Meju

Meju is a fermented soybean block, essential for making various Korean fermented foods. It is typically made from soybeans that have been boiled and then molded into dense bricks. These bricks are then incubated for several days or weeks in a warm, humid environment, often a traditional ondol room or a modern incubator. During this incubation period, a beneficial mold, primarily *Aspergillus oryzae*, grows on the surface of the meju. This mold breaks down the proteins and carbohydrates in the soybeans, creating the characteristic umami flavor and aroma.

The quality of meju is crucial for the final taste of the fermented products. It is the foundation for key Korean condiments such as doenjang (soybean paste), ganjang (soy sauce), and gochujang (chili paste). The longer the meju ferments, the deeper and more complex the flavor profile becomes. Traditional meju making is a seasonal activity, often undertaken in the winter months when the cool temperatures help control the fermentation process. While modern methods exist, many Korean households still practice traditional meju making, preserving a significant culinary heritage. The process requires careful attention to temperature, humidity, and hygiene to ensure a safe and flavorful product.