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in early November. Soybeans are soaked overnight, boiled in salt water, and then pounded in a mortar (jeolgu) or coarsely ground in a millstone. About a doe (about 1.8 L) or two does of pounded soybean is chunked, compressed, and shaped into a cube or a sphere called meju. The meju bricks are then dried in a cool, shaded area for a week to several weeks until firm. When the bricks harden, they are tied with rice straws

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