인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
피인용 0
초록·키워드
This study investigated the preservation and succession of the temple culture of making jang in Buddhist temples across the country. A self-administered questionnaire was distributed to 117 temples. The questionnaire included queries with respect to general information, ingredients for preparing jang, difficulties, and processes of making jang, and the various types of jang. Of the temples surveyed, 35.9% made their own meju. Most of the temples(99.1%) used sea salt to make brine. Also, 67.5% of the temples used groundwater or mineral water, and 65% of the temples used a method of floating eggs in the brine and using buoyancy to measure salinity. Most of the temples(95.7%) added supplementary ingredients such as charcoal, dried pepper, and dried jujube. In 63.2% of the temples, monks directly supervised the process of making jang, and 85.5% began making jang in the first lunar month. The meju was separated from jang within 60 days in 43.6% of the temples.
Among the temples surveyed, 40.1% boiled liquid(ganjang) and stored it after separating it from the solid(doenjang), while the rest stored it as raw ganjang without boiling. The results of this study can be used as basic data for research on traditional Korean jang, which could include documenting temple jang recipes and conducting additional research
Among the temples surveyed, 40.1% boiled liquid(ganjang) and stored it after separating it from the solid(doenjang), while the rest stored it as raw ganjang without boiling. The results of this study can be used as basic data for research on traditional Korean jang, which could include documenting temple jang recipes and conducting additional research
본문·목차
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UCI(KEPA) : I410-151-25-02-092104945
