What You Need to Know
Onggi pots facilitate aerobic and anaerobic microbial activity, promoting enzymatic breakdown of soybeans and grains. Key reactions include proteolysis (by Bacillus subtilis) and amylolysis (by Aspergillus oryzae).
Essential for producing traditional Korean doenjang (soybean paste) and gochujang (chili paste), imparting deep savory flavors.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
1 year
3 months - 3 years
Equipment
Onggi pots (height: 30–50 cm, diameter: 25–40 cm)Rice straw lids for gas exchangeBamboo mats for insulation
Steps
- 1.
Doenjang-jjigae (Korea): Provides fermented depth to soybean paste stew
- 2.
Gochujang-marinated galbi (Jeolla Province): Aged chili paste tenderizes and flavors short ribs
The Science
Primary Reaction
Enzymatic hydrolysis of proteins and carbohydrates