Description
Doenjang is a Korean fermented soybean paste produced by staged mold and bacterial fermentation that yields a rich umami flavor.
Technical
The process begins with soaking and boiling soybeans to gelatinize proteins and starch, followed by inoculation with Aspergillus oryzae to produce koji and subsequent inoculation with Bacillus subtilis, Bacillus licheniformis, and lactic‑acid bacteria. Proteolysis releases free amino acids such as glutamate and aspartate, while lactic acid lowers pH to 4.5‑5.0, creating a stable, savory matrix.
Science
Primary Reaction
Proteolysis and lactic‑acid fermentation
Sensory Profile
Aroma ()
earthynuttyroastedsavorycomplexfunkypungent
Origin & History
Civilization