Korean soy sauce, (called Joseon ganjang (조선간장) in Korean) is a byproduct of the production of doenjang (Korean fermented soybean paste). Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Traditionally in Korea, we have different kinds of soy sauce, depending on the length of the fermentation time. Basically we use 2 types of soy sauce the most. One is normal soy sauce, which is fermented for more than 3 years. The other is soup soy sauce which is fermented for 1 or 2 years. The longer you keep the soy sauce the darker color, and the stronger flavor. Nowadays, many Korean people just buy soy sauce from the store instead of making it at home since it is difficult and time consuming.
Search Results for: soup soy sauce
Spicy Korean Egg Drop Soup
얼큰 달걀탕, EolKeun DalGyalTang
Soybean Sprout Kimchi Jeon
콩나물 김치전, KongNaMul GimChiJeon
This Soybean Sprout Kimchi Jeon is a simple, comforting Korean pancake made with well-fermented kimchi, crunchy soybean sprouts, and shrimp. It’s easy to make and full of flavor, perfect for a quick meal or a cozy side dish.
Yield: 15 Pieces
Spicy Beef and Radish Soup 2
매운 소고기 무국, MaeUn SoGoGi MuGuk
Are you staying warm this winter? It got colder here last week and I thought of you. So today I want to share a spicy beef and radish soup recipe that can warm your body in this cold weather. It is called 매운 소고기 무국 in Korean.
Yield: 2-3 Servings
Restaurant Version Soybean Paste Guk
식당용 된장찌개, SikDangYong DoenJangJjiGae
When you go to a Korean B.B.Q place, you will often get this tasty soybean paste soup along with your ordered meat. Even if the soup is like a side dish for the main meal, some people might want to go there just for the soup because it is that delicious. 🙂 So, today I want to share my tasty restaurant version of this soybean paste soup with some special secret ingredients. Please cook this delicious soup at home with what you normally would have in your kitchen.
Yield: 2 Servings
Ground Soybean JjiGae
콩비지 찌개, KongBiJi JjiGae
In Korean cuisine, soybeans are important to make things such as tofu, soybean sprouts, soybean paste, etc. They are also used as is for stews, soups, jeon, etc. So, in this post, I will share a delicious stew recipe using ground soybeans, pork, and kimchi. I will also share some tips to make it a vegetarian dish.
Yield: 2 Servings
Soybean Paste Seasoned Bok Choy MuChim
청경채 된장무침, CheongGyeongChae DoenJangMuChim
Are you familiar with using soybean paste for Korean side dishes? We usually use soybean paste for cooking a soybean paste soup called “DoenJangGuk”. Soybean paste is one of my favorite flavors for Korean vegetable side dishes. You can simply boil different kinds of leafy vegetables such as Napa cabbage, spinach, Swiss chard, or bok choy and season the cooked veggies with this soybean paste along with a few more Korean flavoring ingredients. Oh my, they are so good. If you are a vegan, this can be a great choice for your Korean meal plan.
Yield: 2 Cups
Kimchi and Soybean Sprout GukBap
김치 콩나물 국밥, KimChi KongNaMul GukBap
Today, I will share one of my new recipes with soybean sprouts – it is called KimChi KongNaMul GukBap (콩나물 국밥) in Korean. It is one of my favorite foods. I used to enjoy it in restaurants in Korea. In a clay pot, you serve some rice mixed with delicious kimchi soybean soup and extra seasoning ingredients. Oh my, it is so simple, yet so tasty – just as you would get from a Korean restaurant. I Hope you enjoy this recipe as much as I do. Let’s get started.
Yield: 1-2 Servings
Kimchi Soy Bean Sprout Guk
김치 콩나물국, KimChi KongNaMulGuk
Do you wonder what kind of food Koreans eat daily? Most Koreans eat rice, soup, and various sides as one meal at least once a day. (Usually, I do that 3 times a day though.
) Since we eat soup during most of our meals, we have many different kinds. So here today, I want to share a Korean soup made with kimchi and soybean sprouts called KimChi kongNaMulGuk. I will also show you how to make a savory anchovy broth in this post (video) step by step, so you can use it for your Korean soup or stew. Let’s master homemade broth and soup that Koreans eat often.
Yield: 3-4 Servings
Seafood Soybean Paste Guk
해물 된장국, HaeMul DyeonJangGuk
Since soybean paste flavor is a good match with many different ingredients, there are many different kinds of soup that uses it. This soup is one of them. You will be amazed what kind of great and savory flavor you get with this soup using only natural ingredients, without any artificial seasonings like MSG.
Yield: 2-3 Servings
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