Meju

Introduction

Meju is a traditional Korean food that is made from fermented soybeans. It is a key ingredient in many Korean dishes, including doenjang, ganjang, and gochujang.

History

The history of Meju dates back to the Three Kingdoms period in Korea. It was first mentioned in the Samguk Sagi, a historical record of the Three Kingdoms of Korea. The record describes how Meju was used as a tribute to the royal court.

Preparation

The preparation of Meju involves a series of steps. First, soybeans are soaked in water for a day and then boiled until they become soft. The boiled soybeans are then mashed into a paste and molded into blocks. These blocks are then fermented for a period of time, usually between two weeks to a month.

Uses

Meju is used as a base for many Korean sauces and pastes. It is the main ingredient in doenjang, a fermented soybean paste that is a staple in Korean cuisine. Meju is also used to make ganjang, a soy sauce used in many Korean dishes. Additionally, it is used to make gochujang, a spicy red chili paste.

Health Benefits

Meju is rich in protein and vitamins, making it a nutritious food. It is also believed to have various health benefits. For example, it is said to aid digestion and boost the immune system.

Cultural Significance

Meju holds a significant place in Korean culture. It is traditionally made in the winter months and is often associated with the Korean Lunar New Year. The process of making Meju is often a communal activity, bringing families and communities together.

See Also

• Korean cuisine
• Fermentation in food processing
• Soybean

References

• "Traditional Food: A Taste of Korean Life." Korea.net.
• "The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World." Sandor Ellix Katz.

External Links

• Korean Culture and Information Service
• Korean Food Foundation