> Korean Fermented Foods > Stories of Korean Source
1. Prepare lumps of meju (fermented soybeans).
2. Put salt into a wicker (or bamboo) basket,
and place this basket over a large container. Pour water
into the basket to make brine. Pass brine through a fine
sieve. Prepare an earthenware jar with a wide mouth to receive
much sunshine. Pour hot water into the jar to sterilize
it. Brush meju lumps clean, and wash them one by one in
3. Put washed meju lumps in the jar and
pour brine over them.
4. Put clean soot (Korean charcoal made
by burning wooden pieces), peppers, and jujubes into the
jar and keep the jar covered for 3 days. Open the jar to
have the contents exposed to the sun.
5. Cover the jar with a piece of fabric
net, and leave it for 40 days. Open the jar as often as
possible to have the contents exposed to the sun. After
40 days, take out charcoal, peppers, and jujubes. Prepare
another jar and a sieve. Place the sieve at the mouth of
the new jar, and pass the liquid (called soybean sauce)
through the sieve into the new jar.
6. After pouring out the liquid from the
jar, take out meju lumps. Steam glutinous rice and cool
it down. Mix the meju with steamed glutinous rice well.
Add meju powder and salt. This mixture is called soybean
7. When putting the paste into an earthenware
jar for preserving, insert dried red peppers into the paste.
Press the paste with hands, sprinkle salt on it, and cover