡人). A cross reference to the geographical location of Donghu (the origin of the Donghu people) in a dated map reflects only a slight crossover into Chaoxian (朝鮮)/[[Gojoseon]].


Controversies related to the historical and cultural crossover between ancient China and [[Goguryeo#Controversies|Goguryeo]] offers limited insights to the origin of Kang Baik (Kāngbó, 康伯) who may hail from the north-east to ancient China (debatably Goguryeo) and could be classified in modern day as [[Koreans in China]] (Korean ethnic minority in modern China). Due considerations must also be placed into the selective political, historical and/or nationalistic behaviour in [[China–South Korea relations]].<ref>{{Cite web|last=Li|first=Yang Fan|date=2013-09-10|title=身份认同：韩国对中韩历史的选择性叙述与中韩关系|url=https://www.sis.pku.edu.cn/teachers/liyangfan/liyangfan_doc/1310808.htm|url-status=live|access-date=2021-03-30|website=School of International Studies, Peking University}}</ref>
⚫
== Nutrition and health ==

== Food Culture ==
''Cheonggukjang'' is most often used to prepare a stew, which is also simply called ''cheonggukjang'', but may be called ''cheonggukjang [[jjigae]]'' to avoid confusion.<sup>[https://www.flickr.com/photos/teacher_sandra/1276051829/ photo]</sup>{{Dead link|date=January 2021}} ''Cheonggukjang jjigae'' often includes additional ingredients, such as [[potato]]es, [[onion]]s, and [[tofu]].<!--need to add more ingredients-->

⚫
== Nutrition and Health ==
''Cheonggukjang'' is generally considered to be a healthy food (particularly in the winter), as it is rich in vitamins and other nutrients, though its very strong odor is not universally enjoyed. Some people have commented that this soup gives off the aroma of wet socks. ''[[Doenjang]]'' may be used to replace it by people who dislike the smell.
''Cheonggukjang'' is generally considered to be a healthy food (particularly in the winter), as it is rich in vitamins and other nutrients, though its very strong odor is not universally enjoyed. Some people have commented that this soup gives off the aroma of wet socks. ''[[Doenjang]]'' may be used to replace it by people who dislike the smell.


Revision as of 03:54, 30 March 2021

Cheonggukjang
Place of originChina/Goguryeo (Korea)
Region or stateNomad
Main ingredientsSoybean
Similar dishesNatto
Cheonggukjang
Chinese name
Traditional Chinese清國醬
Simplified Chinese清国酱
Korean name
Hangul청국장
Hanja淸麴醬

Cheonggukjang (Korean: 청국장; Hanja: 淸麴醬; simplified Chinese: 清国酱; traditional Chinese: 清國醬; pinyin: qīng guó jiàng) is a traditional Korean food (debatable) made by fermenting soybeans. It contains whole, as well as ground soybeans.

Production

It can be made in 2 to 3 days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the rice straw, at about 40°C without adding salt, compared with the much longer fermentation period required for doenjang, another, less pungent variety of Korean soybean paste. Like many forms of doenjang, cheonggukjang is paste-like in texture, but also includes some whole, uncrushed soybeans.

Cheonggukjang may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder.

History and Controversies

Cheonggukjang is assumed to be introduced by what is now China to the Korean peninsula during the Joseon era. At the time, cheonggukjang was used as rations by Qing Dynasty soldiers.[1]

The Donghu were located to the northeast of Qin China in the 3rd century BCE.

In a recent review paper, Korean scholars have attempted to investigate the origin of cheonggukjang by analysing ancient Chinese literature Bowuzhi (Bówùzhì/Bakmulji, 博物志) and credited the introduction of the first cheonggukjang to ancient China to a barbarian known as Kang Baik (Kāngbó, 康伯), who is assumed to be from the Korean ethnic group.[2] However, due note must be taken that the Chinese reference of barbarian/húrén (胡人; only available in Mandarin Chinese) refers particularly to the characteristically bearded nomadic tribes (including the Huns, the Xiongnu people and particularly the Donghu people) to the north and west of ancient China.[3][4][5] From a geographical standpoint and by the definition, people of the Korean ethnic group (especially in modern South Korea) may not be considered in ancient Chinese literature to be húrén (胡人). A cross reference to the geographical location of Donghu (the origin of the Donghu people) in a dated map reflects only a slight crossover into Chaoxian (朝鮮)/Gojoseon.

Controversies related to the historical and cultural crossover between ancient China and Goguryeo offers limited insights to the origin of Kang Baik (Kāngbó, 康伯) who may hail from the north-east to ancient China (debatably Goguryeo) and could be classified in modern day as Koreans in China (Korean ethnic minority in modern China). Due considerations must also be placed into the selective political, historical and/or nationalistic behaviour in China–South Korea relations.[6]

Food Culture

Cheonggukjang is most often used to prepare a stew, which is also simply called cheonggukjang, but may be called cheonggukjang jjigae to avoid confusion.photo[dead link] Cheonggukjang jjigae often includes additional ingredients, such as potatoes, onions, and tofu.

Nutrition and Health

Cheonggukjang is generally considered to be a healthy food (particularly in the winter), as it is rich in vitamins and other nutrients, though its very strong odor is not universally enjoyed. Some people have commented that this soup gives off the aroma of wet socks. Doenjang may be used to replace it by people who dislike the smell.

In 1993, odorless cheonggukjang was invented by Dr. Hyun Kyu Joo, a former professor at Kunkook University, who later obtained a patent in 1998 for a method for removing cheonggukjang's characteristic smell.[7]

Cheonggukjang is also believed to aid in digestion. For this purpose, cheonggukjang pills are produced in South Korea.[citation needed]

See also

References

  1. ^ "청국장". terms.naver.com (in Korean). Retrieved 2014-01-04.
  2. ^ Kwon, Dae Young; Chung, Kyung Rhan; Jang, Dai-Ja (2019-07-17). "The history and science of Chongkukjang, a Korean fermented soybean product". Journal of Ethnic Foods. 6 (1): 5. doi:10.1186/s42779-019-0004-8. ISSN 2352-6181.{{cite journal}}: CS1 maint: unflagged free DOI (link)
  3. ^ ""胡人"字的解释 | 汉典". www.zdic.net (in Chinese (China)). Retrieved 2021-03-30.
  4. ^ "胡人（中国古代对北方边地及西域各民族人民的称呼）_百度百科". Baidu (in Chinese (China)). Retrieved 2021-03-30.{{cite web}}: CS1 maint: url-status (link)
  5. ^ "胡人是哪里人?古代匈奴人,契丹人,胡人,突厥人等都是现在的什么人?_吾爱诗经网". www.52shijing.com. Retrieved 2021-03-30.
  6. ^ Li, Yang Fan (2013-09-10). "身份认同：韩国对中韩历史的选择性叙述与中韩关系". School of International Studies, Peking University. Retrieved 2021-03-30.{{cite web}}: CS1 maint: url-status (link)
  7. ^ 박, 성민 (2015-01-06). "[주은홍 청호식품 대표] 냄새는 없애고 맛은 남겼죠" [[Eun Hong Joo, The Chongho Food CEO] Stink Erased, and Taste Protected]. The Economist (in Korean). Korea. Retrieved 2021-03-27. {{cite news}}: |archive-date= requires |archive-url= (help)


External links

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