조선시대 왕실에서는 장을 따로 보관하는 장고(醬庫)를 두었고, ‘장고마마’라 불리는 상궁이 직접 장을 담그고 관리하기도 했다.
During the Joseon Dynasty, the royal family had the place to keep the fermented sauce, which was made and managed by the court ladies called ”janggomama.”