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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Doenjang is a Korean fermented soybean paste produced by fermenting cooked soybeans with Bacillus subtilis and lactic acid bacteria.
Origin: Korean people (Goryeo period (10th–14th centuries)) — Korea
See full technique reference →The process involves proteolytic breakdown of soybean proteins into peptides and amino acids, followed by Maillard reactions between reducing sugars and amino acids, generating melanoidins and volatile sulfur compounds that impart umami flavor and dark color. The fermentation occurs at 20–25 °C with 10–15 % salt, over 3–6 months, during which pH drops from ~6.5 to ~4.5.
Primary Reaction
Proteolysis and Maillard reaction
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