Meju is a brick of fermented soybeans in Korean cuisine. It is used in Korean cuisine to make essential condiments such as soy sauce (kanjang), soybean paste (doenjang) and red chilli pepper paste (gochujang). Meju is produced by drying a brick of soybeans. The brick of soybeans is naturally fermented while it dries. There are several ways to make a brick of soybeans. Traditionally, boiled soybeans were crushed in a mortar and made into a brick shape to be tied up with straw.