# Meju
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> Source: https://en.wikipedia.org/wiki/Meju
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{{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](/source/Korea)
| region =
| national_cuisine = [Korean cuisine](/source/Korean_cuisine)
| creator =
| year =
| mintime =
| maxtime =
| type =
| course =
| served =
| main_ingredient = [Soybean](/source/Soybean)s
| 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 [soybean](/source/soybean)s.[{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=55411|title=meju|website=[Korean-English Learners' Dictionary](/source/Korean-English_Learners'_Dictionary)|publisher=[National Institute of Korean Language](/source/National_Institute_of_Korean_Language)|script-title=ko:메주|access-date=17 June 2017}}] While not consumed on its own, it serves as the basis of several Korean condiments, such as ''[doenjang](/source/doenjang)'' (soybean paste), ''[ganjang](/source/ganjang)'' (soy sauce), and [gochujang](/source/gochujang) (chili paste).[{{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](/source/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}}]
== Etymology ==
The word ''meju'' ({{lang|ko|메주}}) is derived from [Middle Korean](/source/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](/source/Hunmong_jahoe)''.[{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=421282|title=meju|website=[Standard Korean Language Dictionary](/source/Standard_Korean_Language_Dictionary)|publisher=[National Institute of Korean Language](/source/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}}][{{cite wikisource |script-title=ko:훈몽자회 |first=Sejin |last=Choe |author-link=Choe Sejin |plaintitle=Hunmong jahoe ''[훈몽자회(訓蒙字會)](/source/%3As%3Ako%3A%ED%9B%88%EB%AA%BD%EC%9E%90%ED%9A%8C)'' |wslanguage=ko |trans-title=Collection of Characters for Training the Unenlightened |location=Joseon Korea}}] Earlier forms transcribed using [hanja](/source/hanja) (Chinese characters) include ''miljeo'' ({{Korean|hangul=밀저|hanja=蜜沮|labels=no}}) as recorded in ''[Things on Korea](/source/Jilin_leishi)'', a 12th-century book on Korea written by a [Song](/source/Song_dynasty) scholar.[{{cite wikisource |script-title=zh:雞林類事 |first=Mù |last=Sūn |plaintitle=Jīlín lèishì ''[雞林類事](/source/%3As%3Azh%3A%E9%9B%9E%E6%9E%97%E9%A1%9E%E4%BA%8B)'' |wslanguage=zh |trans-title=Things on Korea |location=Song China}}]
== History ==
The custom of fermenting soybeans is assumed to have begun prior to the era of the [Three Kingdoms](/source/Three_Kingdoms_of_Korea) (57 BCE to 668 CE).{{citation needed|date=May 2026}}
The ''[Records of the Three Kingdoms](/source/Records_of_the_Three_Kingdoms)'', a [Chinese](/source/Jin_dynasty_(265%E2%80%93420)) historical text written and published in the 3rd century, mentions that "[Goguryeo](/source/Goguryeo) people are good at brewing fermented soy beans." in the section titled ''[Eastern foreigners](/source/Dongyi)'', in the ''[Book of Wei](/source/Book_of_Wei)''.[{{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](/source/Hankook_Ilbo)|access-date=17 June 2017|language=ko}}][{{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](/source/Koreana_(magazine))|access-date=7 June 2017|publisher=[Korea Foundation](/source/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}}] [Jangdoks](/source/Onggi) (pots) used for [soy sauce](/source/soy_sauce) brewing are found in the [mural](/source/mural) paintings of [Anak Tomb No.3](/source/Anak_Tomb_No._3) from the 4th century [Goguryeo](/source/Goguryeo).[{{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](/source/Maeil_Business_Newspaper)|access-date=17 June 2017|language=ko}}]
In the historical text ''[Samguk sagi](/source/Samguk_sagi)'', ''meju'' was reported to be one of the wedding presents offered by [King Sinmun](/source/Sinmun_of_Silla) in February 683.[{{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](/source/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}}][{{cite wikisource |script-title=ko:삼국사기 |last=Kim |first=Pusik |author-link=Kim Pusik |year=1145 |plaintitle=Samguk sagi ''[삼국사기(三國史記)](/source/%3As%3Ako%3A%EC%82%BC%EA%B5%AD%EC%82%AC%EA%B8%B0)'' |wslanguage=ko |trans-title=History of the Three Kingdoms |location=Goryeo}}] According to ''[History of Korea](/source/Haedong_yeoksa)'', citing the ''[New Book of Tang](/source/Xin_Tangshu)'', ''meju'' was also a local specialty of [Balhae](/source/Balhae)'s [Chaekseong](/source/Chaekseong) region.[{{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](/source/%3As%3Azh%3A%E6%96%B0%E5%94%90%E6%9B%B8)'' |wslanguage=zh |trans-title=New Book of Tang |location=Song China}}]
''[The Treatise on Food and Money](/source/Sikhwaji)'', a section from the historical text ''[Goryeosa](/source/Goryeosa)'', recorded that ''ganjang'' and ''doenjang'' were included in the relief supplies in 1018, after a [Khitan invasion](/source/Goryeo%E2%80%93Khitan_War), and in 1052, when a [famine](/source/famine) occurred.[{{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](/source/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}}][{{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}}] [Joseon](/source/Joseon) texts such as ''[Concise Reference for Famine Relief](/source/Guhwang_chwaryo)'' and ''[Revised and Augmented Farm Management](/source/Jeungbo_sallim_gyeongje)'' contain the detailed procedures on how to make ''meju'' for good quality ''ganjang'' and ''doenjang.''[{{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}}][{{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}}]
== Preparation ==
''Meju'' is usually made between October and December, typically around ''[ipdong](/source/Lidong)'' in early November.[{{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](/source/Encyclopedia_of_Korean_Folk_Culture)|publisher=[National Folk Museum of Korea](/source/National_Folk_Museum_of_Korea)|language=ko|access-date=4 November 2016}}] 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](/source/Korean_royal_court_cuisine) was made around the fourth month of the [lunar calendar](/source/Korean_calendar), while ''meju'' made for home cooking was made around the tenth or twelfth month of the lunar calendar.[{{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](/source/Saveur)|access-date=17 June 2017}}] Fungi and bacteria, mainly ''[Bacillus subtilis](/source/Bacillus_subtilis)'' and various ''[Aspergillus](/source/Aspergillus)'' strains, are responsible for the fermentation of ''meju''.[{{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}}] Well fermented ''meju'' bricks are washed and [sun-dried](/source/Food_drying) for later use.