Soy sauce is made by leaving well-fermented meju to steep in brine (for about 40 days), thus separating doenjang from the liquid, and getting the remaining juice (liquid) to ferment and age in the sun. During this period, the flavor of soy sauce is developed by the harmonious combination of the savory flavor of amino acids generated by the action of enzymes, the sweet flavor of sugar content, the salty flavor of salt, and the colors of various organic substances.
During the fermentation period, soy sauce is formed by the harmonious combination of the savory flavor of amino acids generated by the action of enzymes, the sweet flavor of sugar content, the salty flavor of salt, and the colors of various organic substances.The flavor of soy sauce and that of doen- jang are contrary, so soy sauce made using completely aged meju is delicious.
