The Korean ancestors cultivated soybean since over 6 000 years ago and used it to make soybean paste for their diet.
They steamed and fermented soybeans and then crushed and seasoned them with salt before eating. In some areas, it was called fermented soybean.
Later, they made soybean sauce and paste: They mixed fermented soybeans with water and salt. Several days later, they passed them through a sieve and boiled them in a pot to make soybean sauce. Then, they mixed the remnants with soybean malt powder and salt to make soybean paste.
Such soybean paste contains various nutritious elements, including protein, sugar and mineral matters.
According to Samguksagi (Chronicles of the Three Kingdoms), mejujang (soybean malt paste) was a specialty of Palhae (late 7th century to early 10th century), the successor to Koguryo (277 BC-AD 668), and in Silla (middle of the early 1st century-935) it was one of wedding presents sent from the bridegroom's house to the bride's house.
The Korean people used soybean sauce and paste as the main condiments for making side dishes such as soup and stew. Tambukjang (admixture of soybean paste steamed with powdered rice, red pepper, mashed ginger and salt) and kochujang (red-peppered soybean paste) were used as side dishes as they were. The two kinds of paste, peculiar to Korea, are widely known for their good taste and beautiful colour.
Soybean paste, created thanks to the wisdom and lifetime experience of the Korean people, is recognized as one of health foods essential for diet.
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