Ganjang (Korean Soy Sauce)
スープ用と炒め用で使い分ける！韓国の醤油
Description
Korean soy sauce. Strictly divided into 'Guk-ganjang' (Soup soy sauce: light color, highly salty) and 'Jin-ganjang' (Dark soy sauce: sweeter, for stir-frying).
Classification: Everyone, Soy Sauce, Usage Distinct, Basic Condiment
Shops selling Ganjang (Korean Soy Sauce)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Salt water
- (Wheat/Sweeteners if Jin-ganjang)
Instructions
- Use 'Guk-ganjang' for clear soups. Use 'Jin-ganjang' for stir-fries like Japchae or Bulgogi.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Light soy sauce (Soup), Dark soy sauce (Stir-fry)
Pairing
Miyeok-guk (Soup) / Japchae (Stir-fry)
Trivia
[Difference] Making Korean soup with Japanese dark soy turns it too black. Guk-ganjang is saltier and funkier than Japanese light soy.
Eating tips & etiquette
[Unique Rule] If a recipe just says 'soy sauce', you must deduce which of the two to use, or the dish's color/salt level will be ruined.
Allergen
Soy, Wheat