Much of traditional Korean cuisine - from stews, stir-fries and side dishes to dipping sauces - starts with an ingredient called “meju.” A brick-shaped, fermented block of soybeans that have been boiled, mashed and dried, it is the magic ingredient behind iconic Korean condiments known as “jang.” Food culture involving jang and kimchi - two stars of traditional Korean fermentation methods for cooking - will travel to Qatar this week.