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:
For soup- Storage:
Keep in the cabinet.- Brand:
I highly recommend the Korean brand of soup soy sauce called
“Sam Pio.”- Short Korean lesson: *^^*
Guk (국)=Soup
GanJang (간장)=Soy Sauce
Oh I see. In this case, would I be able to use chinese light soy sauce instead of soup soy sauce?
hi Jessica,
Korean soup soy sauce has own good flavor…but I think.. Chinese light soy sauce has own good flavor too.. so yes.. try it ^^
Would you say the Soup Soy Sauce similar to the Light Soy Sauce you find at Chinese supermarkets? And the Normal Soy Sauce similar to the Chinese Dark Soy Sauce?
hi Jessica,
Well.. I heard that dark soy sauce is more for color..and it’s less salty..and light soy sauce is for flavor..and it’s more salty than dark soy sauce.. if that’s true.. it’s a little different from what Korean soup soy sauce and normal soy sauce work.. their flavor is slightly different..and the fermenting process and length are different..but they are both salty ^^