Comments on: Soy sauce

By: ltzecherk

ltzecherk — Sat, 27 Feb 2010 20:39:25 +0000

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.

By: Yun

Yun — Thu, 07 Jan 2010 03:19:07 +0000

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.

By: Toto94

Toto94 — Wed, 06 Jan 2010 19:04:32 +0000

Is there a difference between Chinese and Korean soy sauce? Because I guess there is a difference between Chinese and Japanese soy sauce.

By: LunaSlave

LunaSlave — Fri, 31 Jul 2009 17:52:46 +0000

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.

By: Maangchi

Maangchi — Fri, 26 Jun 2009 14:28:46 +0000

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! : ) “

By: Martha from Hoju

Martha from Hoju — Fri, 26 Jun 2009 04:30:42 +0000

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.

By: Maangchi

Maangchi — Mon, 01 Jun 2009 21:22:50 +0000

I use “금S” : jin S

By: Conejo

Conejo — Mon, 01 Jun 2009 18:09:51 +0000

Sorry – I meant to say JIN S and JIN GOLD F-3!!

By: Conejo

Conejo — Mon, 01 Jun 2009 17:45:51 +0000

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?

By: Witra

Witra — Thu, 21 May 2009 14:20:13 +0000

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?