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Meju (메주) is a brick of dried fermented soybeans. While not consumed on its own, it serves as the basis of several Korean condiments, such as doenjang (soybean paste), ganjang (soy sauce), and gochujang (chili paste). Meju is produced by pounding, kneading, and shaping cooked soybeans, and undergoes fermentation with Aspergillus oryzae and/or Bacillus subtilis.

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  • Meju
  • Meju
  • Meju
  • Meju
  • メジュ
  • 메주
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  • El meju, también conocido como maljang (hangul 말장), es un bloque de soja fermentada seca en la cocina coreana.​​ Aunque no se consume solo, sirve como base de varios condimentos coreanos, tales como el doenjang, la salsa de soja o el gochujang. El meju se elabora hirviendo soja, y machacándola después en un mortero. Con frecuencia también se mezclan otras semillas. El proceso específico seguido para elaborar el meju cambia ligeramente según la comida para cuya elaboración se usará.​
  • Le meju (coréen : 메주, [me.dʑu]) est une pâte de soja fermenté, utilisé pour faire différentes sauces épaisses, telles que doenjang, gochujang, ou ganjang, dans la cuisine coréenne.
  • Il meju (in coreano 메주?) è un blocco di fagioli di soia fermentati utilizzato per la preparazione di diversi condimenti della cucina coreana come la doenjang, la salsa di soia (ganjang), e la gochujang.
  • メジュ（메주）は大豆を発酵させた、朝鮮の調味料に用いる材料。大豆を茹でてからつぶし、成形して乾燥および発酵させたもので、コチュジャンやテンジャン、カンジャンなどの原料となる。
  • Meju (메주) is a brick of dried fermented soybeans. While not consumed on its own, it serves as the basis of several Korean condiments, such as doenjang (soybean paste), ganjang (soy sauce), and gochujang (chili paste). Meju is produced by pounding, kneading, and shaping cooked soybeans, and undergoes fermentation with Aspergillus oryzae and/or Bacillus subtilis.
  • 메주(영어: Meju) 또는 말장은 콩을 삶아 절구에 찧은 다음 뭉쳐서 덩이를 만들어 발효·숙성시키기 위해 말린 것이다. 콩 외에 다른 곡물을 일부 섞기도 한다. 메주 자체로는 음식을 만들어 먹지 않고 된장이나 간장, 고추장과 같은 장을 담그는 기본적인 재료로 이용한다. 어떤 장을 만드냐에 따라서 제조법이 약간씩 달라진다.
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