[3][4] The Sino-Korean word po (포) can be written with the hanja 脯, which in other East Asian languages and cuisines can also mean preserved fruit.

[6] Northern Song Chinese scholar Wu Ji (?–1142) described Goryeo Koreans seasoning nokpo (녹포; 鹿脯, dried venison) with cinnamon.

[8] Among them, large pyeonpo that was made in Bongsangsi (Office of Sacrificial Rites) for jehang (governmental jesa) was called jopo (조포; 造脯).

[14] Cheolli-po (천리포; 千里脯, "thousand-ri po"), made from meats marinated for a day in wine, vinegar, and salt, was prepared for long journeys.

[21] Another related term is ju-gwa-po-hye (주과포혜; 酒果脯醯), literally meaning "wine, fruit, po, sikhye", which refers to simple offerings for jesa.