Soy sauce - gan jang간장

Other Staple Korean Ingredients

In Korea they use two types of soy sauce, a regular variety, very similar to Japanese soy sauce and those you would find in Western shops, and a second, much saltier variety known as ‘gook gan jang’, which is used to season vegetables, soups and stews’. This kind of soy sauce is unique to Korea, and can be difficult to get your hands on, so in this book we have used regular soy sauce in all of our recipes. If you do happen to have Korean ‘gook gan jang’, then feel free to use it, but you will need to decrease the quantity according to taste. As a general rule you should seek out naturally brewed soy sauce made without additives, colourings or sweeteners.

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