Meju (Fermented Soybean Block)
韓国の味の根源！軒下に吊るされる茶色いレンガ
Description
The absolute root of Korean flavor. Boiled soybeans mashed into bricks, tied with rice straw, and hung from the eaves to catch wild Bacillus subtilis.
Classification: Hardcore, Fermentation Starter, Traditional, Fermentation Magic
Shops selling Meju (Fermented Soybean Block)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Rice straw(provides Bacillus subtilis)
Instructions
- Submerged in salt water inside an Onggi pot for months. The black liquid is 'Soy Sauce'; the remaining mashed solids become 'Doenjang'.
Learn more Substitutes, pairings, tips
Key spices
Unique fermented funk and umami
Substitutes at Japanese supermarkets
(Irreplaceable. Completely diff from Japanese Koji)
Pairing
(As base for Soy Sauce and Miso)
Trivia
[Difference] Japanese Miso uses inoculated rice/barley Koji. Korean Meju relies on wildly catching bacteria directly onto the soybean brick.
Eating tips & etiquette
[Fermentation Magic] Not eaten directly. It is the 'Mother' that produces the Soy Sauce, Miso, and Gochujang responsible for all salt/umami.
Allergen
Soy