Maangchi's Korean food and cooking forum » Tag: soy sauce - Recent Posts

Mikura on "Wheat in Korean Soy Sauce?"

Mikura — Mon, 10 Dec 2012 15:42:12 +0000

I have a bottle of soup soy sauce in my pantry that does not contain wheat. It is made by Sempio and the labelled has red, orange, and yellow coloring. Theres another product also made by sempio called chosun (korean) soy sauce that doesn't contain wheat. I believe its supposed to resemble more traditional Korean soy sauce without and wheat and lighter in color and flavor. It's in a cute plastic bottle thats shaped like a traditional korean onggi, its white and orange colored with a picture of an onggi on the bottle. Link below shows a picture. Again, check labels to make sure. <a href="http://www.lotteplaza.com/product/product_view.php?lan=ENG&Category=62&id=873" rel="nofollow">http://www.lotteplaza.com/product/product_view.php?lan=ENG&Category=62&id=873</a>

inezcath on "Wheat in Korean Soy Sauce?"

inezcath — Mon, 10 Dec 2012 01:32:36 +0000

Can anyone tell me if there is a Korean Soy Sauce that doesn't contain wheat? If so what brand?

soko2usa on "recipe request: gejang!"

soko2usa — Thu, 08 Nov 2012 00:43:45 +0000

I keep forgetting to put this in! My recipe request is to see Maangchi make gejang, or crabs marinated in soy sauce. I saw a little girl on a Korean variety show say that if she was good that day her parents would buy her gejang as a reward. She seemed to love that dish a lot, so I'm curious about it and what makes it something even a little girl would love to eat. Kerri

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Tue, 10 Apr 2012 15:56:27 +0000

M, yes it was filmed in my yard but my neighbors are not that close. As to the smell I would not do that inside the house. michii I would have liked to have waited about one more week before doing this step but I have to leave soon and from Saturday until I leave I will be to busy.

michii on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

michii — Tue, 10 Apr 2012 04:02:53 +0000

Thank you for sharing these techniques. It makes me wish I didn't have to travel so much and could baby sit a few clay-pots myself.

Maangchi on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

Maangchi — Sun, 08 Apr 2012 00:11:22 +0000

Thank you so much for sharing this video. It's not easy to film and work at the same time. I love your doenjang color! It must be well fermented! I wish I could taste it. By the way, was this filmed in your yard? I hope you didn't have any complaints from your neighbors because when you boil soy sauce, it gives off such a strong smell. : )

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sat, 07 Apr 2012 00:31:15 +0000

Its been almost a month now and the fermentation slowed way down so we went ahead to the next step. <a href="http://www.youtube.com/watch?v=4VjZFe8IeA0" rel="nofollow">http://www.youtube.com/watch?v=4VjZFe8IeA0</a>.

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Mon, 12 Mar 2012 16:52:19 +0000

Yep she grew up in the country so she knows a lot about how things used to be done. I am happy to learn from her and share what I learn. Thanks for the tip on the green mold.

Maangchi on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

Maangchi — Mon, 12 Mar 2012 15:57:26 +0000

Your mother-in-law can do anything for you! : ) I'm looking forward to the meju making video! I love your passion for sharing your delicious recipes with many people. You are cool, James! BTW, the green mold is known to be harmful. Be sure to remove all of it.

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sun, 11 Mar 2012 23:56:01 +0000

If I am around when it is done I will definitively do that. Perhaps soon I can work with my mother-in-law to make the meju blocks. She made these for me. I would love to film how to make them.

Maangchi on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

Maangchi — Sun, 11 Mar 2012 23:14:09 +0000

Thank you for uploading the video! I hope you upload another video when it's fermented!

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sun, 11 Mar 2012 20:53:32 +0000

I am latter than planned but I have started my second batch. <a href="http://www.youtube.com/watch?v=UGTkYZgApxM" rel="nofollow">http://www.youtube.com/watch?v=UGTkYZgApxM</a>

JamieF on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

JamieF — Fri, 02 Sep 2011 16:46:38 +0000

I am going to buy some meju blocks when I am in Korea - this post is going to be extremely helpful :) I am also buying ongghi to store it outside. Summer is coming so I will be making gochujang too.

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sat, 02 Jul 2011 23:10:54 +0000

My Mother in law is going to send us a few more meju blocks in the fall. I am also going to by a Korean style crock and I will try again. I plan to film it so that others can learn how to make it also.

Maangchi on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

Maangchi — Sat, 02 Jul 2011 17:53:23 +0000

omg! Congratulations, James! I can almost smell your doenjang. It looks very tasty. Make more doenjang later because you know how to make it. Amazing!

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sat, 02 Jul 2011 15:10:24 +0000

Ok time for an update. The soy sauce did not turn out so good. Next time I will not break up the meju block. But the Doenjang is really good. After about one month the soy sauce was carefully poured out. This is what the jar looks like now. To get some out I scape the mold off to one side get what I need then put the mold back. Close up of the Doenjang.

samyoowell on "Difference between Soy sauces.."

samyoowell — Mon, 16 May 2011 07:44:03 +0000

Please, Maangchi or anyone correct me if I'm wrong. I know a lot of this is just from my family's personal use and preferences. In my household there are these types of soy sauces: jo seon gan jang = the korean soy sauce this is our soy sauce. the korean soy sauce. this soy sauce is really salty, super earthy, very pungent. its a direct biproduct of making doenjang (korean miso). 'normal' ganjang = kikkoman soy sauce (japanese soy sauce) my parents are from a batch of korean's that immigrated here in the late 70's and early 80's. back in the day there wasn't a lot of Korean products that they could get without having to make it themselves. So, I think for many Koreans who immigrated at that time this became their 'normal soy sauce' . My parents and all my parents' korean friends used this soy sauce. i think it was the most similar thing that they could find from their mainland without having to make too much sacrifice in flavor. jin gan jang = has a lot of flavor, its a premade variety i honestly don't know too much about this soy sauce other than its not just 'salty'. it has a lot of other flavors in there that dont' make it your typical soy sauce. My family doesn't use this soy sauce all that much but typically it is used in banchans (not main dishes or soups) gook gan jang = soup soy sauce. this is the soy sauce for soups. it gives soups that salty taste without compromising the broth to a darker hue.

sha on "Difference between Soy sauces.."

sha — Sat, 14 May 2011 00:35:34 +0000

I'd love to know too.. does anyone know? If I don't have Japanese soy sauce, should I use Chinese or Korean one to substitute?

JamieF on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

JamieF — Tue, 10 May 2011 01:39:46 +0000

Hmm in that case maybe I will give it a shot - it seems relatively straight forward.

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Mon, 09 May 2011 00:37:10 +0000

I don't think that you have to have underfloor heating as long as it is warm and dry you should be good to go.

JamieF on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

JamieF — Sat, 07 May 2011 23:27:22 +0000

I might be able to get a sauerkraut crock - European things are much easier to come by here than Korean things. I actually found a place online (gmarket.co.kr) that said they shipped outside Korea but then they cancelled my order :) I would like to try making meju but I am a bit concerned that it will be too difficult for me to prepare it due to the lack of underfloor heating (I have central heating but that works through vents). I can definitely source the necessary ingredients though.

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sat, 07 May 2011 12:54:58 +0000

Can you get a German sauerkraut crock? Harsch makes a really good one they would work really well for Korean foods. Normally meju is in the markets in the fall. My mother-in-law brought this one form Korea town in LA. You could always make you own. <a href="http://www.mykoreandiet.com/ingredients-for-korean-food/what-is-bean-paste-korean-bean-paste-doenjang.html" rel="nofollow">http://www.mykoreandiet.com/ingredients-for-korean-food/what-is-bean-paste-korean-bean-paste-doenjang.html</a>

JamieF on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

JamieF — Fri, 06 May 2011 22:51:40 +0000

Wow! What an amazing post! I am incredibly impressed that you are doing this all yourself - it is my dream to do the same but I am having difficulty finding the jars from a seller who will ship outside Korea. Also I have not seen any meju here for sale so that is difficult too. I am going to make gochujang soon - I have the necessary stuff for that and just got a good recipe.

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Fri, 06 May 2011 13:05:12 +0000

First make salt brine. I used 13 cups of water to 2 cups of course sea salt. You want your room temp water to be saturated with salt (no need to heat the water). It should float a raw egg. This time I used commercial a meju 메주 someday I will make my own but that is a lot of work. To speed up the process we broke it into smaller pieces then added it to the brine. I am a using a kimchi jar and the big block would not fit. If this works in the fall I will make a big batch in crock. Next I heated up a piece of hardwood charcoal until it was just getting red on all sides and added it. I also added some jujube dates and sesame seeds. I need to add some dried chili peppers but did not have any at the time. Then I covered it with plastic wrap loosely put on the lid and sit it where it could get sun.

happy002 on "Difference between Soy sauces.."

happy002 — Fri, 20 Nov 2009 10:30:11 +0000

Hi everyone, i'm trying to research and find out the differences between Korean, Chinese and Japanese soy sauce and the differences it will make to a dish. I've only tried the Chinese and Japanese ones. But i'm very intrigued by the Korean soy sauces. Does Korean soy sauce taste differently or if they make any differences to the dishes i do? Thanks!

Maangchi on "fried tofu"

Maangchi — Sat, 12 Sep 2009 11:58:05 +0000

hi, my tofu banchan (side dish) recipes are on now. <a href="http://www.maangchi.com/recipe/2-tofu-side-dishes" rel="nofollow">http://www.maangchi.com/recipe/2-tofu-side-dishes</a> Thank you for your patience! : )

missmakro on "fried tofu"

missmakro — Mon, 10 Aug 2009 22:00:13 +0000

Yes please! The dubu recipe with the spicy sauce would be great!!!!

ylre on "fried tofu"

ylre — Sat, 01 Aug 2009 06:13:39 +0000

How about tofu chigue. I'm not sure it it's a side dish coz I think it's generally taken as a main dish. I'll be looking out for your tofu recipes. We just love tofu!

Maangchi on "fried tofu"

Maangchi — Wed, 29 Jul 2009 14:23:37 +0000

My tofu side dish recipe will be coming soon. Thank you!

christina53002 on "fried tofu"

christina53002 — Fri, 24 Jul 2009 05:30:56 +0000

how do you make fried tofu with the spicy soy sauce on top?