The 3 Types Of Korean Soy Sauce

Korean soy sauce, known as "ganjang," is a fundamental ingredient in Korean cuisine, offering distinct flavors and uses. The first type is "guk-ganjang," or soup soy sauce, which is typically used for seasoning soups and stews. It is lighter in color and saltier than other types, ensuring that it enhances dishes without altering their appearance. Guk-ganjang is made through a traditional fermentation process using soybeans and brine, resulting in a deep umami flavor that complements broths and soups. The second type is "joseon-ganjang," also known as traditional soy sauce, which is made from a mixture of fermented soybeans and grains. It has a complex, rich flavor profile and is used in a variety of dishes, including marinades, dipping sauces, and salad dressings. Its versatility makes it a staple in Korean households. The third type is "jin-ganjang," or brewed soy sauce, which is more similar to commercially produced soy sauces found worldwide. Made by combining naturally brewed soy sauce with acid-hydrolyzed soy protein, it has a balanced flavor suitable for general cooking purposes. Jin-ganjang is often used in stir-fries, braises, and as a table condiment, adding depth and savory notes to various dishes.