Description
A fermented soybean paste (jeong) crafted for the Korean royal court, used as a savory base for soups and sauces.
Technical
Jeong is produced by inoculating cooked soybeans with halophilic lactic acid bacteria and yeasts at ~20 °C for 3–6 months with 5–6 % salt. Proteolysis releases free amino acids, especially glutamic acid, while carbohydrate fermentation generates lactic and acetic acids that lower the pH to ~5.5–6.0, creating deep umami and mild acidity.
Science
Primary Reaction
Lactic acid fermentation coupled with proteolysis of soy proteins
Sensory Profile
Aroma ()
savoryumamiearthyslightly tangynuttycomplexdeepfermentedyeastymildly funky