Meju 메주 is made from fermented soybeans, dried in the sunlight and is also used to make Doenjang, fermented soybean paste. Soybean paste soup along with Kimchi 김치 is one of Koreans' favorite fermented food. Doenjang has a unique smell like cheese because it has the fermenting process.
Soybean paste soup with dried radish leaves is enjoyed in Korea during the winter. For radish, the leaves are known to be more nutritious than the root.
