Jin Ganjang, Guk Ganjang, Yangjo Ganjang — Which one should I buy?

If you only buy one, I recommend Jin Ganjang. It can be used universally for most dishes such as stir-fries, braised dishes, and marinades. For soups or stews, Guk Ganjang is ideal as it doesn't darken the color, but it’s fine to use Jin Ganjang as a substitute.

I already have Japanese soy sauce (Kikkoman); can I just use that?

Yes, you can certainly use it. However, since Kikkoman has a slightly stronger sweetness and a different profile of fermented aroma, we recommend reducing the amount by 10–15% compared to the recipe and adjusting to taste.

← Ingredients

Ingredients

Korean Soy Sauce

Soy Sauce

A dark brown liquid seasoning made by fermenting soybeans and wheat. It is the most essential seasoning ingredient found 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

A salty taste is followed by a deep and complex umami flavor, characterized by a subtle sweetness and savory notes derived from fermentation. Jin Ganjang is dark and sweet, while Guk Ganjang is lighter in color and stronger in saltiness.

Brands

Sempio — The No. 1 market share brand domestically and internationally. Representative products include Jin Ganjang 701/501 and Guk Ganjang F3. Overseas, Sempio’s "Soup Soy Sauce(국간장)" and "Jin(진간장)" lines are the easiest to find.

Where to buy

Asian markets, Amazon. It is increasingly common to find them in major supermarkets displayed next to Japanese soy sauces like Kikkoman.

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Substitutes

It can be replaced 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 is much thicker and darker, which can significantly alter the color and taste if used in Korean cooking.)

Storage

Before opening, it can be stored at room temperature in a cool place. After opening, keep the lid tightly closed and store in the refrigerator to maintain quality for a long time. Sediment may form at the bottom during refrigeration, but this is a natural phenomenon; just give it a gentle shake before use.

Used in

Bulgogi marinade, Japchae, soy sauce egg rice, and the base seasoning for various namul (seasoned vegetables), jorim (braised dishes), 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. It can be used universally for most dishes such as stir-fries, braised dishes, and marinades. For soups or stews, Guk Ganjang is ideal as it doesn't darken the color, but it’s fine to use Jin Ganjang as a substitute.
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 profile of fermented aroma, we recommend reducing the amount by 10–15% compared to the recipe and adjusting to taste.