Soybean Paste from Ancient Korean Sites: Archaeobotanical Insights into Legume Storage and Culinary Practices

This article investigates amorphous charcoal lumps, dated to approximately AD 200–500, that were recovered from the Yongsan-dong site and four other archaeological sites on the southern Korean Peninsula. Microscopic examination and stable isotope analysis support the identification of the lumps as soybean paste ( Glycine max (L.) Merr.). The lumps consist exclusively of soybeans, with no evidence of other plant materials. Experimental carbonization of soybeans under controlled conditions indicates that the paste was shaped into a dough-like form before charring. The closest modern analogue is meju , a traditional fermented soybean product central to Korean cuisine. This research newly suggests that fermented soybean paste may have existed as early as AD 200, despite the earliest documented reference on the Korean Peninsula dating to AD 683. Drawing on historical and ethnographic information, this study discusses the culinary and social significance of these materials, particularly in relation to food storage, flavor development, and culinary practices.