Traditional Recipe for Korean Soy Sauce (Ganjang) Using Fermented Meju Blocks
(fermented soybean blocks used as the base for Doenjang paste)

Ingredients:

• Fermented Meju blocks (fermented soybean blocks, base for Doenjang paste)

• Clean water (spring or filtered)

• Sea salt (amount varies according to taste and preservation needs)

Equipment:

• Large ceramic, stoneware, or wooden container (traditionally called onggi)

• Breathable cloth or lid

• Weight or stone for pressing (optional)

Detailed Steps:

1. Preparation of the mixture
   Place the fermented Meju blocks in the fermentation container.
   Completely cover the blocks with clean water (about 3 to 4 times the volume of the blocks).

2. Initial liquid fermentation
   Let macerate at room temperature (15-20 °C), covered with a clean cloth to prevent dust while allowing air circulation.
   This stage usually lasts 2 to 3 months.
   During this time, enzymes and bacteria ferment the paste, and the liquid slowly transforms into natural soy sauce (Ganjang).

3. Filtering the soy sauce
   After 2-3 months, strain the liquid by pressing the blocks well to extract all the sauce.
   The collected liquid is the natural Korean soy sauce, called Ganjang.

4. Salting and maturation
   Add sea salt to the filtered liquid to reach about 15-18% salt content, ensuring preservation.
   Transfer the sauce to a clean container, then let it mature for another 1 to 3 months at room temperature to fully develop the flavors.

5. Storage
   Once maturation is complete, store the soy sauce in a cool place, in airtight bottles or jars.

Important Notes:

• The resulting soy sauce is naturally fermented, without additives or preservatives.

• Its flavor is rich, deep, slightly salty, and umami.

• Quality depends on the initial fermentation of the Meju blocks, the salt used, and the maturation time.

• Traditionally, this process is carried out in outdoor earthenware jars, benefiting from the natural microorganisms in the air.