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정, 재균 (4 April 2014). 양조간장·진간장·국간장 무슨 차이지? 간장의 종류별 활용법 [Yangjo-ganjang, jin-ganjang, and guk-ganjang: What's the difference? Uses of different types of ganjang.]. The Chosun Ilbo (in Korean). Archived from the original on 10 November 2016. Retrieved 9 November 2016.
Chung, Oscar (1 January 2010). "A Sauce for All". Taiwan Review. Government Information Office, Republic of China (Taiwan). Archived from the original on 11 March 2012. Retrieved 14 November 2010.
강, 명기 (20 October 2006). 항암효과가 탁월한 우리의 구수한 된장 [Our flavourful doenjang with potent antitumor effect]. Dailian [ko] (in Korean). Retrieved 9 November 2016.
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See discussion and references at Wiktionary: ketchup.
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Ohyama, Takuji; Takahashi, Yoshihiko; Joh, Toshio; C. Whitaker, Andrew; Nishiwaki, Toshikazu; Morohashi, Keiko; Watanabe, Satoshi; Shimojo, Sayaka (14 May 2014). Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste. Hauppauge, New York: Nova Science Publishers. ISBN9781626186071. OCLC858282101.
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