[K-Grocery Guide #3] How to Choose Korean Soy Sauce: Jin, Yangjo, and Guk-Ganjang Explained
Korean cuisine has another essential sauce, just as important as gochujang, ssamjang, and doenjang (which I covered in a previous post ). In Korean cooking, Ganjang is a key element that determines the depth of flavor. In the old days, when every household brewed their own soy sauce (and some still do!), people would travel far to obtain "Seed Soy Sauce" (Ssi-ganjang) a starter sauce used to begin fermentation—an aged, high-quality starter sauce—from famous homes to start their own batch. Interestingly, ancient Koreans believed that if the taste of the family soy sauce changed, misfortune would fall upon the household. Because of this, they would hang sacred straw ropes (called 'Geumjul' / 금줄) around the sauce crocks ( Jang-dok / 장독 ) and float dried red peppers or charcoal inside to ward off bad energy. For Koreans, Ganjang wasn't just a condiment; it was the 'Soul' that symbolized the energy of the home. Now, let’s ta...