Meju & Gan Jang
- 4월 24일
- 2분 분량
During the Japanese colonial period, Korea's traditional Jang culture for soy sauce was significantly diminished. In its place, mass-produced, chemically-driven "acid-hydrolyzed soy sauce" (like Jinganjang) became the norm.
However, many artisans across Korea are still dedicated to preserving our authentic heritage. To rediscover the roots of Korean cuisine, I am currently learning the art of fermentation from Jang master (specially gan jang) Ki Soon-do, a designated National Master of Traditional Foods. Through my upcoming content, I hope to share the profound beauty of Korean fermentation culture with the world.
What is Meju?
Meju is the cornerstone of traditional Korean cuisine, made by mashing and shaping boiled soybeans into blocks for fermentation. It is more than just a block of beans—it is a "masterpiece of fermentation," where natural microorganisms from the environment settle during the drying process to create a deep, complex flavor.
Why is Meju so Important?
-> Because Meju is the very foundation of Korean taste.
Soy Sauce (Ganjang) & Soybean Paste (Doenjang): When dried Meju is fermented in brine, the liquid becomes Ganjang, and the remaining solids become Doenjang.
Gochujang: Finely powdered Meju serves as the essential base for Gochujang.
Since almost every Korean dish is seasoned with these three, Meju is the beginning and the root of all Korean flavors.
Unique Characteristics of Ganjang (traditional Korean Soy Sauce)
Natural Umami Crafted by Time: Ganjang undergoes a slow maturation process of at least 6 months. Without any artificial additives, the simple harmony of soybeans, salt, and water creates a rich, natural umami.
• ⁃ An 'Orchestra' of Microorganisms: Unlike industrial methods that use a single strain of bacteria, the Korean traditional method allows diverse wild microorganisms to enter naturally. This coexistence results in a "multilayered, profound flavor" that is impossible to replicate artificially.
Meju & Gan Jang
Ingredients
900g soybean (dried)
salt
water
1. Soaking & Boiling
Soak 900g of soybeans in water for 9 hours.
Boil over medium heat for 4 hours, then let it steam (rest) for 1 hour until the beans mash easily under pressure.
2. Mashing & Shaping Meju
Mash the beans, leaving about 30% of them partially whole for texture.
Press the mashed beans firmly into a rectangular mold and divide into two blocks.
Dry the surface in a dehydrator at 40°C for 6 hours (or air-dry in a dry area for a day).
Bind with rice straw and hang to dry for about 2 weeks.
3.
Making the Soy Sauce (Jang-damgeugi)
Wash the Meju with water to remove any surface impurities
Dry the surface again using a dehydrator or sunlight
Prepare a brine with 20% salinity
Place Meju in an Onggi or glass jar and pour the brine until the Meju is completely covered
Add washed charcoal and dried red peppers for their natural purifying and sterilizing effects
Ferment at room temperature for 6 months
After 6 months, separate the liquid (Ganjang) from the solids (Doenjang). Age the soy sauce further before enjoying
Score : 10/10
