Korean soy sauce, also known as Ganjang (간장), is an indispensable ingredient in Korean cuisine. It is made from fermented soybeans, salt, water, and sometimes wheat. This traditional soy sauce has a rich history and plays an essential role in shaping the unique flavor profiles of many Korean dishes.
The production process of Korean soy sauce begins with soaking and boiling soybeans, followed by fermentation where the beans are mixed with salt. This mixture is then fermented in wooden or earthenware containers for months to years, resulting in a complex array of flavors. After fermentation, the mixture is filtered to extract the liquid soy sauce, which is then bottled and sold.
The taste of Korean soy sauce is salty and umami-rich, with fermentation imparting a deep and complex flavor. It serves as a seasoning in many Korean dishes, including soups, stews, marinades, and sauces. Additionally, it is often used as a dip for dishes such as grilled, fried, or steamed vegetables.
Korean soy sauce is available in various varieties, including regular (jin Ganjang) and lighter (guk Ganjang) types. Jin Ganjang is typically used as a general-purpose soy sauce, while guk Ganjang is specifically formulated for soups and stews to not overpower the flavor.
Overall, Korean soy sauce is an essential component of Korean cuisine, imparting dishes with a distinctive taste and character. Its versatility and rich flavor profile make it a popular seasoning in both Korean and international kitchens.