Meju making ­
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Meju making ­

Published: 02 Dec. 2009, 23:00
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Villagers create meju, a brick of dried fermented soybeans, in Gundong-myeon, Gangjin, South Jeolla. Made with beans cooked for five hours, meju is fermented for 15 days and dried for 40 days. Mixed with water, salt and charcoal, meju produces traditional condiments such as doenjang, gochujang and soy sauce. [YONHAP]
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