Meju || 메주 1

Meju is a fundamental ingredient in Korean traditional fermented foods like doenjang (soybean paste), ganjang (soy sauce), and gochujang (red pepper paste). It’s essentially a fermented soybean brick, created through a time-honored process that involves steaming soybeans, mashing them, and then molding them into blocks before allowing them to ferment.

The Process of Making Meju

1. Steaming Soybeans: High-quality soybeans are steamed until they are soft and cooked through.
2. Mashing: The steamed soybeans are then mashed into a thick paste.
3. Molding: The soybean paste is molded into blocks, often rectangular or cylindrical in shape.
4. Fermentation: The molded blocks are placed in a cool, dry place for fermentation. During this process, beneficial microorganisms grow and develop, giving meju its unique flavor and aroma.

Uses of Meju

Meju is not consumed directly but is used as a starter for making various fermented foods:

• Doenjang: A thick, fermented soybean paste used in a wide variety of Korean dishes, from stews and soups to marinades.
• Ganjang: A salty, savory soy sauce used as a seasoning and condiment.
• Gochujang: A thick, spicy paste made from fermented soybeans, red chili peppers, and other ingredients.

Cultural Significance

Meju making has been a traditional practice in Korean households for centuries. It’s often seen as a communal activity that brings families together. The process of making meju is deeply rooted in Korean culture and is considered a valuable part of the country’s culinary heritage.

Modern Meju

While many households in Korea still make their own meju, it’s becoming less common due to changing lifestyles and the availability of commercially produced meju and fermented foods. However, there is a growing interest in traditional food making, and many people are rediscovering the joys of making meju at home.

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