What You Need to Know
Aspergillus oryzae and Bacillus spp. hydrolyze proteins into amino acids (glutamate, peptides) and lipids into fatty acids, while salt-tolerant yeasts (Zygosaccharomyces rouxii) develop during brine aging.
Foundation for Korea's essential fermented sauces (doenjang, ganjang) with deep umami and complex aroma profiles.
Key Parameters
Temperature
25°C
10°C - 35°C
Time
6-12 months
2 months - 3 years
Equipment
Rice straw mats (traditional)Bamboo fermentation racksOnggi pottery jars
Steps
- 1.
Doenjang jjigae (Korean royal cuisine): Provides foundational fermented depth to stew
- 2.
Ssamjang (Korean barbecue): Balances fermented intensity with sweetness
The Science
Primary Reaction
Proteolysis