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Drinks List of Korean drinks
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Soup soy sauce or "guk-ganjang" (Korean:국간장) is a type of Koreansoy sauce (ganjang) made entirely of fermented soybeans (meju) and brine. It is also a byproduct ofdoenjang production. Both lighter and saltier than other Koreanganjang varieties, soup soy sauce is used mainly inguk (soup) andnamul (a seasoned vegetable dish) in modernKorean cuisine.[1]
Soup soy sauce is referred to by many different names. In the English-speaking world, it is most commonly known as "soup soy sauce",[2] which is a direct translation ofguk-ganjang (국간장). The name "soup soy sauce" is used because it is used mainly for soup in modern Korean cuisine. Also, it is the name used by many popularsoy sauce brands such as Sempio, Daesang's Chung Jung One, andCJ Cheil Jedang's Beksul. Other names for the sauce include:
The earliestsoy sauce brewing inKorea seems to have begun prior to the era of theThree Kingdoms.[citation needed] TheRecords of the Three Kingdoms, aChinese historical text written and published in the 3rd century, mentions that "Goguryeo people are good at brewing fermented soy beans", in the section calledDongyi (Eastern foreigners), in theBook of Wei.[5][6]Jangdoks used forsoy sauce brewing are found in themural paintings ofAnak Tomb No. 3 from 4th centuryGoguryeo.[7]
In theSamguk sagi, a historical record of theThree Kingdoms era, it is mentioned thatganjang anddoenjang along withmeju andjeotgal were prepared for thewedding ceremony ofKing Sinmun in February 683.[8]Sikhwaji, a section fromGoryeosa (History of Goryeo), recorded thatganjang anddoenjang were included in the relief supplies in 1018, after aKhitan invasion, and in 1052, when afamine occurred.[9]Joseon texts such asGuhwangchwaryo andJeungbo sallim gyeongje contain detailed procedures on how to brew good-qualityganjang anddoenjang.[citation needed]Gyuhap chongseo explains how to pick a date for brewing, what to forbear, and how to keep and preserveganjang anddoenjang.[8]
Soup soy sauce is made entirely of fermented soybeans and brine. The brewing process also producesdoenjang, a Koreanfermented bean paste.
Meju, Koreansoybean brick, is made aroundipdong in early November. Soybeans are soaked overnight, boiled insalt water, and then pounded in a mortar (jeolgu) or coarsely ground with amillstone. About adoe (≈1.8litres) or two of pounded soybeans are chunked, compressed, and shaped into a cube or a sphere calledmeju. The meju bricks are then dried in a cool, shaded area for a week to several weeks until firm. When the bricks harden, they are tied withrice straws to theeaves of the house, or put in a warmondol room with rice straw, toferment. InJeongwol, the first month of thelunar year, well-fermentedmeju bricks are washed andsun-dried.
After drying, themeju bricks are aged inonggi crocks (jangdok) with brine. Charcoal and chillies are added for their adsorbent and antibacterial properties, as well as folk-religious beliefs that they drive away evil spirits. As the fermentation progresses, the brine acquires flavour and colour. This aged brine is boiled to becomeganjang (soy sauce), and the rest (agedmeju chunks) is mashed to becomedoenjang (soybean paste).
TheKorean Ministry of Food and Drug Safety'sFood Code classifieshansik ganjang into two categories by their ingredients:[3][4]
Depending on the length of aging,hansik ganjang can be divided into three main varieties: clear, middle, and dark.
