View source for Meju

{{Short description|Fermented soybean bricks}}
{{Italic title|reason=
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{{Infobox food
| name             = ''Meju''
| image            = Meju (fermented soybean).jpg
| caption          = Air-drying ''meju'', tied with rice straws
| alternate_name   =
| country          = [[Korea]]
| region           =
| national_cuisine = [[Korean cuisine]]
| creator          =
| year             =
| mintime          =
| maxtime          =
| type             =
| course           =
| served           =
| main_ingredient  = [[Soybean]]s
| minor_ingredient =
| variations       =
| serving_size     = 100 g
| calories         =
| protein          =
| fat              =
| carbohydrate     =
| glycemic_index   =
| similar_dish     =
| other            =
}}
{{Infobox Korean name
| title      = Korean name
| hangul     = {{lang|ko|메주}}
| hanja      = none
| rr         = meju
| mr         = meju
| koreanipa  = {{IPA|ko|me.dʑu|}}
}}
'''''Meju''''' ({{Korean|hangul=메주}}) is a brick of dried fermented [[soybean]]s.<ref name="KELD">{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=55411|title=meju|website=[[Korean-English Learners' Dictionary]]|publisher=[[National Institute of Korean Language]]|script-title=ko:메주|access-date=17 June 2017}}</ref> 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]] (chili paste).<ref name="KELD" /> ''Meju'' is produced by pounding, kneading, and shaping cooked soybeans, and undergoes fermentation with ''[[Aspergillus oryzae]]'' and/or ''[[Bacillus subtilis]]''.<ref name="KELD" /><ref name="Lee">{{Cite book|url=http://www.fao.org/docrep/x2184e/x2184e00.htm|title=Fermented cereals. A global perspective|last=Lee|first=Cherl-Ho|publisher=[[Food and Agriculture Organization of the United Nations]]|year=1999|isbn=978-92-5-104296-0|editor-last=Haard|editor-first=Norman F.|series=FAO Agricultural Services Bulletin|location=Rome|pages=91|chapter=Cereal Fermentations in Countries of the Asia-Pacific Region|issn=1010-1365|editor-last2=Odunfa|editor-first2=S.A.|editor-last3=Lee|editor-first3=Cherl-Ho|editor-last4=Quintero-Ramírez|editor-first4=R.|editor-last5=Lorence-Quiñones|editor-first5=Argelia|editor-last6=Wacher-Radarte|editor-first6=Carmen|chapter-url=http://www.fao.org/docrep/x2184e/x2184e09.htm|issue=138}}</ref>
== Etymology ==
The word ''meju'' ({{lang|ko|메주}}) is derived from [[Middle Korean]] ''myejo'' ({{lang|ko|몌조}}), which is itself derived from ''myeoju'' ({{lang|ko|며주}}), as recorded in the 1527 book, ''[[Hunmong jahoe|Collection of Characters for Training the Unenlightened]]''.<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=421282|title=meju|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:메주|access-date=17 June 2017}}</ref><ref name="Choe">{{cite wikisource |script-title=ko:훈몽자회 |first=Sejin |last=Choe |author-link=Choe Sejin |plaintitle=Hunmong jahoe ''[[:s:ko:훈몽자회|훈몽자회(訓蒙字會)]]'' |wslanguage=ko |trans-title=Collection of Characters for Training the Unenlightened |location=Joseon Korea}}</ref> Earlier forms transcribed using [[hanja]] (Chinese characters) include ''miljeo'' ({{Korean|hangul=밀저|hanja=蜜沮|labels=no}}) as recorded in ''[[Jilin leishi|Things on Korea]]'', a 12th-century book on Korea written by a [[Song dynasty|Song]] scholar.<ref name="Mu">{{cite wikisource |script-title=zh:雞林類事 |first=Mù |last=Sūn |plaintitle=Jīlín lèishì ''[[:s:zh:雞林類事|雞林類事]]'' |wslanguage=zh |trans-title=Things on Korea |location=Song China}}</ref>
== History ==
The custom of fermenting soybeans is assumed to have begun prior to the era of the [[Three Kingdoms of Korea|Three Kingdoms]] (57 BCE to 668 CE).<ref name="Gang">{{Cite news|url=http://www.dailian.co.kr/news/view/47103 |script-title=ko:항암효과가 탁월한 우리의 구수한 된장|last=강|first=명기|date=20 October 2006|work=Dailian|access-date=17 June 2017|language=ko}}</ref>
The ''[[Records of the Three Kingdoms]]'', a [[Jin dynasty (265–420)|Chinese]] historical text written and published in the 3rd century, mentions that "[[Goguryeo]] people are good at brewing fermented soy beans." in the section titled ''[[Dongyi|Eastern foreigners]]'', in the ''[[Book of Wei]]''.<ref name="Hwang">{{Cite news|url=http://weekly.hankooki.com/lpage/coverstory/201301/wk20130109202047121180.htm |script-title=ko:바람이 말리고 세월이 삭힌 깊은 맛|last=황|first=광해|date=9 January 2013|work=[[Hankook Ilbo]]|access-date=17 June 2017|language=ko}}</ref><ref name="Koo">{{Cite news|url=http://koreana.kf.or.kr/pdf_file/2004/2004_SPRING_E062.pdf|title=Ganjang and Doenjang: Traditional Fermented Seasonings|last=Koo|first=Chun-Sur|date=Spring 2004|work=[[Koreana (magazine)|Koreana]]|access-date=7 June 2017|publisher=[[Korea Foundation]]|issue=1|volume=18|archive-url=https://web.archive.org/web/20161109223426/http://koreana.kf.or.kr/pdf_file/2004/2004_SPRING_E062.pdf|archive-date=9 November 2016|url-status=dead}}</ref> [[Onggi|Jangdoks]] (pots) used for [[soy sauce]] brewing are found in the [[mural]] paintings of [[Anak Tomb No. 3|Anak Tomb No.3]] from the 4th century [[Goguryeo]].<ref name="Sin">{{Cite news|url=http://vip.mk.co.kr/news/view/21/20/1340065.html |script-title=ko:행복을 부르는 맛 ‘간장’…집에서 만든 만능간장소스 하나면 OK|last=신|first=동민|date=9 November 2015|work=[[Maeil Business Newspaper]]|access-date=17 June 2017|language=ko}}</ref>
In ''[[Samguk Sagi|Historical Record of the Three Kingdoms]]'', ''meju'' was reported to be one of the wedding presents offered by [[Sinmun of Silla|King Sinmun]] in February 683.<ref name="Ha">{{Cite news|url=http://pub.chosun.com/client/news/viw.asp?cate=C03&mcate=M1006&nNewsNumb=20160119157&nidx=19158|script-title=ko:신라시대에 왕비 폐백품목에도 있었던 식품은?|last=하|first=상도|date=11 January 2016|work=[[The Chosun Ilbo]]|access-date=17 June 2017|language=ko|archive-date=25 January 2016|archive-url=https://web.archive.org/web/20160125232520/http://pub.chosun.com/client/news/viw.asp?cate=C03&mcate=M1006&nNewsNumb=20160119157&nidx=19158|url-status=dead}}</ref><ref name="Kim">{{cite wikisource |script-title=ko:삼국사기 |first=Kim |last=Bu-sik |author-link=Kim Busik |year=1145 |plaintitle=Samguk sagi ''[[:s:ko:삼국사기|삼국사기(三國史記)]]'' |wslanguage=ko |trans-title=History of the Three Kingdoms |location=Goryeo Korea}}</ref> According to ''[[Haedong yeoksa|History of Korea]]'', citing the ''[[Xin Tangshu|New Book of Tang]]'', ''meju'' was also a local specialty of [[Balhae]]'s [[Chaekseong]] region.<ref name="Ouyang">{{cite wikisource |script-title=zh:新唐書 |last1=Ōuyáng |last2=Sòng |first1=Xiū |first2=Qí |author1-link=Ouyang Xiu |author2-link=Song Qi |plaintitle=Xīn Tángshū ''[[:s:zh:新唐書|新唐書]]'' |wslanguage=zh |trans-title=New Book of Tang |location=Song China}}</ref>
''[[Sikhwaji|The Treatise on Food and Money]]'', a section from the ''[[Goryeosa|History of Goryeo]]'', recorded that ''ganjang'' and ''doenjang'' were included in the relief supplies in 1018, after a [[Goryeo–Khitan War|Khitan invasion]], and in 1052, when a [[famine]] occurred.<ref name="Gim2">{{Cite news|url=http://travel.chosun.com/site/data/html_dir/2012/01/18/2012011801485.html|script-title=ko:정월에 담근 장이 가장 맛있다는데…|last=김|first=성윤|date=19 January 2012|work=[[The Chosun Ilbo]]|access-date=17 June 2017|language=ko|archive-date=4 March 2015|archive-url=https://web.archive.org/web/20150304183809/http://travel.chosun.com/site/data/html_dir/2012/01/18/2012011801485.html|url-status=dead}}</ref><ref name="Gim3">{{Cite book|title=Goryeosa|title-link=Goryeosa|last=Gim|first=Jongseo|year=1451|location=Joseon Korea|language=Literary Chinese|script-title=ko:고려사(高麗史)|author-link=Kim Jong-seo (general)}}</ref> [[Joseon]] texts such as ''[[Guhwang chwaryo|Concise Reference for Famine Relief]]'' and ''[[Jeungbo sallim gyeongje|Revised and Augmented Farm Management]]'' contain the detailed procedures on how to make ''meju'' for good quality ''ganjang'' and ''doenjang.''<ref name="Gang" /><ref name="Jinhyulcheong">{{Cite book|title=Guhwang chwaryo|last=Unknown|publisher=Jinhyulcheong|year=1554|location=Joseon Korea|language=Literary Chinese|script-title=ko:구황촬요(救荒撮要)|trans-title=Concise Reference for Famine Relief}}</ref><ref name="Yu">{{Cite book|title=Jeungbo sallim gyeongje|title-link=Jeungbo sallim gyeongje|last1=Yu|first1=Jungrim|last2=Hong|first2=Manseon|year=1766|location=Joseon Korea|language=Literary Chinese|script-title=ko:증보산림경제(增補山林經濟)|trans-title=Revised and Augmented Farm Management}}</ref>
== Preparation ==
''Meju'' is usually made between October and December, typically around ''[[Lidong|ipdong]]'' in early November.<ref name="Jeong">{{Cite web|url=http://folkency.nfm.go.kr/kr/topic/%EB%A9%94%EC%A3%BC%EC%91%A4%EA%B8%B0/3775 |script-title=ko:메주 쑤기|last=정|first=현미|website=[[Encyclopedia of Korean Folk Culture]]|publisher=[[National Folk Museum of Korea]]|language=ko|access-date=4 November 2016}}</ref> 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 [[Korean calendar|lunar calendar]], while ''meju'' made for home cooking was made around the tenth or twelfth month of the lunar calendar.<ref name="Jeong" /> In Sunchang, ''meju'' for [[gochujang]] was made around August and September.<ref name="Jeong" /> Traditionally, ''meju'' for ''[[guk-ganjang|ganjang]]'' and ''[[doenjang]]'' (which are produced together) are made entirely of fermented soybeans, while ''meju'' for [[gochujang]] are made using soybeans mixed with [[rice]], [[barley]], or [[wheat]]. 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.<ref name="Jeong" />
Soybeans are washed, soaked overnight, and cooked.<ref name="Jeong" /> They are usually boiled in a ''[[gamasot]]'' (cauldron), but can also be steamed in a ''[[siru]]'' (steamer), for at least three to four hours and usually five to eight hours.<ref name="Jeong" /> Cooked beans are drained in a ''[[sokuri]]'' (bamboo basket) and pounded in a ''[[jeolgu]]'' (mortar) while still hot.<ref name="Jeong" /> About {{Convert|1.8-3.6|L}} of pounded soybeans are chunked, compressed, and shaped into a cube or a sphere to form ''meju''.<ref name="Jeong" /> The ''meju'' bricks are then dried in a cool shaded area until firm.<ref name="Jeong" /> When the bricks harden, they are tied with rice [[straw]]s to the [[eaves]] of the house for air-drying, during which the rice stalks transfer ''Bacillus subtilis'' bacteria to ''meju'' bricks.<ref name="Jeong" /><ref name="Rodbard">{{Cite news|url=http://www.saveur.com/korean-jang-sauce-hooni-kim|title=Journey to the Home of Korea's Mother Sauces|last=Rodbard|first=Matt|date=22 November 2016|work=[[Saveur]]|access-date=17 June 2017}}</ref> Fungi and bacteria, mainly ''[[Bacillus subtilis]]'' and various ''[[Aspergillus]]'' strains, are responsible for the fermentation of ''meju''.<ref name="Lee" /><ref>{{Cite journal|title=Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea |last1=Hong |first1=Seung-Beom |last2=Kim |first2=Dae-Ho |last3=Samson |first3=Robert A. |journal=Mycobiology|date=2015-09-30|volume=43 |issue=3 |pages=218–224 |doi=10.5941/MYCO.2015.43.3.218 |pmid=26539037 |pmc=4630427 |language=en}}</ref> Well fermented ''meju'' bricks are washed and [[Food drying|sun-dried]] for later use.<ref name="Jeong" />
== See also ==
* [[List of fermented soy products]]
== References ==
{{Reflist}}
{{Portal bar|Food}}
[[Category:Korean words and phrases]]
[[Category:Fermented soy-based foods]]
[[Category:Korean cuisine]]