Which Soy Sauce Do I Need?

An essential ingredient in Korean cuisine is soy sauce! With its variety of types and flavours, the choice of soy sauce depends on the dish. This post introduces the different types and characteristics of Korean soy sauce in a simple and easy way, along with which soy sauce is best for each dish!

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1. Gukganjang (Soup Soy Sauce)

Gukganjang is a traditional type of soy sauce mainly used in soups and stews.

Features: Light in color and quite salty, allowing you to season deeply with a small amount.

Made by extracting the clear liquid from long-

fermented soy sauce.

Usage: Suitable for soups, stews, and broths.

Can also be used for simple seasoning in dishes like

vegetable side dishes.

TIP : The light color of Gukganjang makes it especially useful when you want to maintain the clear appearance of soups and broths.

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2. Joseon Ganjang

(Traditional Korean Soy Sauce)

Joseon Ganjang is made using traditional Korean methods, known for its deep, rich fermented flavours.

Features: Fermented for a long time, it has a savory, salty taste with strong umami.

Made primarily through traditional methods using fermented soybean blocks (meju).

Usage: Ideal for traditional dishes like vegetable side dishes, kimchi seasoning, and pickled dishes.

Its strong saltiness means only a small amount is needed.

TIP : Joseon Ganjang’s robust fermented flavours adds depth to your dishes.

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3. Yangjo Ganjang (Brewed Soy Sauce)

Yangjo Ganjang is made by fermenting soybeans, wheat, and salt, making it a staple in modern cooking.

Features: Balanced salty and umami flavours with

a rich, slightly sweet taste.

Dark in color and widely versatile.

Usage: Perfect for stir-fries, marinades, dipping sauces, and various seasonings.

Works well as a base for meat marinades or sauces.

TIP : Yangjo Ganjang is a versatile soy sauce that complements not only Korean cuisine but also Chinese, Japanese, and Western dishes.

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4. Jin Ganjang (Rich Soy Sauce)

Jin Ganjang is a blend of brewed soy sauce and chemically processed soy sauce, offering a balance of umami and sweetness.

Features: Very dark in color and rich in flavours, enhancing the taste of dishes.

Some varieties emphasize sweetness, making it a popular choice in Korean households.

Usage: Ideal for fried rice, bulgogi, braised dishes, and other sweet-savory recipes.

Especially suited for making sweet soy-based sauces.

TIP : Jin Ganjang enhances the color and umami of dishes, making them visually and flavourfully appealing.