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Tangaek — Decoctions · Grains

豉 Yakjyeonguk (약젼국)

Si is soybean boiled, fermented, and dried, jeonguk in older Korean. Douchi in China and hamanatto in Japan are the same food, and cheonggukjang shares its root. The Dongui Bogam lists it among the grains as yak-jeonguk and points to the miscellaneous-methods chapter for how it is made.

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1

  1. 性寒, 味苦一云醎, 一云甘, 無毒.

    Its nature is cold; its taste is bitter, though one account calls it salty and another sweet; and it is non-toxic.

    HomiclubSi is soybean that has been boiled, cultured and then dried; the old Korean gloss calls it 'yakjyeonguk'. Chinese douchi and Japanese hamanatto belong to the same family, and Korean cheonggukjang shares the same root.

  2. 主傷寒頭痛, 寒熱, 瘴氣. 發汗, 通關節. 《本草》

    It governs headache from sanghan (傷寒, cold damage), alternating chills and fever, and janggi (瘴氣, miasmic vapour). It induces sweating and frees the joints. 《Boncho (本草)》

  3. 治中毒藥, 蠱氣, 瘧疾. 《本草》

    It treats poisoning by toxic drugs, gogi (蠱氣, parasitic toxin qi), and malarial fever. 《Boncho (本草)》

  4. 又殺六畜胎子諸毒. 《本草》

    It also kills the various toxins in the foetuses and young of the six domestic animals. 《Boncho (本草)》

  5. 去心中懊憹, 宜生用之. 《湯液》

    It removes onoe (懊憹, agitated oppression in the chest), and it is fitting to use it raw. 《Tangaek (湯液)》

  6. 和葱白服, 發汗最速. 《本草》

    Taken together with chongbaek (葱白, the white of the scallion), it brings on sweat fastest. 《Boncho (本草)》

  7. 得䤈良. 《本草》

    It is good when it gets vinegar. 《Boncho (本草)》

  8. 造法. 見雜方

    For the method of making it, see the Japbang (雜方, miscellaneous formulas) chapter.

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This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub