Friday, November 9, 2012
Autumn 2012, my husband and I went to Kuangjo in Gyeonggi Do, on the way back home, we were so existed to see "Maejoo/메주/豆酱曲“ were hung under the roof of a residential house,a rural area . This is impossible to see in the city....
I believe that many readers like the " Deonjang/된장/豆瓣酱“ or " Gochujang/고추장/辣椒酱“. Maejoo is the main ingredient for making Deonjang , Gochujang and soy bean sauce.
Meju or Mae is also known asjoomaljang (말장), is a brick of dried fermented soybeans in Korean cuisine. While not consumed on its own, it serves as the basis of several Korean condiments, such as doenjang, gochujang, or ganjang. Meju is produced by boiling soybeans, then crushing them in a mortar. Frequently, other grains are also mixed in when making meju. The specific process followed when making meju varies slightly depending on which food it will be used to make.
To produce doenjang, dried soybeans are boiled and stone-ground into coarse bits. This paste is then formed into blocks, which are called meju (메주). The blocks are then exposed to sunlight or warmth. When so exposed, dried rice plants are attached to the surface of the soybean blocks. Dried rice plants are readily available in Korea and are a rich source of bacteria (Bacillus subtilis). The fermentation process begins at this stage. The Bacillus subtilis bacteria reproduce, consuming soybean protein and water in the meju. The unique smell of the meju is mainly the ammonia produced by the bacteria. One to three months later, depending on the block size, the meju are put into large, opaque pottery jars with brine and left to further ferment, during which time various beneficial bacteria transform the mixture into a further vitamin-enriched substance (similar to the way milk ferments to become yogurt). Liquids and solids are separated after the fermentation process, and the liquid becomes Korean soy sauce (Joseon ganjang; 조선간장). The solid, which is doenjang, is very salty and quite thick, often containing (unlike most miso) some whole, uncrushed soybeans.