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.
- 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!
wht is the best substitute for the korean soy sauce? is it Thai fish sauce? can i use tht? its salty, clear and brownish with strong smell. im not sure whthr or not i cn get sampyo soy sauce in malaysia and there are thgs regarding halal products tht matters me. =)
hi Han Su Rii,
Do you have soy sauce in your country ?? even it’s not Korean soy sauce, I think.. you can use other country soy sauce.. it will be similar enough to use..but not fish sauce.. as you said..fish sauce has it’s own strong smell and flavor.. so soy sauce will be better to use than fish sauce… ^^
we do have it in malaysia. of course!=)
but the thing is, here we have sweet soy sauce and salty soy sauce…for sweet i did try it whenener i cook korean foods but the taste is really weird ;p
for salty soy sauce, its quite thick and viscous compare to korean soy sauce…it doesnt make foods looks good =)
hi Han Su Rii,
Oh.. we don’t have sweet soy saue.. that’s why that tasted weird..hehe if you can find japanese soy sauce..that will work for Korean food too..
Sempio macau tak Ada kat Malaysia tapi itu kikkoman punye pun boleh
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)
hi ziezah,
well.. sweet soy beans sounds a little weird to replace this.. how about just reduce the amount of soy sauce.. so it will not be salty but still will have some of the original flavor for the dish.. ^^
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.