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Introduction of Korean pastes
Matured sauce>>

Meju (fermented soybeans)


○ The five necessary conditions of Meju are Korean soybeans, clean water, sun-dried salt, a traditionally made breathable soy jar.

○ The soybeans for Meju need to be used within a month after harvesting.

○ Using firewood only, the soybeans are boiled.

○ Then wrap the boiled soybeans and let them dry under the sun or dry them over a rice straw in a warm place.


Dyenjang (Soybean paste)


○ Fermented Meju made of less than one month old soybean after the harvest becomes Dyengjang.

○ The maturation time for the Meju contained in a soy jar is about 70~80 days and once the Meju is well fermented, it becomes soy sauce and Dyenjang and soy sauce is the water of Meju and the remaining thick portion is Dyengjang.

○ Traditional Dyengjang is made when you store the thick portion of the Meju in another soy jar, sprinkle salt over it, and let it mature over two years in a sunny and well-circulated place.

○ Dyengjang changes its taste in accordance with the water and location so that it needs to be made with clean water and stored in a clean soy jar.


Soy sauce


○ After you separated the water of Meju, let it fermented over five years.

○ During the five years period, do not boil it down but allow it to be fermented to make raw soy sauce.

○ As time goes by, the amount of soy sauce will decrease, then combine two soy jars containing the same aged soy sauce into one jar.

○ Moving Dyenjang to another soy jar makes it bad; however, for soy sauce, moving soy sauce to another jar is the key to make aged good soy sauce.


Hot pepper paste


○ Purchase well-dried hot peppers and remove the top and seeds, and then grind them well in a grinder which is equipped with a metal removing device.

○ Using sweet rice and soybeans grown in a clean and non-polluted region, make hot pepper paste and Meju around Cheoseo and let them fermented.

○ Since hot pepper paste tastes less sour when it is fermented at a lower temperature, make one in November and December by the lunar calendar. And then leave it fermented over six months in a sunny place.

○ In accordance with ingredients, you can make flour, sweet rice, sweet potato, jujube and sweet rice, and garlic hot pepper pastes.


Cheonggukjang (Fermented soybean paste)


○ Soak good soybeans enough in the water.

○ Boil them in a cauldron with water until they are fully cooked.

○ Drain water in a sieve.

○ Cover and leave the boiled soybeans with a gauze in a warm place for 2-3 days, then sticky thread-like substances appear.

○ Pound the fermented soybeans in a mortar.

○ Mix them with roasted soy power and garlic.

○ Then add crushed hot peppers, salt, and green onions.

○ You can make round balls of Cheonggukjang or store it in a glass bottle.

Related Information of Yongin Hakil Village's Introducing
Theme Sightseeing
Hakil Reservoir
Japanese plum and cherry blossoms road
Janggyeongsa Temple and the old house of General Ju-Kuk Lee
Waujeongsa Temple
Special product
Introduction of blue duck rice
Introduction of Korean pastes
Introduction of herbs
Matured sauce>>
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