Season for 'meju' drying
A woman tends to bricks of bean paste drying and ripening at a traditional paste farm in Gangneung, about 160 kilometers east of Seoul, on Dec. 2, 2024. The bricks, called "meju," are used to make the Korean soybean paste "doenjang" and the traditional Korean soy sauce "ganjang." (Yonhap)
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