Check out my homemade meju!
These are blocks of crushed soybeans. When they’re ready I can use them to make doenjang and gukganjang, a traditional Korean soy sauce.
One of the reasons many Koreans don’t make their own meju anymore is that it takes a lot of effort and you need the space to prepare them, the time to dry them, and the patience to wait for them to get perfect. I don’t have a patio or any soil here in New York City, and I sometimes wish I lived in the countryside so I could make and grow all kinds of food. But after making gochujang with Jamie Frater in New Zealand, I came back to New York and made homemade gochujang in my apartment.
With care and attention, my gochujang turned out delicious. The taste of homemade gochujang can’t be compared to store bought gochujang. It’s deeper, richer, and much more complex. It’s like comparing processed cheese to aged cheese.
That inspired me to try to make meju in my apartment, too. I don’t have a patio so I hung these blocks in a well-ventilated place where they can get sunlight from the window.
Every time I look at my babies hanging it makes me happy. I hope my experiment is successful. It’ll be a long time before I’ll know how well it works!
Wish me luck!
Hi, Maangchi. I realised I can buy meju blocks in Seoul on my next trip. Can I use them for doenjang and gochujang? Thanks!
Yes, of course you can make doenjang (fermented soybean paste) and ganjang (soup soy sauce) with the meju! https://www.maangchi.com/recipe/doenjang
But you will need meju-garu to make gochujang (fermented hot pepper paste). https://www.maangchi.com/ingredient/fermented-soybean-powder
Have a nice trip, Sergio!
Thanks, Maangchi! I’m already back to Spain, and guess what… I bought a block of meju in Seoul! I found it at Gyeongdong market (경동시장) in case anyone is interested, and I paid 20,000 won for it. Also, I bought a kimchi hangari in Insadong for 35,000 won. I’m really excited because I’ve always been fascinated by your video of how to make doenjang and guk ganjang but making the meju blocks was not really convenient for me, because of the space, but now, I will be able to. Thanks again for all your recipes!
Can you use Mejukaru to make soy sauce and denjang? Making blocks and drying them sees like a bit more work than I want to try at this point.
Mejugaru is not powder from meju blocks, so you can’t make soy sauce and doenjang from it.
Hi maangchi, im making a meju block,just started.after we block the cook soy bean.dry out for a week,then start the fermentation process.its ok for me to put in the warm and dark cupboard with straw for 2 week.may i know what is suitable temperature in the cupboard?then we hang for another 1 month right in sunny and good air vetilation.then ready for next process..cheers..
I’ve made meju before… it’s better to seed it with Doenjang if you don’t have rice straw. Also made soy sauce from scratch. ^_^ You get richer flavors in homemade soy sauce. I know the advanced and beginner’s version.
I will follow the recipe and make and enjoy this delicious food.
Hello Maangchi!
My family is enjoying all of the delicious food you are teaching me to make! Thank you so much! I found the page showing your beautiful Meju blocks and noticed it has been 1 year since you have posted about it. I have purchased your cookbook and did not see the recipe inside. Will there be a new cookbook? I am so excited to learn from you.
Thank you from the bottom of our stomach…er…hearts ;)
Keramira
Hi Keramira,
Thank you for your interest in my recipes!
The recipe is going to be in my new cookbook coming in May.
Good day Maangchi
I’m a vegetarian South African that worked in Korea for a few years and fell in love with some of the food that is on offer. I want to make my own meju blocks in SA, but I’m going to live in an apartment. I’ve been told that the meju blocks stink up a place in the first few weeks. Is this true? I have a balcony that I can hang them on. Do they need to be in doors? Also, I see in your photos you used string and not the grass straw to hang them with. Is is ok to do that? Does it still ferment the same way without the added help from the straw?
Hey Maangchi,
Did your meju turn out? Just curious since you didn’t have open air, and no dried rice leaves to string the meju up with. I understand that there are bacteria in the rice leaves that inoculate the meju. Was it a success?
Thank you for asking about my doenjang project. : ) Yes, it turned out very very delicious. I’m making it for my upcoming cookbook.
I would love it if you could post the recipe!!! I’ve always wanted to learn how to make this and soy sauce from scratch. Your cooking inspires me!
Yes, I will post the recipe someday! Thank you very much!
I wonder how it goes now Maangchi! How long would it take for them to finish?
Please, please, please tell us how you made the meju.
Sure, I will let you know later. Stay tuned!
They look great!!!!
I am sure the doenjang will be good. Wishing that you also get good soy sauce. But not sure how you will be able to boil it in the city.
Thank you so much for your good wishes! yes, when I boil the soy sauce, I need to go out to the middle of nowhere. The smell of boiling soy sauce is so strong! : )
WOW!!! Always wanted to try and make my own meju!