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Seoil Farm1
Seoil Farm2
Seoil Farm3
  • Location


  • Address

    332-17, Geumil-ro, Iljuk-myeon, Anseong-si, Gyeonggi-do

  • TEL


Steam Sterilization Room: Tofu and Meju (Blocks of Fermented Soybeans) made with Korean soy beans
  • The steam sterilization process consists in adding water into the ingredients to be fermented and then steaming the mixture to sterilize it. In other words, the process consists of boiling and steaming the ingredients, which is the most important primary process when making traditional Korean pastes and sauces. Seoil Farm uses thirteen traditional cauldrons in this process. The ingredients are boiled on a high heat for three hours and then simmered over a low heat for three more hours.

    The procedure for making meju consists in soaking soybeans in water, boiling and steaming them in a cauldron, grinding them using a mortar, shaping the ground soybeans into a rectangular block, drying them a first time, fermenting them, leaving them for a while, tying up the blocks with woven straw strings and, finally, hanging them up to dry. Bacillus subtilis, which is present in straw, are good bacteria for our body and help meju to ripen well without going bad.

  • As bacilli are living organisms, they are easily affected by air, moisture, temperature, and the surrounding environment. Therefore, Seoil Farm operates a separate ripening room to ensure optimum fermentation and prevent contamination. After putting the meju in a crock, salt water is added by mixing natural bedrock water - drawn from 150 meters below ground at Seokyeonjeong Pavilion - with bay salt.

    After the ripening period, soy sauce is produced from the liquid in the crock, while the remaining meju is made into doenjang by pounding it and adding salt, or into gochujang by drying and pounding the remaining meju and mixing it with malt, glutinous rice flour and red chili pepper powder. Therefore, meju is the basic ingredient of traditional sauce and pastes.