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Difference between the Soy Sauce?

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    • November 6, 2008 at 5:03 am #48634
      taesoon84
      Member

      Is there a difference in taste between 국간장 & 진간장?

      my house has 진간장. but there’s a recipe i’m reading and it’s asking for 국간장. Will it be totally different using 진간장 instead?

    • November 6, 2008 at 2:34 pm #51645
      mimink
      Member

      Hi Taesoon!

      I’m certainly not an expert in Korean cooking but there is definitely a difference in taste between those soy sauces. Most of the Korean soups use “gook/soup” soy sauce. I think it’s less saltier and sweeter than the “gin” soy sauce. What are you trying to make? Yum…I’m imagining what dish you’re making and it’s making me hungry.

    • November 9, 2008 at 8:50 am #51646
      taesoon84
      Member

      ahhh~ ic. thanks!

      i was looking up recipe for 부대찌개 and it said 1tbsp of 국간장.

    • November 10, 2008 at 1:04 pm #51647
      Maangchi
      Keymaster

      taesoon84, mimink!

      I have only jinganjang at home and when I cook Korean soup, I use fish sauce instead of gukganjang. The taste is better than gukganjang for me. : )

      Ginganjang is usually used for side dishes and it’s darker and less salty than gukganjang. Gukganjang is usually used for soup.

    • June 5, 2009 at 4:37 pm #51648
      Mikura
      Participant

      I have a somewhat follow up question to this.

      I’m wondering if anyone has tried Joseon ganjang (조선간장) before? I understand that it uses purely soy beans during the fermentation process, while Ginganjang uses a combination of soy beans and wheat, but how does the taste compare between the two?

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