Fig. 3
From: The history and science of Chongkukjang, a Korean fermented soybean product
a Oju-Yeonmunjangjeon-Sanko (五洲衍文長箋散稿, 1788–1849) shows that si (豉) was called jeonkukjang (戰國醬) or jeonsijang (煎豉醬). b Bakhaetonggo (博海通攷, 1700) shows Chongkukjang was called as chyeongkukdyang and written as jeonsijang (煎豉醬). c Saryubakhae (事類博解, 1855) shows that Chongkukjang was called as chyeongkukjang and written as cheongkukjang (靑麴醬). All these documents showed that modern chongkukjang is the same that as those 500 years ago