This study reconstructed the distinctive features and classification system of Korean jang manufacturing technology by analyzing the production methods, names, and uses of jang recorded in early Joseon cookbooks and by examining its relationship to kimchi-making culture. The relevant records in four cookbooks compiled before the sixteenth century—Sangayorok, Suunjapbang, Gyemiseo, and Jucochimjeobang—were closely analyzed. Early Joseon jang can be divided into two broader systems: a rapid-fermented type produced under high summer temperatures and a long-aged type based on byeongguk (lump-shaped meju, 餠麴) fermented in winter. These were further subdivided into four types: Jeonsi, Cheongjang, Jeupjang, and Jang. Although both systems coexisted, rapid-fermented jang predominated with its main intended use as a liquid seasoning, while the residue was reused for re-extraction rather than consumed independently like later doenjang. A reexamination of jeongukjang also shows that early Joseon jeonsi/jeonguk and late Joseon cheonggukjang belonged to different microbiological lineages despite continuity in name. These findings identify early Joseon jang culture as a multi-layered fermentation system.

Abstract
I. 서 론
II. 연구 대상 및 방법
III. 결과 및 고찰
    1. 조선 전기 장류(醬類)의 4가지 유형
    2. 제조법과 용도에 따른 조선 전기 장류 특징
    3. 조선 후기 변화상과 그 의미
    4. 중국 시⋅장 문화와 비교를 통해 본 한국 장의 독자성
    5. 명칭의 정립과 김치 제조사와의 연관성
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 박채린(세계김치연구소) | Chae-Lin Park (World Institute of Kimchi) Corresponding author