Description
Doenjang is a Korean fermented soybean paste produced by fermenting cooked soybeans with Bacillus subtilis and lactic acid bacteria.
Technical
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.
Science
Primary Reaction
Proteolysis and Maillard reaction
Sensory Profile
Aroma ()
earthynuttyumamifermentedsulfurouscomplexdeepsavoryfunkyrich