'Meju' (메주) ферментированный комок сои ; домашний Doenjang

*My Home Recipe in Korea/Корейская кухня


Меджу - это кирпич из высушенных ферментированных соевых бобов.
Это обычно делается между октябрем и декабрем, как правило, около Ipdong в начале ноября.



※Ingredients

-Soybeans : 3kg
-Water



※Cooking Details


1. Prepare soybeans


-Wash 3kg of soybeans in water.

-Soaked beans in cold water for 7 hours.



2. Steam soybeans


-Put soaked soybeans in a cotton cloth and place on steamer to steam in rice cooker.



3. Make Meju


-Smash the steamed soybeans.

-Put smashed soybeans in square frame and shape.



4. Dry Meju


-Put meju on rice straw and dry it in well-ventilated and shady place for 3 days.

-Turn over two or three times a day to dry both sides well.

-After drying for about 3 days, the surface of Meju is dry.


※How to tie meju with straw

-🎬(6:29)


-Please hang it in a place with nice bright lighting for about 40days. Just keep out of snow or rain.


with MYHOMEREICPE
(づ｡◕‿‿◕｡)づ


※Contact : [email protected]



#HomemadeMeju
#fermentedcondiment
#brickofdriedfermentedsoybeans


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