I made fermented soybean lump(meju) and made Korean traditional paste. 

#Making Traditional Paste #Fermented Soybean Lump #Meju #Meju Beans
What is the basis of Korean food? It's seasoning.
So what are the basics of that seasoning?
I think it's soybean paste and soy sauce.
The traditional way of getting soybean paste and soy sauce requires a lot of time and effort.
You soak and boil these little beans, and then you make meju, and make sure the meju has good mold on it.
You put rice straw in the bottom to ferment the meju.
You put the fermented meju into the crock and soak with salt water.
That is the first part of making the paste.
Last winter, I captured the story of this long paste-making process.
For the second part, I'll show how soybean paste and soy sauce are divided.
Welcome to Inho's house, where you can taste the traditional flavors of Korea:)
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