T'ŭkhŏ ro mannanŭn parhyo sikp'um
Subtitle: kanjang, toenjang, koch'ujang, ch'ŏnggukchang
By: Cho Sik-che yŏkkŭm
Edition: Ch'op'an
Publisher: Ak'ademi Puk
Published: 2016
Place of publication: Sŏul
Language: kor
Number of pages: 359
ISBN-13: 9788956811635
Subjects: Condiments; Sources; History; Soy sauce; Fermented soyfoods; Fermented foods; Natural foods; Fermentation
Other titles: Parhyo sikp'um :; Kanjang, toenjang, koch'ujang, ch'ŏnggukchang; Kŏngang hago mat innŭn chang ŭl tamgŭl su innŭn tayanghan t'ŭkhŏ wa yakch'o chŏngbo
Notes: Includes bibliographical references (page 359).