Korean soy sauce, (called Joseon ganjang=조선간장, in Korean) is a byproduct of the production of doenjang (Korean fermented soybean paste). Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Traditionally in Korea, we have different kinds of soy sauce, depending on the length of the fermentation time. Basically we use 2 types of soy sauce the most. One is normal soy sauce, which is fermented for more than 3 years. The other is soup soy sauce which is fermented for 1 or 2 years. The longer you keep the soy sauce the darker color, and the stronger flavor. Nowadays, many Korean people just buy soy sauce from the store instead of making it at home since it is difficult and time consuming.
Read more from Wikipedia…
- Use:
Seasoning, Sauce- Storage:
Keep in the cabinet.- Brand:
I highly recommend the Korean brand of soy sauce called
“Sam Pio.”- Short Korean lesson: *^^*
GanJang (간장)=Soy Sauce
hi aeri….!
actually I don’t really like salty soy beans,can I exchange some of reciepe with sweet soy beans?
(P.S= I do love sweet and hate sour or salty food)
Is kikoman Japanese’s soy sauce same as ganjang? Can I use kikoman instead of ganjang to make Korean dishes?
hi Bella,
I didn’t buy kikoman soy sauce yet, but some of my Korean friends around here use it for their Korean cooking. So I guess you can use it.