Baku Kitchen! An independent reference of traditional food

Meju

메주

Blocks of boiled crushed soybeans, mould-ripened; the starter for all Korean jang.

South Korea Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
RATE

A full recipe for this dish has not been written yet.

History

Formed in late autumn, hung in straw under the eaves to catch wild bacteria, then brined at the first lunar month.

Frequently asked questions

What is Meju?

Meju is a fermented & pickled from South Korea: blocks of boiled crushed soybeans, mould-ripened; the starter for all Korean jang. Formed in late autumn, hung in straw under the eaves to catch wild bacteria, then brined at the first lunar month.

Made with

soy

Cooked

fermenteddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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