An employee inspects bricks of bean paste drying and ripening at the traditional sauce maker Seoil Farm in Anseong, 77 kilometers south of Seoul, on Dec. 27, 2022. 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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