What You Need to Know
Bacillus subtilis, Aspergillus oryzae, and Lactobacillus spp. secrete proteases and amylases that hydrolyze soy proteins and rice starches, producing free amino acids, sugars, and glutamate. The process lowers the pH to 4.5–5.0, inhibiting spoilage microbes while enhancing savory depth. Extended aging allows further breakdown of complex peptides and starches, enriching flavor complexity.
Steps
- 1.
Doenjang-jjigae (Korea): Provides foundational umami broth
- 2.
Bibimbap (Korea): Gochujang forms the spicy-sweet sauce base
- 3.
Ssamjang (Korea): Blends both pastes for dipping sauce
The Science
Primary Reaction
Proteolysis and amylolysis of soy proteins and rice starches by microbial enzymes, yielding free amino acids, sugars, and glutamate