description Meju Overview
Meju is a traditional Korean food product consisting of dried, fermented blocks of cooked soybeans. The blocks are naturally inoculated with wild molds and bacteria, such as Aspergillus oryzae, during an outdoor drying process. Serving as the essential starter culture for many Korean staples, meju is fermented in brine to produce doenjang (soybean paste) and ganjang (soy sauce). It forms the foundational flavor base for much of Korean cuisine.
insights Ranking position
Meju ranks #127 of 238 in the Fermented Food ranking, behind Dadih, ahead of Buttermilk.
help Meju FAQ
What Korean foods are made from meju blocks?
Meju is the fermentation base for doenjang soybean paste and ganjang soy sauce. It is also used in traditional gochujang production, alongside ingredients such as red pepper powder and grain.
Why are meju blocks hung with rice straw?
Rice straw helps suspend the blocks while air circulates around them during drying and fermentation. It can also carry microorganisms involved in traditional fermentation, including Bacillus species.
Is meju the same as Japanese koji?
No. Traditional meju is made as whole soybean blocks fermented by a mixed community of molds and bacteria, while Japanese koji usually grows a selected Aspergillus culture on loose rice, barley, or soybeans.
Why does traditional meju develop mold on the outside?
The blocks are deliberately exposed to naturally occurring microorganisms while drying, so visible fungal growth can be part of the traditional process. Safe production still depends on controlled ingredients, ventilation, temperature, and experienced assessment rather than accepting any mold indiscriminately.
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