Ganjang - Artisanal Soy Sauce - Jook Jang Yeon - 250ml

This soy sauce made by Jook Jang Yeon is a delicious umami concentrate that will provide the perfect seasoning for your dishes.

It is made from the fermentation of Meju blocks used in the doenjang production cycle, according to a traditional production method. Indeed, when the soybean paste that will later become doenjang is filtered, the recovered liquid becomes this soy sauce.

How to use traditional Korean soy sauce:

This traditional soy sauce is concentrated and stronger than the industrial soy sauces we are used to in Europe, which are often a little sweet. It should therefore be used sparingly during the first uses, and its proportions adjusted with experience.

This sauce is used in a wide variety of Korean recipes, from stews to noodles, as well as seasoning many vegetables (banchan).

You can use this sauce in many marinades and dips.

Daily use:

It is a very good sauce to replace salt in your dressings or marinades in Western cuisine.