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''Meju'' () is a brick of dried fermented
soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source o ...
s. 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 ''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...
(chili paste). ''Meju'' is produced by pounding, kneading, and shaping cooked soybeans, and undergoes fermentation with '' Aspergillus oryzae'' and/or ''
Bacillus subtilis ''Bacillus subtilis'' (), known also as the hay bacillus or grass bacillus, is a gram-positive, catalase-positive bacterium, found in soil and the gastrointestinal tract of ruminants, humans and marine sponges. As a member of the genus ''Bacill ...
''.


Etymology

The word ''meju'' () is derived from
Middle Korean Middle Korean is the period in the history of the Korean language succeeding Old Korean and yielding in 1600 to the Modern period. The boundary between the Old and Middle periods is traditionally identified with the establishment of Goryeo in 918 ...
''myejo'' (), which is itself derived from ''myeoju'' (), as recorded in the 1527 book, '' Collection of Characters for Training the Unenlightened''. Earlier forms transcribed using
hanja Hanja (; ), alternatively spelled Hancha, are Chinese characters used to write the Korean language. After characters were introduced to Korea to write Literary Chinese, they were adapted to write Korean as early as the Gojoseon period. () ...
(Chinese characters) include ''miljeo'' () as recorded in '' Things on Korea'', a 12th-century book on Korea written by a
Song A song is a musical composition performed by the human voice. The voice often carries the melody (a series of distinct and fixed pitches) using patterns of sound and silence. Songs have a structure, such as the common ABA form, and are usu ...
scholar.


History

The custom of fermenting soybeans is assumed to have begun prior to the era of the
Three Kingdoms The Three Kingdoms of Cao Wei, Shu Han, and Eastern Wu dominated China from AD 220 to 280 following the end of the Han dynasty. This period was preceded by the Eastern Han dynasty and followed by the Jin dynasty (266–420), Western Jin dyna ...
(57 BCE to 668 CE). The ''
Records of the Three Kingdoms The ''Records of the Three Kingdoms'' is a Chinese official history written by Chen Shou in the late 3rd century CE, covering the end of the Han dynasty (220 CE) and the subsequent Three Kingdoms period (220–280 CE). It is regard ...
'', a Chinese historical text written and published in the 3rd century, mentions that "
Goguryeo Goguryeo (37 BC – 668 AD) (; ; Old Korean: Guryeo) also later known as Goryeo (; ; Middle Korean: 고ᇢ롕〮, ''kwòwlyéy''), was a Korean kingdom which was located on the northern and central parts of the Korea, Korean Peninsula an ...
people are good at brewing fermented soy beans." in the section titled '' Eastern foreigners'', in the '' Book of Wei''. Jangdoks (pots) used for
soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...
brewing are found in the
mural A mural is any piece of Graphic arts, graphic artwork that is painted or applied directly to a wall, ceiling or other permanent substrate. Mural techniques include fresco, mosaic, graffiti and marouflage. Word mural in art The word ''mural'' ...
paintings of Anak Tomb No.3 from the 4th century
Goguryeo Goguryeo (37 BC – 668 AD) (; ; Old Korean: Guryeo) also later known as Goryeo (; ; Middle Korean: 고ᇢ롕〮, ''kwòwlyéy''), was a Korean kingdom which was located on the northern and central parts of the Korea, Korean Peninsula an ...
. In the historical text '' Samguk sagi'', ''meju'' was reported to be one of the wedding presents offered by King Sinmun in February 683. According to ''
History of Korea The Lower Paleolithic era on the Korean Peninsula and in Manchuria began roughly half a million years ago. Christopher J. Norton, "The Current State of Korean Paleoanthropology", (2000), ''Journal of Human Evolution'', 38: 803–825. The earl ...
'', citing the ''
New Book of Tang The ''New Book of Tang'', generally translated as the "New History of the Tang" or "New Tang History", is a work of official history covering the Tang dynasty in ten volumes and 225 chapters. The work was compiled by a team of scholars of the So ...
'', ''meju'' was also a local specialty of
Balhae Balhae,, , ) also rendered as Bohai or Bohea, and called Jin (; ) early on, was a multiethnic kingdom established in 698 by Dae Joyeong (Da Zuorong). It was originally known as the Kingdom of Jin (震, Zhen) until 713 when its name was changed ...
's Chaekseong region. '' The Treatise on Food and Money'', a section from the historical text ''
Goryeosa ''Goryeosa'' (), or ''History of Goryeo'', is an extensive historical record of the Goryeo dynasty, compiled by the officials of Goryeo's successor state, Joseon. Its compilation started during the reign of Taejo of Joseon, Taejo (the founding ...
'', recorded that ''ganjang'' and ''doenjang'' were included in the relief supplies in 1018, after a Khitan invasion, and in 1052, when a
famine A famine is a widespread scarcity of food caused by several possible factors, including, but not limited to war, natural disasters, crop failure, widespread poverty, an Financial crisis, economic catastrophe or government policies. This phenom ...
occurred.
Joseon Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...
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.''


Preparation

''Meju'' is usually made between October and December, typically around '' ipdong'' in early November. 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 A lunar calendar is a calendar based on the monthly cycles of the Moon's phases ( synodic months, lunations), in contrast to solar calendars, whose annual cycles are based on the solar year, and lunisolar calendars, whose lunar months are br ...
, while ''meju'' made for home cooking was made around the tenth or twelfth month of the lunar calendar. In Sunchang, ''meju'' for
gochujang ''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...
was made around August and September. Traditionally, ''meju'' for '' ganjang'' and '' doenjang'' (which are produced together) are made entirely of fermented soybeans, while ''meju'' for
gochujang ''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...
are made using soybeans mixed with
rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
,
barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...
, or
wheat Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, whe ...
. 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. Soybeans are washed, soaked overnight, and cooked. They are usually boiled in a ''
gamasot (), or simply (), is a large, heavy pot or cauldron commonly used in Korean cuisine. Origin The modern Korean descends from the ancient ''jeong'' (鼎), which is made of bronze. Bronze ''sot'' are frequently unearthed as remains of the T ...
'' (cauldron), but can also be steamed in a '' siru'' (steamer), for at least three to four hours and usually five to eight hours. Cooked beans are drained in a '' sokuri'' (bamboo basket) and pounded in a '' jeolgu'' (mortar) while still hot. About of pounded soybeans are chunked, compressed, and shaped into a cube or a sphere to form ''meju''. The ''meju'' bricks are then dried in a cool shaded area until firm. When the bricks harden, they are tied with rice
straw Straw is an agricultural byproduct consisting of the dry wikt:stalk, stalks of cereal plants after the grain and chaff have been removed. It makes up about half of the crop yield, yield by weight of cereal crops such as barley, oats, rice, ry ...
s to the
eaves The eaves are the edges of the roof which overhang the face of a wall and, normally, project beyond the side of a building. The eaves form an overhang to throw water clear of the walls and may be highly decorated as part of an architectural sty ...
of the house for air-drying, during which the rice stalks transfer ''Bacillus subtilis'' bacteria to ''meju'' bricks. Fungi and bacteria, mainly ''
Bacillus subtilis ''Bacillus subtilis'' (), known also as the hay bacillus or grass bacillus, is a gram-positive, catalase-positive bacterium, found in soil and the gastrointestinal tract of ruminants, humans and marine sponges. As a member of the genus ''Bacill ...
'' and various ''
Aspergillus ' () is a genus consisting of several hundred mold species found in various climates worldwide. ''Aspergillus'' was first catalogued in 1729 by the Italian priest and biologist Pier Antonio Micheli. Viewing the fungi under a microscope, Miche ...
'' strains, are responsible for the fermentation of ''meju''. Well fermented ''meju'' bricks are washed and sun-dried for later use.


See also

* List of fermented soy products


References

{{Portal bar, Food Korean words and phrases Fermented soy-based foods Korean cuisine