Description
Traditional Korean method of preserving fermented soybean paste
Technical
Korean doenjang fermentation involves the use of microorganisms such as Bacillus subtilis, Aspergillus oryzae, and other lactic acid bacteria to break down soybeans into a rich, savory paste through protein denaturation, starch hydrolysis, and lipid degradation.
Science
Primary Reaction
Protein denaturation, starch hydrolysis, and lipid degradation
Sensory Profile
Aroma ()
EarthyNuttyPungentToastedComplex
Wine Analogy
Similar complexity to aged Barolo wine with earthy undertones
Coffee Analogy
Deep umami notes comparable to Sumatran coffee
Perfume Analogy
Resembles the fermented base notes of civet in traditional perfumery