Ganjang || Soy Sauce, 酱油, 醬油, カンジャン, 간장

Ganjang is a versatile soy sauce that is a fundamental ingredient in Korean cuisine. It’s used in a wide range of dishes, from marinades and dipping sauces to soups and stews.

Types of Ganjang:

There are two main types of ganjang:

Gukganjang (국간장): This is a light soy sauce that is primarily used for seasoning soups and stews. It has a milder flavor and a lighter color.
Joeryu ganjang (조림간장): This is a darker, richer soy sauce that is used for marinating and braising. It has a stronger flavor and a deeper color.

Uses of Ganjang:

Marinades: Ganjang is used to marinate meats, fish, and vegetables.
Dipping Sauces: It’s often used as a dipping sauce for dumplings, grilled meats, and vegetables.
Seasoning: Ganjang is used to season soups, stews, and stir-fries.
Pickling: It’s used to pickle vegetables, such as kimchi.

How to Use Ganjang:

The amount of ganjang used in a dish can vary depending on the recipe and personal preference. It’s often used in combination with other seasonings, such as sugar, garlic, and ginger.

Tips for Using Ganjang:

Start with a small amount: It’s always better to add a little bit of ganjang at a time and adjust the flavor as needed.
Taste as you go: Taste your dish as you cook and add more ganjang if necessary.
Experiment: Don’t be afraid to experiment with different types of ganjang and different flavor combinations.

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