200days to grow soybeans
Which wait 24 hours in storage,
And soaked in water for another 24 hours.
Boiled in gamasot(cauldron) for6 hours,
Soybeans simmer for another 2hours,
Thoroughly cooked and crushed to form meju,
Then meju blocks are tied up with rice straw ropes
To undergo 50days of drying and 20days of fermentation.
Finally, meju is joined with Shinan sun-dried salt that has been rid of bittern.
Standing in brine for another 60days, fermented liquids and solids are separated
Only to be further fermented for at least2 more years
So that it can finally be called ‘JookJangYeon.’
Opening up prematurely will result in ordinary fermented soybean paste.
Yet, if you can be so patient and wait and wait for long enough time,
Then and only then you will have ‘JookJangYeon,’
A thousand-daywait culminating in the jeontongjang above jeontongjang.