Rinse the soybeans and soak them in water overnight. Drain the water and rinse the soybeans again.

Place the soybeans in a large pot and add enough water to cover them. Bring the water to a boil and then reduce the heat to medium-low. Simmer the soybeans for 3-4 hours, stirring occasionally.

Mix the wheat flour and meju powder with water to make a dough. Knead the dough into small balls and flatten them into discs. Place the discs on a clean cotton cloth and let them dry for a few days, until they are completely dry.

Mix the boiled soybeans, meju, and coarse sea salt in a large bowl. Crush the mixture with your hands until it forms a paste. Transfer the paste to a fermentation container and cover it with a lid. Let the mixture ferment for at least 6 months, stirring occasionally.

After 6 months, the Doenjang should be thick and creamy. Strain the mixture through a cheese cloth or a clean cotton cloth to remove any solids. The resulting liquid is your Doenjang.