Description
Ssamjang is a fermented Korean condiment that blends proteolytic soybean and rice pastes with sesame oil to create a savory, umami-rich sauce.
Technical
The active proteases and amylases in doenjang and gochujang hydrolyze proteins and starches, releasing glutamic acid, peptides, and sugars that deepen flavor. Sesame oil droplets are stabilized by lecithin from toasted sesame seeds, forming a stable oil‑in‑water emulsion that retains aroma and texture.
Science
Primary Reaction
Proteolytic and amylolytic hydrolysis of soybean and rice proteins and starches by enzymes in doenjang and gochujang, followed by emulsification of sesame oil droplets stabilized by lecithin.
Sensory Profile
Aroma ()
savoryumaminuttysweetspicyearthytoasted sesamefermented depthgarlickycaramelized