Traditional soy sauce is an indispensable seasoning for Koreans, which is produced from boiled soybeans fermented in salt water.
As a fermented food, soy sauce has health-giving properties thanks to its many probiotics.
In particular, soy contains free amino acids, making it a good source of vegetable protein.
"Ganjang", the Korean name for soy sauce is a combination of "Gan" which means "salty seasoning" and "Jang" which means "sauce" in Korean.
It is also important to know that in Korea, there are different types of Ganjang which are more or less salty depending on the type of dish being cooked.
Thus there is a Gukganjang with a stronger taste for Korean soups and stews (guk = soup).
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