#meju

[ericmun]

2021.11.16 Shinhwa’s Eric Instagram Update:

Homemade fermented soybean lumps that will hang until spring. Thank you ❤️   #Fermentedsoybeanpaste #Doenjangjjigae #Meju #thankyou

Source: muneric Translation: EricMun.tumblr

[cooking-advice-asks]

Well, this one is a brand-new type of project for me. Big thanks to Maangchi for her instruction on making this food. What you see here are blocks of meju. Basically it's soybeans cooked and made into a paste and then dried out.

The process will take maybe a year so I'm really hopeful for success and a good outcome. If all goes well, after hanging them to air-dry and to ferment, these blocks will go into a crock of salty water, creating the wonderful foods of traditional ganjang as well as doenjang.

Korean food is a type of cooking I really only became much aware of in the last few years. Of course everyone knows at least a *little* bit about kimchi, but beyond that, it seems to me that a lot of wonderful Korean foods haven't gotten a lot of appreciation here in the US until quite recently, and even now a whole lot of it is being overlooked. While I'm eager to see how the homemade version turns out, doenjang is a wonderful ingredient that you can find at any Korean market, and I think anyone who can find it should try cooking with it.

[scarymaangchi]

[unmattata]

Gosain Sagargir, a Shaivite Yogi, seated on a leopard skin, Mankot, circa 1700. Brush and ink heightened with gouache on paper.

This arresting study of a yogi is close in style to several works ascribed or attributed to the early Mankot master Meju (active circa 1680-1730), particularly in the facial style to a portrait of a courtier smoking a hookah (whose inscription has caused confusion over the years as to whether it is a portrait of Meju or by him)...  and to a portrait of a prince (possibly Mahipat Dev) datable to circa 1700-1710 in the Brooklyn Museum of Art.

- Sotheby’s

[ericmun]

2021.11.13 Shinhwa’s Eric Instagram Update:

The beans grown by my maternal grandmother are being boiled and cooled down. I hope it becomes a healthy and delicious soybean paste with the love of my grandmother and family #SoybeanPaste #HomemadeSoybeanPaste #Meju #MakingMeju # I only have enough for my family. I’m not selling, sorry

T/N: Maternal grandmother is his mother-in-law's mom.

Comments & Replies:

OP: ㅎㅎ I really like this side of you. ERIC: Jenny, you are a kind-hearted person~

OP: There’s nothing you can’t do~I can’t help but like you ERIC: Even if you say that, I can’t give you any Doenjang (soybean paste)! 😍 OP: Wow~~ This wittsㅋㅋㅋ

OP: It's so delicious when you steam fermented soybeans and mix them with sugar~~~ ERIC: It's sweet and savory even if you just eat it plain~

OP: This is really the original!! You've done a great job! You know if you eat too much of it 😂 ERIC: 😂

OP: In the past, when my grandmother was alive, she used to make fermented soybeans and soy sauce, but I hated the smell of fermented soybeans when I was young.. I miss my grandmother. I pray that the fermented soybean lump will be made well 🙏🙏 ERIC: Right? As I get older, simple but sincere memories of food feel more valuable than luxurious and expensive ones~👍🏻

OP: I also boiled beans and made Meju (fermented soybeans) yesterday and today...The beans are boiled well~~The color came out very well.. Don't eat too much... 👍👍 ERIC: Oh! There's someone else who also makes soybean paste~ Very good.

OP: Oppa, don't we share even one bean? Shinchang and Shinhwa share one bean and eat it! Give me some too!😢😢😢😢😢 ERIC: No (in aegyo) OP2: Oppa who says "no" with aegyo (no😂) 😂😂😂ㅋㅋㅋSo cute 😍😍😍😂😂😂ㅋㅋㅋㅋㅋ 😂😂😂🧡🧡❤ OP3: If you don’t want to let’s get marriedㄱ.... 👰‍♂️ OP4: Why are you supporting the cute voice in the comments? 😮 OP: What is this.. I’m upset 😤 T/N: 시져 is  싫어 (no) written in a cute way

OP: The bowl... Do you cool it down together?? 😢 ERIC: I took the photos while blowing the beans~

Source: muneric Translation: EricMun.tumblr

[girlcoworker]

June 10 - meju blocks have been submerged in brine.

[loveallcatsandkittens]

Meju comforting daddy in South Korea. 

[nyculturesgroup-blog]

Anatomy of a dish part 4 as we've said many times #miseenplace is one key to always tasty food. A year ago we made some #shiokoji and mixed it with some #maijiang or #meju and raw #sugar. This is not only the best #barbeque sauce ever - #suavecito - but a great quick marinade. This is not only an #aspergillum #oryzae but also a #bacillussubtilis #ferment that lasts for years. #culturesgroup #chefkenfornataro @culturesgroup For glad #grilling #scallions this #sauce is #amazing. All year we added #cilantro stems to this. @mtckitchen @culturesgroup @_broken_mold @bolognarose @alangschwartz