What is Meju?
Q: What is Meju?
A: Meju is a brick of fermented soybeans in Korean cuisine.
Q: What are some condiments made with Meju?
A: Some condiments made with Meju include soy sauce (kanjang), soybean paste (doenjang), and red chilli pepper paste (gochujang).
Q: How is Meju produced?
A: Meju is produced by drying a brick of soybeans. The brick of soybeans is naturally fermented while it dries.
Q: What are some traditional methods of making a brick of soybeans?
A: Traditionally, boiled soybeans were crushed in a mortar and made into a brick shape to be tied up with straw.
Q: How was Meju commonly made in the past?
A: Meju was commonly made in any Korean home in the past.
Q: Why do condiments made with Meju all taste different?
A: Condiments made with Meju all tasted different because the production of Meju was not standardized.
Q: Is it difficult to find a wide variety of unique tasting condiments made from homemade Meju today?
A: Yes, it is difficult to find the wide variety of unique tasting condiments made from homemade Meju as many Koreans now buy Korean traditional condiments instead of making them.
