First make salt brine. I used 13 cups of water to 2 cups of course sea salt. You want your room temp water to be saturated with salt (no need to heat the water). It should float a raw egg.
This time I used commercial a meju 메주 someday I will make my own but that is a lot of work.
To speed up the process we broke it into smaller pieces then added it to the brine. I am a using a kimchi jar and the big block would not fit. If this works in the fall I will make a big batch in crock.
Next I heated up a piece of hardwood charcoal until it was just getting red on all sides and added it. I also added some jujube dates and sesame seeds. I need to add some dried chili peppers but did not have any at the time.
Then I covered it with plastic wrap loosely put on the lid and sit it where it could get sun.