Korean cooking forum topics
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?
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.
ahhh~ ic. thanks!
i was looking up recipe for 부대찌개 and it said 1tbsp of 국간장.
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.
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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