This year’s batch

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This year’s batch


A woman carefully dries bricks of meju, fermented soybeans used in Korean condiments such as gochujang (red pepper paste), doenjang (soybean paste) and soy sauce, yesterday, in the yard of a traditional Korean house in Panam-dong, Daejeon. Making meju is a time-consuming process, and after the soybeans are boiled and fermented, usually in November and December, the meju is dried in the sun. By Kim Seong-tae
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