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Wondering what the difference is between standard soy sauce and soy sauce for soup? Guk ganjang has a similar delicious umami taste, but it's much saltier and lighter in color than standard soy sauce. Adding this guk ganjang to soups and broths provides a richer flavor and tastier soup. Don't be afraid to add a few drops of this Korean soy sauce into a bowl of Japanese ramen.
Common Allergens: Wheat, Soy.
Ganjang is the main variety of soy sauce and offers a slightly sweet flavor. It's made from soybean paste, water, and salt. This soy sauce provides a strong umami flavor to stir-fries, marinades, and braised dishes. There are multiple types, including an option known as soup soy sauce.
Types of Ganjang and How To Cook With Them
Yangjo ganjang is a naturally brewed variety of Korean soy sauce. This option is typically higher quality and pricier. It offers a richer soy sauce flavor. Since it's higher in cost, many people use this soy sauce as a dipping sauce and avoid using it in larger quantities.
Jin ganjang is a Korean soy sauce that blends naturally brewed soy sauce with chemically made soy sauce. It's cheaper and offers a similar flavor to yangjo ganjang, though a trained palate can taste a slightly artificial flavor. Since it’s cheaper, many people use this variety of soy sauce for dishes that require larger soy sauce quantities, like braised meat and marinades.
FAQ
Your Frozen items will ship separately from Market items. Frozen free shipping is $99. Market free shipping is $49
We currently do not ship frozen items to your area. Rest assured, we are working hard to expand to your area soon. Feel free to shop our pantry items at this time.
