From the olden times the Korean people have regarded soy and bean paste as indispensable foodstuff.

According to historical archives, those engaged in the project for epitaph of Tokhung-ri tomb in the period of Koguryo Kingdom (B.C. 277-A.D. 668) took soy and bean paste during the project. And soy and bean paste was included in the list of ceremonial articles in late Silla period.

"Jungbosanrimgyongje", a book on agriculture and peasants' life of Korea published in the 18th century, tells about how to make soy and bean paste, praising this soybean sauce as the best foodstuff.

To produce soy and bean paste, beans should be steeped in water for one night and then boiled and pounded before making a ball of them. This ball, covered with rice straw, is hung up at a kitchen or storehouse for several months.

The ball undergoes fermentation in next February and March. Then it is put in a jar with salt water.