Description
Korean fermentation of soybeans to produce a fermented soybean paste
Technical
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.
Science
Primary Reaction
Proteolysis and saccharification
Sensory Profile
Aroma ()
SavoryUmamiEarthyNuttyComplexPungent
Wine Analogy
Aged Sherry with umami depth
Coffee Analogy
Dark roast with earthy undertones