Behind Bokman: Our Meju
At the heart of our homemade doenjang and soy sauce is meju – a cornerstone of Korean fermentation, crafted with patience and care to build layers of deep, savoury umami.
We begin with soybeans simmered for six hours, hand-crushed, and shaped into bricks. Bound with rice-straw rope, they hang to dry for weeks as the natural mould and bacteria from the straw inoculate the beans. Over time, a fine mould blossoms, drawing out moisture and complexity.
Once dried, the meju is submerged in a brine enriched with dates, charcoal, and dried chillies. After six months, we separate solids from liquid: the solids continue ageing for up to three years, slowly becoming doenjang, while the liquid matures into our house-brewed ganjang (soy sauce).