Fig. 2
From: The history and science of Chongkukjang, a Korean fermented soybean product
In documents published after Hunmongjahoe, such as Saeuikyonghombang (四醫經驗方, 1608) (a) and Donguibogam (東醫寶鑑, 1610) (b), Chongkukjang is referred to as chyeongkuk and yakjyeonkuk, respectively. This provides further evidence that the dish called Chongkukjang today was formerly known as cheongkuk for the long times. Chongkukjang was also written as si (豉) in Chinese character as