Meju is a traditional Korean fermented soybean block used primarily in the production of doenjang (soybean paste) and gochujang (red chili paste). Made by steaming and fermenting soybeans, it is typically shaped into rectangular blocks and dried. The fermentation process allows beneficial bacteria to develop, enhancing the flavor and nutritional value. Meju is an essential ingredient in Korean cuisine, contributing to the umami taste of various dishes. It is often used in soups, stews, and marinades, providing a rich, savory depth. The fermentation process can take several months, resulting in a complex flavor profile that is highly valued in Korean cooking.