{{Short description|Fermented soybean bricks}} {{Italic title|reason= }} {{Infobox food | name = ''Meju'' | image = Meju (fermented soybean).jpg | caption = Air-drying ''meju'', tied with rice straws | alternate_name = | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = | course = | served = | main_ingredient = Soybeans | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 메주 | ipa = {{IPA|ko|me.dʑu|}} }} }} '''''Meju''''' ({{Korean|hangul=메주}}) is a brick of dried fermented soybeans.<ref name="KELD">{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=55411|title=meju|website=Korean-English Learners' Dictionary|publisher=National Institute of Korean Language|script-title=ko:메주|access-date=17 June 2017}}</ref> While not consumed on its own, it serves as the basis of several Korean condiments, such as ''doenjang'' (soybean paste), ''ganjang'' (soy sauce), and gochujang (chili paste).<ref name="KELD" /> ''Meju'' is produced by pounding, kneading, and shaping cooked soybeans, and undergoes fermentation with ''Aspergillus oryzae'' and/or ''Bacillus subtilis''.<ref name="KELD" /><ref name="Lee">{{Cite book|url=http://www.fao.org/docrep/x2184e/x2184e00.htm|title=Fermented cereals. A global perspective|last=Lee|first=Cherl-Ho|publisher=Food and Agriculture Organization of the United Nations|year=1999|isbn=978-92-5-104296-0|editor-last=Haard|editor-first=Norman F.|series=FAO Agricultural Services Bulletin|location=Rome|pages=91|chapter=Cereal Fermentations in Countries of the Asia-Pacific Region|issn=1010-1365|editor-last2=Odunfa|editor-first2=S.A.|editor-last3=Lee|editor-first3=Cherl-Ho|editor-last4=Quintero-Ramírez|editor-first4=R.|editor-last5=Lorence-Quiñones|editor-first5=Argelia|editor-last6=Wacher-Radarte|editor-first6=Carmen|chapter-url=http://www.fao.org/docrep/x2184e/x2184e09.htm|issue=138}}</ref>
== Etymology == The word ''meju'' ({{lang|ko|메주}}) is derived from Middle Korean ''myejo'' ({{lang|ko|몌조}}), which is itself derived from ''myeoju'' ({{lang|ko|며주}}), as recorded in the 1527 book, ''Collection of Characters for Training the Unenlightened''.<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=421282|title=meju|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:메주|access-date=17 June 2017|archive-date=21 September 2017|archive-url=https://web.archive.org/web/20170921045817/http://stdweb2.korean.go.kr/search/View.jsp?idx=421282|url-status=dead}}</ref><ref name="Choe">{{cite wikisource |script-title=ko:훈몽자회 |first=Sejin |last=Choe |author-link=Choe Sejin |plaintitle=Hunmong jahoe ''훈몽자회(訓蒙字會)'' |wslanguage=ko |trans-title=Collection of Characters for Training the Unenlightened |location=Joseon Korea}}</ref> Earlier forms transcribed using hanja (Chinese characters) include ''miljeo'' ({{Korean|hangul=밀저|hanja=蜜沮|labels=no}}) as recorded in ''Things on Korea'', a 12th-century book on Korea written by a Song scholar.<ref name="Mu">{{cite wikisource |script-title=zh:雞林類事 |first=Mù |last=Sūn |plaintitle=Jīlín lèishì ''雞林類事'' |wslanguage=zh |trans-title=Things on Korea |location=Song China}}</ref>
== History == The custom of fermenting soybeans is assumed to have begun prior to the era of the Three Kingdoms (57 BCE to 668 CE).{{citation needed|date=May 2026}}
The ''Records of the Three Kingdoms'', a Chinese historical text written and published in the 3rd century, mentions that "Goguryeo people are good at brewing fermented soy beans." in the section titled ''Eastern foreigners'', in the ''Book of Wei''.<ref name="Hwang">{{Cite news|url=http://weekly.hankooki.com/lpage/coverstory/201301/wk20130109202047121180.htm |script-title=ko:바람이 말리고 세월이 삭힌 깊은 맛|last=황|first=광해|date=9 January 2013|work=Hankook Ilbo|access-date=17 June 2017|language=ko}}</ref><ref name="Koo">{{Cite news|url=http://koreana.kf.or.kr/pdf_file/2004/2004_SPRING_E062.pdf|title=Ganjang and Doenjang: Traditional Fermented Seasonings|last=Koo|first=Chun-Sur|date=Spring 2004|work=Koreana|access-date=7 June 2017|publisher=Korea Foundation|issue=1|volume=18|archive-url=https://web.archive.org/web/20161109223426/http://koreana.kf.or.kr/pdf_file/2004/2004_SPRING_E062.pdf|archive-date=9 November 2016|url-status=dead}}</ref> Jangdoks (pots) used for soy sauce brewing are found in the mural paintings of Anak Tomb No.3 from the 4th century Goguryeo.<ref name="Sin">{{Cite news|url=http://vip.mk.co.kr/news/view/21/20/1340065.html |script-title=ko:행복을 부르는 맛 '간장'…집에서 만든 만능간장소스 하나면 OK|last=신|first=동민|date=9 November 2015|work=Maeil Business Newspaper|access-date=17 June 2017|language=ko}}</ref>
In the historical text ''Samguk sagi'', ''meju'' was reported to be one of the wedding presents offered by King Sinmun in February 683.<ref name="Ha">{{Cite news|url=http://pub.chosun.com/client/news/viw.asp?cate=C03&mcate=M1006&nNewsNumb=20160119157&nidx=19158|script-title=ko:신라시대에 왕비 폐백품목에도 있었던 식품은?|last=하|first=상도|date=11 January 2016|work=The Chosun Ilbo|access-date=17 June 2017|language=ko|archive-date=25 January 2016|archive-url=https://web.archive.org/web/20160125232520/http://pub.chosun.com/client/news/viw.asp?cate=C03&mcate=M1006&nNewsNumb=20160119157&nidx=19158|url-status=dead}}</ref><ref name="Kim">{{cite wikisource |script-title=ko:삼국사기 |last=Kim |first=Pusik |author-link=Kim Pusik |year=1145 |plaintitle=Samguk sagi ''삼국사기(三國史記)'' |wslanguage=ko |trans-title=History of the Three Kingdoms |location=Goryeo}}</ref> According to ''History of Korea'', citing the ''New Book of Tang'', ''meju'' was also a local specialty of Balhae's Chaekseong region.<ref name="Ouyang">{{cite wikisource |script-title=zh:新唐書 |last1=Ōuyáng |last2=Sòng |first1=Xiū |first2=Qí |author1-link=Ouyang Xiu |author2-link=Song Qi |plaintitle=Xīn Tángshū ''新唐書'' |wslanguage=zh |trans-title=New Book of Tang |location=Song China}}</ref>
''The Treatise on Food and Money'', a section from the historical text ''Goryeosa'', recorded that ''ganjang'' and ''doenjang'' were included in the relief supplies in 1018, after a Khitan invasion, and in 1052, when a famine occurred.<ref name="Gim2">{{Cite news|url=http://travel.chosun.com/site/data/html_dir/2012/01/18/2012011801485.html|script-title=ko:정월에 담근 장이 가장 맛있다는데…|last=김|first=성윤|date=19 January 2012|work=The Chosun Ilbo|access-date=17 June 2017|language=ko|archive-date=4 March 2015|archive-url=https://web.archive.org/web/20150304183809/http://travel.chosun.com/site/data/html_dir/2012/01/18/2012011801485.html|url-status=dead}}</ref><ref name="Gim3">{{Cite book|title=Goryeosa|title-link=Goryeosa|last=Gim|first=Jongseo|year=1451|location=Joseon Korea|language=Literary Chinese|script-title=ko:고려사(高麗史)|author-link=Kim Chongsŏ}}</ref> Joseon texts such as ''Concise Reference for Famine Relief'' and ''Revised and Augmented Farm Management'' contain the detailed procedures on how to make ''meju'' for good quality ''ganjang'' and ''doenjang.''<ref name="Jinhyulcheong">{{Cite book|title=Guhwang chwaryo|last=Unknown|publisher=Jinhyulcheong|year=1554|location=Joseon Korea|language=Literary Chinese|script-title=ko:구황촬요(救荒撮要)|trans-title=Concise Reference for Famine Relief}}</ref><ref name="Yu">{{Cite book|title=Jeungbo sallim gyeongje|title-link=Jeungbo sallim gyeongje|last1=Yu|first1=Jungrim|last2=Hong|first2=Manseon|year=1766|location=Joseon Korea|language=Literary Chinese|script-title=ko:증보산림경제(增補山林經濟)|trans-title=Revised and Augmented Farm Management}}</ref>
== Preparation == ''Meju'' is usually made between October and December, typically around ''ipdong'' in early November.<ref name="Jeong">{{Cite web|url=http://folkency.nfm.go.kr/kr/topic/%EB%A9%94%EC%A3%BC%EC%91%A4%EA%B8%B0/3775 |script-title=ko:메주 쑤기|last=정|first=현미|website=Encyclopedia of Korean Folk Culture|publisher=National Folk Museum of Korea|language=ko|access-date=4 November 2016}}</ref> However, the specific time and the process followed when making ''meju'' varies across regions, and depends on which food it will be used to make. ''Meju'' for Korean royal court cuisine was made around the fourth month of the lunar calendar, while ''meju'' made for home cooking was made around the tenth or twelfth month of the lunar calendar.<ref name="Jeong" /> In Sunchang, ''meju'' for gochujang was made around August and September.<ref name="Jeong" /> Traditionally, ''meju'' for ''ganjang'' and ''doenjang'' (which are produced together) are made entirely of fermented soybeans, while ''meju'' for gochujang are made using soybeans mixed with rice, barley, or wheat. If wheat is used, the ratio between soybeans and wheat is 6:4; if glutinous rice is used, the ratio between soybeans and glutinous rice is 5:2.<ref name="Jeong" />
Soybeans are washed, soaked overnight, and cooked.<ref name="Jeong" /> They are usually boiled in a ''gamasot'' (cauldron), but can also be steamed in a ''siru'' (steamer), for at least three to four hours and usually five to eight hours.<ref name="Jeong" /> Cooked beans are drained in a ''sokuri'' (bamboo basket) and pounded in a ''jeolgu'' (mortar) while still hot.<ref name="Jeong" /> About {{Convert|1.8-3.6|L}} of pounded soybeans are chunked, compressed, and shaped into a cube or a sphere to form ''meju''.<ref name="Jeong" /> The ''meju'' bricks are then dried in a cool shaded area until firm.<ref name="Jeong" /> When the bricks harden, they are tied with rice straws to the eaves of the house for air-drying, during which the rice stalks transfer ''Bacillus subtilis'' bacteria to ''meju'' bricks.<ref name="Jeong" /><ref name="Rodbard">{{Cite news|url=http://www.saveur.com/korean-jang-sauce-hooni-kim|title=Journey to the Home of Korea's Mother Sauces|last=Rodbard|first=Matt|date=22 November 2016|work=Saveur|access-date=17 June 2017}}</ref> Fungi and bacteria, mainly ''Bacillus subtilis'' and various ''Aspergillus'' strains, are responsible for the fermentation of ''meju''.<ref name="Lee" /><ref>{{Cite journal|title=Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea |last1=Hong |first1=Seung-Beom |last2=Kim |first2=Dae-Ho |last3=Samson |first3=Robert A. |journal=Mycobiology|date=2015-09-30|volume=43 |issue=3 |pages=218–224 |doi=10.5941/MYCO.2015.43.3.218 |pmid=26539037 |pmc=4630427 |language=en}}</ref> Well fermented ''meju'' bricks are washed and sun-dried for later use.<ref name="Jeong" />
== See also == * List of fermented soy products
== References == {{Reflist}}
{{Portal bar|Food}}
Category:Korean words and phrases Category:Fermented soy-based foods Category:Korean cuisine