What You Need to Know
Aspergillus oryzae initiates proteolysis during initial meju fermentation, followed by lactic acid bacteria (Leuconostoc spp.) and halophilic bacilli (Bacillus subtilis) during brine fermentation, with phase separation creating distinct enzymatic environments.
Produces two fundamental Korean condiments: clear umami-rich ganjang for seasoning and dense, complex doenjang for stews and marinades.
Key Parameters
Temperature
18°C
10°C - 25°C
Time
12 months
3 months - 2 years
Equipment
Onggi (traditional earthenware)Bamboo strainersStone weights
Steps
- 1.
Doenjang jjigae (Korean peasant cuisine): Provides foundational umami depth and fermentation complexity
- 2.
Ssamjang (Royal court cuisine): Balances doenjang's intensity with ganjang's salinity
The Science
Primary Reaction
Proteolytic cleavage → Maillard reaction → Phase separation