‘Tis the season for merrily making off with 매주!매주

These compressed soybean blocks are the building tools of all our favorite flavorings, from 간장 to 됀장. The soybeans are first cleaned, then mashed and formed into bricks before introducing bacteria to start the fermentation process. Depending on the size and kind of block, they hang around drying out for up to three months before being submerged in jars of brine. What comes out of these jars is a dark, salty liquid (soy sauce) and a brown paste (doenjang) and of course, some fabulous eating.
meju