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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 a 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.
| Meju4 bricks, about 1.6 kg each | Soybean bricks already fermented by Bacillus and moulds[song2021] |
| Brine, 18 % w/v solar salt20 L | [song2021] |
| Dried hot red peppers2 | [song2021] |
| Charcoal1 lump, about 12 g | [song2021] |
| Starter | none defined: traditional ganjang comes from soaking spontaneously fermented meju, without defined starter cultures (Han 2026, Chin 2024); the meju carries Bacillus and Aspergillus, and the Tetragenococcus that takes over in the brine is rarely found in meju (Chin 2024) |
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
Fermented soybean bricks (meju) steep for about two months in salt brine with charcoal and dried chillies in a 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 °CReported[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 |
Hansik jang starts from whole meju bricks and needs no starter culture, unlike modernised ganjang, which is inoculated with Aspergillus oryzae (Chin 2024). One brining gives two products, the liquid (ganjang) and the solids (doenjang). Doenjang of the other Food Code type is made from grain or soybean 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
Jang making was designated a national intangible heritage in Korea in 2018 (Ministry of Foreign Affairs). On 3 December 2024 the UNESCO intangible heritage committee, meeting in Asunción, decided to add Korean jang making to its Representative List. UNESCO's summary says the practice is passed on within families, primarily from mothers and mothers-in-law to their daughters and daughters-in-law.
