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Korean Soy Sauce

Soy Sauce

A dark brown liquid condiment made by fermenting soybeans and wheat; it is the most basic seasoning ingredient used in almost all Korean dishes. Korean soy sauce is broadly divided into three types: Jin Ganjang, Guk Ganjang, and Yangjo Ganjang, each with different uses.

Flavor

Characterized by a deep, complex Umami that follows the saltiness, along with a subtle sweetness and savory flavor derived from fermentation. Jin Ganjang is dark and sweet, while Guk Ganjang is lighter in color and saltier.

Brands

Sempio — The No. 1 market share brand both domestically and internationally. Representative products include Jin Ganjang 701/501 and Guk Ganjang F3. Overseas, you can most easily find Sempio's "Soup Soy Sauce(국간장)" and "Jin(진간장)" lines.

Where to buy

Asian markets, Amazon. It is increasingly being stocked in regular large supermarkets next to Japanese soy sauces like Kikkoman.

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Substitutes

You can substitute with Japanese Shoyu or Tamari, but Japanese soy sauce is sweeter than Korean soy sauce and has a different profile of Umami. If using Japanese soy sauce instead of Guk Ganjang, it is recommended to reduce the amount by about 20% and adjust the seasoning with salt. (※ Chinese soy sauce has a much higher viscosity and darker color, so using it in Korean dishes will significantly change the color and flavor.)

Storage

It can be stored at room temperature in a cool place before opening. After opening, keep the lid tightly closed and store in the refrigerator to maintain quality for a longer period. Sediment may form at the bottom during refrigeration, but this is a natural phenomenon, so simply shake it lightly before use.

Used in

Bulgogi marinade, Japchae, soy sauce egg rice, and the basic seasoning for various namul (seasoned vegetables), braised dishes (jorim), and stir-fries.

FAQ

Q. Jin Ganjang, Guk Ganjang, Yangjo Ganjang — which one should I buy?
A. If you only buy one, I recommend Jin Ganjang(Jin Ganjang). It can be used for most dishes such as stir-fries, braised dishes, and sauces. For soups or stews, it is ideal to use Guk Ganjang(Guk Ganjang) as it does not cloud the color, but it is also perfectly fine to substitute with Jin Ganjang.
Q. I already have Japanese soy sauce (Kikkoman), can I just use that?
A. Yes, you can certainly use it. However, since Kikkoman has a slightly stronger sweetness and a different fermented aroma profile, it is recommended to use 10–15% less than the recipe calls for and adjust the rest by taste.