Drying bean paste to make soy sauce

An employee inspects bricks of bean paste drying and ripening at a traditional sauce maker in Gangneung, in South Korea's northeastern province of Gangwon, on Dec. 23, 2021. From February through March, the bricks, known as "meju," and salt, among other ingredients, are put into pots to make the Korean soybean paste "doenjang" and the traditional Korean soy sauce "ganjang." (Yonhap)

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