What You Need to Know
Initial meju fermentation involves Aspergillus oryzae and Bacillus spp. breaking down soy proteins into peptides, followed by secondary Lactobacillus and yeast fermentation in brine solution producing glutamic acid and esters.
Develops profound depth of flavor unattainable through single fermentation, serving as the flavor foundation for Korean stews and sauces.
Key Parameters
Temperature
22°C
15°C - 30°C
Time
6-12 months
2 months - 3 years
Equipment
Onggi fermentation vesselsRice straw mats (traditional)Humidity-controlled chambers
Steps
- 1.
Doenjang-jjigae (Korean peasant cuisine): Provides foundational umami backbone
- 2.
Ssamjang (Royal court cuisine): Adds fermented complexity to dipping sauce
The Science
Primary Reaction
Lactic acid fermentation