Meju also known as maljang (말장), is a brick of dried ferment

Fermentation (food)

Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...

ed soybean

Soybean

The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses...

s in Korean cuisine. While not consumed on its own, it serves as the basis of several Korean condiment

Condiment

A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...

s, such as doenjang

Doenjang

Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...

, gochujang

Gochujang

Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...

, or ganjang

Ganjang

Ganjang is a kind of Korean soy sauce made from fermented soybeans. Ganjang is a uniquely Korean condiment.Traditionally, Koreans start processing soybeans around the 10th month of the lunar calendar. They soak soybeans overnight and then boil them. They then pound the soybeans into a powder and...

. Meju is produced by boiling soybeans, then crushing them in a mortar

Mortar and pestle

A mortar and pestle is a tool used to crush, grind, and mix solid substances . The pestle is a heavy bat-shaped object, the end of which is used for crushing and grinding. The mortar is a bowl, typically made of hard wood, ceramic or stone...

. Frequently, other grain

GRAIN

GRAIN is a small international non-profit organisation that works to support small farmers and social movements in their struggles for community-controlled and biodiversity-based food systems. Our support takes the form of independent research and analysis, networking at local, regional and...

s 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.