Jeonbuk National University Researchers Explore the Impact of Different Seasonings on the Flavor Perception of Doenjang Soup

Researchers examine how different seasonings shape kokumi perception in doenjang soup and influence consumer acceptance

JEONBUK-DO, South Korea, Dec. 15, 2025 /PRNewswire/ -- Doenjang is a traditional Korean fermented soybean paste made from meju—naturally fermented soybean blocks—mixed with salt and aged through long-term fermentation. Unlike Japanese miso, Korean doenjang does not use koji; its flavor develops entirely from the natural fermentation of meju. It is prepared via fermentation and aging with microbial cultures, which produce umami compounds that improve its palatability. While umami is a well-understood concept, kokumi—a term used to describe attributes like mouthfulness, richness, and flavor continuity—is surrounded by divergent views. Some perceive kokumi as a sensory amplification of flavor, whereas others define it by the presence of specific compounds such as glutathione and γ-glutamyl peptides. These kokumi-active compounds exist in various fermented foods, including doenjang.