@_cookim_: Meju & Gan Jang During the Japanese colonial period, Korea's traditional Jang culture for soy sauce was significantly diminished. In its place, mass-produced, chemically-driven "acid-hydrolyzed soy sauce" (like Jinganjang) became the norm. However, many artisans across Korea are still dedicated to preserving our authentic heritage. To rediscover the roots of Korean cuisine, I am currently learning the art of fermentation from Jang master (specially gan jang) Ki Soon-do, a designated National Master of Traditional Foods. Through my upcoming content, I hope to share the profound beauty of Korean fermentation culture with the world. What is Meju? - Meju is the cornerstone of traditional Korean cuisine, made by mashing and shaping boiled soybeans into blocks for fermentation. It is more than just a block of beans—it is a "masterpiece of fermentation," where natural microorganisms from the environment settle during the drying process to create a deep, complex flavor. Why is Meju so Important? -> Because Meju is the very foundation of Korean taste. - Soy Sauce (Ganjang) & Soybean Paste (Doenjang): When dried Meju is fermented in brine, the liquid becomes Ganjang, and the remaining solids become Doenjang. - Gochujang: Finely powdered Meju serves as the essential base for Gochujang. - Since almost every Korean dish is seasoned with these three, Meju is the beginning and the root of all Korean flavors. Unique Characteristics of Ganjang (traditional Korean Soy Sauce) - Natural Umami Crafted by Time: Ganjang undergoes a slow maturation process of at least 6 months. Without any artificial additives, the simple harmony of soybeans, salt, and water creates a rich, natural umami. - An 'Orchestra' of Microorganisms: Unlike industrial methods that use a single strain of bacteria, the Korean traditional method allows diverse wild microorganisms to enter naturally. This coexistence results in a "multilayered, profound flavor" that is impossible to replicate artificially. Ganjang ingredients - Soybeans (Baektae) - Salt - Water Recipe in my bio

Cookim

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Monday 27 April 2026 13:17:34 GMT