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.
Search Results for: soup soy sauce
Are you staying warm this winter? It got colder here last week and I thought of you. So today I want to share a spicy beef and radish soup recipe that can warm your body in this cold weather. It is called 매운 소고기 무국 in Korean.
Yield: 2-3 Servings
When you go to a Korean B.B.Q place, you will often get this tasty soybean paste soup along with your ordered meat. Even if the soup is like a side dish for the main meal, some people might want to go there just for the soup because it is that delicious. 🙂 So, today I want to share my tasty restaurant version of this soybean paste soup with some special secret ingredients. Please cook this delicious soup at home with what you normally would have in your kitchen.
Yield: 2 Servings
In Korean cuisine, soybeans are important to make things such as tofu, soybean sprouts, soybean paste, etc. They are also used as is for stews, soups, jeon, etc. So, in this post, I will share a delicious stew recipe using ground soybeans, pork, and kimchi. I will also share some tips to make it a vegetarian dish.
Yield: 2 Servings
Are you familiar with using soybean paste for Korean side dishes? We usually use soybean paste for cooking a soybean paste soup called “DoenJangGuk”. Soybean paste is one of my favorite flavors for Korean vegetable side dishes. You can simply boil different kinds of leafy vegetables such as Napa cabbage, spinach, Swiss chard, or bok choy and season the cooked veggies with this soybean paste along with a few more Korean flavoring ingredients. Oh my, they are so good. If you are a vegan, this can be a great choice for your Korean meal plan.
Yield: 2 Cups
Today, I will share one of my new recipes with soybean sprouts – it is called KimChi KongNaMul GukBap (콩나물 국밥) in Korean. It is one of my favorite foods. I used to enjoy it in restaurants in Korea. In a clay pot, you serve some rice mixed with delicious kimchi soybean soup and extra seasoning ingredients. Oh my, it is so simple, yet so tasty – just as you would get from a Korean restaurant. I Hope you enjoy this recipe as much as I do. Let’s get started.
Yield: 1-2 Servings
Do you wonder what kind of food Koreans eat daily? Most Koreans eat rice, soup, and various sides as one meal at least once a day. (Usually, I do that 3 times a day though.
) Since we eat soup during most of our meals, we have many different kinds. So here today, I want to share a Korean soup made with kimchi and soybean sprouts called KimChi kongNaMulGuk. I will also show you how to make a savory anchovy broth in this post (video) step by step, so you can use it for your Korean soup or stew. Let’s master homemade broth and soup that Koreans eat often.
Yield: 3-4 Servings
Since soybean paste flavor is a good match with many different ingredients, there are many different kinds of soup that uses it. This soup is one of them. You will be amazed what kind of great and savory flavor you get with this soup using only natural ingredients, without any artificial seasonings like MSG.
Yield: 2-3 Servings
Today, I want to introduce five different kinds of Sempio pre-made sauce. Sempio is one of the biggest Korean food company and they are especially famous for their products made with soybean such as soy sauce, soybean paste. Of course there are many more good Korean cooking ingredients that I tried and impressed by them. Among them, these five pre-made sauces are very convenient and delicious.
In Korea, there are certain areas that are known for a specific food. For example, when I hear the name “Andong (one Korean city name)”, the first thing comes up in my mind is “jjimdak (braised chicken with sauce and vegetables). Sempio got a clever idea to pick five popular cities and their famous dish and make pre-made sauce for each one. It is cool that you can make authentic Korean food at home without spending too much time and effort by simply using the pre-made sauces.
So here are those five sauces that I recommend you try someday. 😉
The first one is Sempio Andong braised chicken sauce. I have already posted recipes for both from scratch and using this pre-made sauce. They both taste good, however when I feel lazy to make own sauce, this is definitely my favorite pre-made sauce to try.
The second one is Sempio Mokpo octopus sauce. Mokpo is a city of southern part of Korea. It is also near my hometown Gwang-ju. Since they have ocean, many good seafood dishes were developed in this area. This pre-made sauce is good and again quick to cook. The spicy sauce matches great with octopus. However, I added a little bit of seasoning to give more flavor to it. You can check it out in my post soon.
The third one is Sempio Daegu spicy galbijjim sauce. As the name says, it is very spicy. I tried this sauce and thought it is just spicy. I wish they had a little more flavor than just spiciness. Maybe since it is very spicy it hides other flavor. If I try this sauce again, I will add some seasoning to it such as sugar or more garlic, etc. So far, you might think that it was failure. Well, actually not. Because with left over food, I could make delicious spicy meat and vegetable soup in few minutes like making instant noodles. lol Which means, you can enjoy the galbi jjim one night and the other night you can easily make tasty soup by just boiling the left over galbi, vegetables from your refrigerator, Youndoo, and water. 😉
The fourth one is Sempio Jeju hair-tail fish sauce. The spicy hair-tail stew is one of the most popular foods from Jeju Island. Their fresh hair-tail make the stew very delicious however, their special sauce is another secret for the good flavor. This sempio sauce was very impressive for me in that point since it has similar flavor from authentic jeju hair-tail stew. It is hard for me to get fresh (Even frozen) hair-tail around here, so I used mackerel instead to try this sauce. I easily could imagine how delicious it will be if I used hair tail because mackerel was good too. Moreover, I loved the fact how easy it is to use this sauce for the great dish. 😉
Finally, the last one is Sempio ChunCheon Dakgalbi sauce. This dish is a recipe that I got many requests from people who tried chuncheon dakgalbi in Korea. Not only in chuncheon, but also in the other cities have this chuncheon dakgalbi restaurant. It shows their popularity. I also posted a recipe for it and got good reviews from many people. My husband I tried this sauce and liked it.
We will order more these sauce from amazon and I will save them for quick and easy meal. 😉 If you have a big Korean grocery market like hmart or assi plaza, you will be able to find these sempio sauce there. If you are not, you can order online at amazon like me. Try them someday. I hope that this information was useful for you. If you like this kind of post, I will do more posting about Korean ingredients and products. Thanks.;)
Kimchi Bibim Guksu
Keep in the cabinet.
- Short Korean lesson: *^^*
GangAJi (강아지) = Puppy
GoYangI (고양이) = Cat
Yield: 2 Servings