What You Need to Know
The fermentation process involves mixing cooked soybeans with a brine solution and allowing it to ferment with the help of microorganisms, including Bacillus subtilis and Aspergillus oryzae, resulting in a rich, savory flavor. The pH of the fermentation mixture typically ranges from 5.5 to 6.5, which is conducive to the growth of beneficial microorganisms. The process requires careful control of temperature, humidity, and sanitation to prevent spoilage or off-flavors.
Steps
- 1.
Doenjang-jjigae (Korea): Provides foundational umami base for stew
- 2.
Ssamjang (Korea): Primary fermented component in dipping sauce
- 3.
Doenjang-bokkeum (Korea): Fermentation creates depth for stir-fry seasoning
The Science
Primary Reaction
Proteolysis and saccharification