📝 About This Recipe
Authentic Korean soy sauce, or Ganjang, is a living legacy of fermentation that transforms simple soybeans into a deep, umami-rich liquid gold. Unlike mass-produced versions, this traditional 'Jip-Ganjang' (home-style) is a byproduct of making Doenjang, resulting in a complex profile that is salty, earthy, and subtly sweet. It is the essential foundation of Korean cuisine, aging over months to develop a character that enhances everything from delicate clear soups to robust braises.
🥗 Ingredients
The Fermentation Base
- 5 large pieces Meju (Fermented Soybean Bricks) (well-dried and aged, approximately 5kg total)
- 4 kg Coarse Sea Salt (Korean Cheon-il-yeom preferred for mineral depth)
- 20 liters Filtered Water (purified or spring water is best)
Purifying & Flavoring Aromatics
- 5-7 pieces Dried Red Chili Peppers (whole, for antimicrobial properties)
- 3-4 large chunks Hardwood Charcoal (food-grade, to absorb impurities)
- 10 pieces Dried Jujubes (Korean Dates) (adds a subtle sweetness)
- 1 tablespoon Toasted Sesame Seeds (for traditional garnish and aroma)
Post-Fermentation Boiling
- 2 large sheets Dried Kelp (Dashima) (adds natural glutamates)
- 2-3 slices Licorice Root (optional, for mellowing saltiness)
👨🍳 Instructions
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1
Begin by thoroughly scrubbing the Meju (soybean bricks) with a clean brush under cool running water to remove excess white surface mold. Pat them completely dry and let them sit in the sun for 2-3 days until bone-dry.
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2
Sterilize a large Onggi (Korean earthenware jar) or a very large glass fermentation crock. Wash it with hot water and, if using traditional methods, briefly invert it over a small fire or use a sterilized cloth with high-proof alcohol to ensure no bad bacteria remain.
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3
Prepare the brine by dissolving 4kg of coarse sea salt into 20 liters of filtered water. Stir vigorously until the salt is fully dissolved. To check the salinity, float a fresh egg in the water; it should float with an area about the size of a nickel (2cm) visible above the surface.
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4
Carefully stack the dried Meju bricks inside the sterilized jar. Pour the salt water through a fine-mesh sieve or cheesecloth into the jar to catch any remaining sediment from the salt.
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5
Heat the charcoal chunks over a gas flame until they are glowing red, then carefully drop them into the brine along with the dried chilies and jujubes. This 'cleanses' the sauce and adds a hint of smoky depth.
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6
Cover the jar with a breathable cloth or a fine mesh screen secured with a rubber band. Place the lid on top, but during sunny days, remove the lid to let the jar 'breathe' and soak up sunlight, which is crucial for fermentation.
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7
Allow the mixture to ferment for 40 to 60 days. The liquid will gradually turn from a pale amber to a deep, dark brown as the proteins in the soybeans break down.
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8
After the fermentation period, perform 'Ganjang-ga-reugi' (separating the liquid and solid). Remove the Meju bricks (which are now used to make Doenjang paste) and strain the dark liquid through a very fine cloth into a large stainless steel pot.
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9
Bring the strained liquid to a gentle boil over medium heat. Add the dried kelp and licorice root during this stage. Skim off any foam that rises to the surface to ensure a clear, clean finish.
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10
Simmer the liquid for about 20-30 minutes, reducing it slightly to concentrate the flavors. This boiling process stops the fermentation and stabilizes the sauce for long-term storage.
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11
Remove from heat and let the Ganjang cool completely. Once cooled, pour the sauce into sterilized glass bottles or back into a clean Onggi jar.
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12
Store in a cool, dark place. While it can be used immediately, the flavor will continue to mellow and improve significantly if aged for an additional 6 months to a year.
💡 Chef's Tips
Always use high-quality Korean sea salt; cheap table salt will result in a harsh, bitter sharpness. If you see a white film (kahm yeast) forming on the surface during the 60-day fermentation, simply skim it off; it is harmless but should be managed. The 'float an egg' test is the most reliable traditional way to ensure your brine is strong enough to prevent spoilage. Don't throw away the soaked Meju bricks! Mash them up with a bit of the liquid to start your own batch of homemade Doenjang (soybean paste). When boiling the final liquid, do not leave the pot unattended as it can boil over very quickly, creating a massive mess.
🍽️ Serving Suggestions
Use this 'Guk-Ganjang' (soup soy sauce) to season clear radish soups (Muguk) or seaweed soup (Miyeok-guk) for a clean, deep flavor. Mix with a little vinegar, toasted sesame oil, and gochugaru to create a premium dipping sauce for Jeon (Korean savory pancakes). Drizzle over warm silken tofu with chopped scallions for a simple, nutritious appetizer. Use it as a base for marinating Bulgogi or Galbi to provide an authentic depth that store-bought sauces cannot match. Add a teaspoon to seasoned vegetable side dishes (Namul) to enhance the natural earthiness of the greens.