What You Need to Know
Aspergillus oryzae and Bacillus species break down starches and proteins into simpler sugars, amino acids (especially glutamates), and organic acids through enzymatic action.
Produces deep savory flavors and aromatic complexity unattainable in fresh preparations, serving as the flavor foundation for many Korean dishes.
Key Parameters
Temperature
18°C
10°C - 25°C
Time
1 year
3 months - 5 years
Equipment
Onggi (traditional earthenware)Cheesecloth coversWooden paddles
Steps
- 1.
Bibimbap (Jeonju): Provides foundational umami depth to the chili paste component
- 2.
Tteokbokki (Royal court cuisine): Balances heat with fermented complexity
The Science
Primary Reaction
Lactic acid fermentation