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Soy and legumes from Korea
Fermented soybean bricks (meju) steep for about two months in salt brine with charcoal and dried chillies in an earthenware crock. The liquid is then drawn off and aged as soup soy sauce (guk-ganjang), and the softened bricks are mashed and aged as doenjang. One brining gives both sauces. Made in 4 steps over 20 months – 2.2 years. The longest step, age the liquid as ganjang, takes 5.9–12 months (Song D.H 2021). Salt is 17–18 % (Song D.H 2021). Bacillus and Aspergillus do most of the fermenting.
| Main step | 5.9–12 monthsReported[song2021][han2026][chin2024] | Age the liquid as ganjang |
|---|---|---|
| Temperature | 25–30 °CMeasured[song2021][han2026] | Steep the meju in brine with charcoal and chillies |
| Salt | 17–18 %Reported[song2021][chin2024] | Steep the meju in brine with charcoal and chillies |
| Acidity | pH 4.7–6.8Measured[bahuguna2023] | Mash the solids and age them as doenjang |
| 4 bricks, about 1.6 kg each | Meju · Soybean bricks already fermented by Bacillus and moulds[song2021] |
| 20 L | Brine, 18 % w/v solar salt[song2021] |
| 2 | Dried hot red peppers[song2021] |
| 1 lump, about 12 g | Charcoal[song2021] |
| Starter | meju (its moulds and Bacillus) |
Total time across the recorded steps: 20 months – 2.2 years
What changes: Salt brine soaks into the meju bricks while their flavour moves into the brine
Output: dark brine and softened meju.
Microbes at work in this step
meju enzymes dissolve into the brine; the Bacillus and Aspergillus of the meju give way to salt-tolerant Tetragenococcus, Staphylococcus and yeasts
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Japanese miso and shoyu start from grain koji grown with a pure mould. Hansik jang starts from whole meju bricks fermented by wild Bacillus and moulds, and one brining gives two products, the liquid (ganjang) and the solids (doenjang). Factory doenjang is made from koji instead.
Korea's Food Code limits Bacillus cereus in jang (except meju) to 10,000 CFU per g. In a survey of 36 cottage-industry doenjang, 5 carried B. cereus and 3 were above that limit, most likely from raw materials or poor hygiene. The Food Code also limits ochratoxin A in meju to 20 µg/kg.
Hazards the sources name: Bacillus cereus (in 5 of 36 cottage doenjang; 3 above the Korean limit, up to 6.15 log CFU/g).
Every number is labelled with how it is known. How this atlas is made
In 2024 UNESCO added Korean jang making to its Representative List of intangible heritage. It is passed on within families, mostly from mothers and mothers-in-law to daughters and daughters-in-law.
