quality:corruption
Korea

The earliest soy sauce brewing in Korea seems to have begun in the era of the Three Kingdoms The Records of the Three Kingdoms, a Chinese historical text written and published in the 3rd century, mentions that " Goguryeo people are good at brewing and fermenting" in the section named Dongyi (Eastern foreigners) in the Book of Wei. Jangdoks used for soy sauce brewing are found in the mural paintings of Anak Tomb No. 3 from the 4th century Goguryeo.

In Samguk Sagi, a historical record of the Three Kingdoms era, it is written that ganjang (soy sauce) and doenjang (soybean paste), along with meju (soybean block) and jeotgal (salted seafood), were prepared for the wedding ceremony of the King Sinmun in February 683. Sikhwaji, a section from Goryeosa (History of Goryeo), recorded that ganjang and doenjang were included in the relief supplies in 1018, after a Khitan invasion, and in 1052, when a famine occurred. Joseon texts such as Guhwangchwaryo and Jeungbo sallim gyeongje contain the detailed procedures on how to brew good quality ganjang and doenjang. Gyuhap chongseo explains how to pick a date for brewing, what to forbear, and how to keep and preserve ganjang and doenjang.