Chŏnt'ong changnyu parhyo sikp'um taejŏn
Subtitle: kanjang toenjang koch'ujang chejo pipŏp surok
By: Chŏng Tong-hyo p'yŏnjŏ
Publisher: Hongikchae
Published: 2013
Place of publication: Sŏul T'ŭkpyŏlsi
Language: kor
Number of pages: 632
ISBN-13: 9788971433614
Subjects: Condiments; Sources; History; Fermented soyfoods; Fermented foods; Soy sauce; Toenjang; Hot pepper sauces; Therapeutic use; Korean Cooking
Notes: Includes bibliographical references (pages 626-627).