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
with the Korea JoongAng Daily
To write comments, please log in to one of the accounts.
Standards Board Policy (0/250자)