- Korean: 진간장
- Romanized Korean: jinganjang
- Wikipedia entry for this ingredient
- Where can I buy this? | What recipes use this?
Posted Friday, February 29th, 2008 at 6:43 pm
Tagged: ganjang, 진간장, jinganjang, korean food, korean ingredients, Maangchi, soy sauce
Does it have MSG in it? (Mono Sodium Glutamate)
I hope I spelled it correctly. hehe….
I don’t think so.
:O You WERE right!
Is there a difference between Chinese and Korean soy sauce? Because I guess there is a difference between Chinese and Japanese soy sauce.
are there any good brands of Korean soy sauce that don’t use wheat?
I’m stuck using San-J’s wheat free Tamari, it’s the only decent soy sauce I can find without any wheat in it (I can’t handle wheat gluten) but it’s quite expensive and only seems to come in small bottles. If I could get larger bottles of gluten free Korean soy sauce that’d be perfect – basically looking to use it in making galbi.
I know Wheat-free Korean soy sauce called Chosun Soy Suace. Sempio is No.1 Brand of Soy Sauce in Korea, which has more than 60 years history.
Sempio’s Wheat-Free soy sauce tastes great. This SOY sauce is used mainly for Soup in Korean cuisine.
but it can be used versatily in many different cuisines.
Hi Maangchi Soen Saeng Nim,
I bought Saempyo soy sauce. However, I saw at least 2 types, one says soy sauce for soup ‘Guk Kan Jang’. What is the difference between this and just Saempyo soy sauce? When do you use one and not the other?
Thanks.
regards,
Martha.
Buy jinganjang (dark soy sauce) 금S
I’m copying and pasting the answer that I gave to someone else a while ago.”
”
There are 2 kinds of soy sauce that Koreans use: dark soy sauce (“jinganjang”(진간장)and soy sauce for soup called “gukganjang” (“국간장” in Korean)
Koreans use gukganjang (soy sauce for soup) instead of fish sauce. I’m living in New York , so it’s difficult to make homemade gukganjang (soy sauce for soup). I know they sell it at a Korean grocery store here, but the taste is a little different from the soy sauce that I used to use in Korea.
I found fish sauce gives the similar taste of well fermented gukganjang. That’s why I use fish sauce (“aekjjeot”: 액젓 in Korean) in ddeokguk.
It sounds like you are living in Korea now. If you like to make delicious ddeokguk, you will have to find well fermented homemade soy sauce. If not, use fish sauce. If you don’t like the strong flavor, use less than my recipe and add a little salt instead.
When you go to a Korean store, look for “kkanari aekjeot” (“까나리 액젓” in Korean). I know you won’t be able to find the 3 crabs there! : ) “
Hi Maangchi:
I really like your site and your recipes, especially japchae!
In my local oriental supermarket there are two types of korean soy sauce – once called JEN S with an orange label (the same as in the picture here) and one called JEN GOLD F-3 with a cream coloured label. The F-3 soy sauce is more expensive. Can you tell me what the difference is, and which one I should use?
Sorry – I meant to say JIN S and JIN GOLD F-3!!
I use “금S” : jin S
I thought so. The movie was on my language. They said it ”mi kecap”. Mi is equal noodle, kecap is indonesian language for sweet dark soyabean sauce. But the dish eaten simple without meat or vegetable. It’s very dark and may leave reddish oil on your lips when u eat it. But, hey anyway is there a picture of blackbean sauce noodle?
Hi Maangchi! In some korean soap opera like Full House. I saw dark oily black noodle eaten. They said it’s soy sauce noodle. I’d really like to know how to make it. Could u help me?
Do you think the dish is jjajangmyun (black bean sauce noodles)?
http://www.maangchi.com/recipe/jjajangmyun
Nice! That looks great! Now that I already bought a bottle of Korean soy sauce (the same brand name “Saem Pyo”), I can cook any Korean food I want! For example: one of my favorite Korean dishes is Bulgogi. Guys, even if you haven’t gone to Korea, but if your country [whatever it is] have Korean groceries and shops, I hope you can easily find this brand. I’m located in the Philippines, and our country also have some Korean shops.
And to Maangchi, thank you very much for recommending that soy sauce. =)
That’s true, so many Korean dishes are used soy sauce. The soy sauce you bought sounds like a big step to encourage you to cook Korean food! Wonderful!
Rachel,
Yes, you can use Chinese soy sauce.
Is it okay if I use Chinese Soya Sauce?
christina
I don’t know much about other kinds of soy sauce. Why don’t you leave your question on the forum on my website? http://www.maangchi.com/talk/forum/general-discussion
dear maangchi
i heard there are many various art of soy sauce: the chinese, the korean and the japanese…what is actually the base different among them?
phuong,
I think kitoman soy sauce is ok. I’m wondering why the sauce tastes a little bitter. Anyway, soy sauce I’m using everyday is the brand name “Saem Pyo” (샘표 진간장 in Korean). Thank you!
hi maangchi i was wondering, does the brand of soy sauce that you use matter? I tried to make the green onion dipping sauce with the kikkoman light soy sauce…the soy sauce has a slight bitter taste to it,
Sincerely bokchoy
phuong was asking a long time ago about kikkoman light soy sauce being bitter. i’ve been using kikkoman light soy sauce all this while and it is never bitter because I hate bitter taste. i think you’d better check the expiry date or the way you store it. i’d prefer kikkoman because it doesn’t contain any artificial flavouring or coloring. hehe.