Ganjang (Ganjang · Types of Korean Soy Sauce)

🔍 What is it? Korean soy sauce made from fermented soybeans. Even if a cookbook just says 'ganjang,' there are actually two main types — Jin Ganjang (brewery soy sauce) and Guk Ganjang (Joseon soy sauce). 👅 Taste and Aroma Jin Ganjang is a versatile type, smooth with a slightly sweet taste. Guk Ganjang is lighter in color but much saltier and has a stronger fermented aroma. 🍳 How to use it Use Jin Ganjang for stir-fries, braised dishes, and marinades (for bulgogi, galbi, etc.). Use Guk Ganjang for seasoning soups and seasoned vegetables (namul). Be careful not to use Guk Ganjang in braised dishes, as it can make them too salty. 🛒 Purchase/Substitution Tips Overseas, it's fine to use regular brewed soy sauce (like Kikkoman) instead of Jin Ganjang. If you don't have Guk Ganjang, you can get a similar seasoning for soups with a little fish sauce + salt.