Fresh Doenjang is made of soybeans harvested in November. Boiled soybeans straight from the new harvest are used (hence, no pre-soaking process is required) for making Meju, which is to be fermented until the next spring equinox when mold forms on the Meju. This Meju undergoes a secondary fermentation with the sunlight and wind of Yeong-am until Daeseo (the seasonal name for the peak of the heat) in July, when with the right regulation of sunlight and care, it becomes mature Doenjang.
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