Which Korean Soy Sauce Should I Buy?
The best-selling soy sauce in Korea is the SEMPIO YANGJO soy sauce #501. It is naturally brewed, relatively inexpensive and is tasty right out of the bottle but can also be used to make soup, marinades, or to grill meat and vegetables. Another solid option is to get CHUNG JUNG ONE’s JIN soy sauce or YANGJO soy sauce. That’s the short answer. Read on to know more.
The world of soy sauce is diverse and rather mysterious and Korean soy sauces are no exception. A quintessential ingredient, but often only loosely understood, people tend to stick to the familiar. Here are the best selling, most widely available Korean soy sauces (outside of Korea).
SEMPIO (샘표)
Founded in 1946, it is Korea’s oldest soy sauce brand. Recognized to be the go-to soy sauce brand in the country.
An oldie, not necessarily a goodie.
SEMPIO’s GUK GANJANG (soup soy sauce):
Blend of 20% YANGJO GANJANG + 80% Chemical Soy Sauce.
Low quality soy sauce that is sold under the name of Soup Soy Sauce to cater to the market of consumers specifically looking for a cheap soup soy sauce.
Created as a dupe to JOSEON GANJANG (traditional Korean-style soy sauce) in that it is light in colour and very salty.
A chemical concoction that isn’t even that much cheaper to other soy sauces. Give it a vote of No, thanks.
What it’s for: Soups and namul banchan (herb side dishes)- apparently according to their marketing blurb.
Who it’s for: People who are used to cooking with GUK GANJANG and trust Sempio and are not always aware of what a low quality product this is.
Keep in mind: Especially with this product, you can see sneaky marketing tactics at work. The term GUK GANJANG used to mean something, a real soup soy sauce implies roots to a traditional Korean soy sauce. But they’ve taken the liberty of using this term to sell a subpar product that only looks like the real thing.
The downside: It’s such an awful chemical product. For just a couple of dollars more at least get Sempio’s YANGJO GANJANG- it’s more versatile and will serve better than this. And if you do favour using GUK GANJANG exclusively for soups and dressings, then spend the money and get JOSEON GANJANG. You will use very little (because it is quite salty enough) and a bottle should last a while.
What is Chemical Soy Sauce anyway?
Defatted soy product takes a bath in hydrochloric acid for 12 hours. Neutralize acid with sodium carbonate. Filter. Add caramel colour, corn syrup and salt to make it look and taste like soy sauce. Ta-da. Cheap bottle of sauce-that-kind-of-tastes-like-soy-sauce produced in days (opposed to months of fermentation).
Its only selling point is that chemical sauce won’t degrade (in taste) at all in high heat. Natural soy sauces tend to lose some flavour during cooking but chemical sauce remains robust! Also keep in mind most restaurants use this to help keep costs down so there is no easy way to avoid it completely. People who cook at home usually do so to be healthier and this is just not a good option.
This method of production was introduced to Korea during the Japanese occupation as they built factories to supply their troops quickly. Unfortunately, this practice continues today because it is so profitable (cheap + fast to make = dream commercial product).
SEMPIO’s JIN GANJANG (jin soy sauce):
Blend of YANGJO (Brewed) GANJANG and chemical soy sauce. There aren’t proven ill-effects of consuming chemically processed soy sauce yet, however, this is generally agreed to be a lower quality product.
Many keep this in the pantry because some dishes require a large amount of soy sauce and the price point is hard to complain about.
Usually used for cooking foods (rather than using right out of the bottle for dips or dressings). This soy sauce is mostly non-fermented, chemically processed sauce (there is some debate whether it should be called soy sauce at all) that doesn’t alter in taste even with high heat.
This is the best option out of the Sempio JIN GANJANG lineup. Because it has a whopping 30% YANGJO GANJANG compared to JIN GANJANG S’s 7%. Simply put, this contains “only” 70% chemical soy sauce. Bravo. (Insert sarcastic slow clapping)
What it’s for: Broiling, stir-frying, steaming, pickling. Think Korean Bulgogi.
Who it’s for: People on a tight budget. Variety in soy sauce unavailable in your area.
Keep in mind: Most restaurants use this type of blended soy sauce- some even use 100% chemically processed soy sauce (which is not allowed to be sold in retail stores).
The downside: JIN GANJANG S (the lowest quality JIN GANJANG from Sempio) contains 93% chemical soy sauce with 7% YANGJO GANJANG. The “best” Sempio JIN GANJANG GOLD F3 contains 70% chemical soy sauce.
Read: Jin Ganjang aka Korean All-purpose soy sauce
Read: Jin Ganjang vs Yangjo Ganjang from Sempio
SEMPIO YANGJO GANJANG:
Brewed for 6 months. This is made in the Japanese style with the addition of wheat.
Contains preservatives, sugar additives and flavouring agents.
This is the best-selling type of soy sauce used in most households in Korea.
The taste profile is familiar- most people like the taste.
People prefer to get this as they feel it’s the “healthier” choice to cook with and to enjoy straight out of the bottle (dipping, dressings).
Best-selling all-purpose soy sauce in Korea.
What it’s for: Dipping, drizzling, dressing. But can also be used for cooking, although it’s said that using this in high heat will make it lose some of its flavour, most home cooks will find it to be negligible.
Who it’s for: Most have this in their pantry as their all-purpose soy sauce. Those who don’t mind the few dollars difference from Sempio’s JIN GANJANG.
Keep in mind: Although it does go through some fermentation, it’s still a factory-made product. So don’t expect a very prominent taste of beans or the full health benefits of a naturally fermented product.
The downside: The YANGJO GANJANG 501 and YANGJO GANJANG 701 are both made from defatted soybeans (the discarded remains after removing soybean oil). The extraction method for defatted soybeans are with the use of hexane (a component of gasoline). Not all of it can be rinsed off and there are guidelines that vary by country of how much of the chemical is allowed to remain. In other words, Sempio’s YANGJO GANJANG uses no whole soybeans as its main ingredient. At the same time, know that the use of defatted soy in soy sauce (not to mention soy baby formula, granola bars and veggie burgers) has become the norm in the food industry.
SEMPIO JOSEON GANJANG:
A popular option for the closest thing to an authentic, original Korean soy sauce.
It is lighter in colour and much saltier.
As a commercially-made product, it does contain alcohol (preservative) but you’ll find it has the shortest ingredient list: Soybeans, water, salt, alcohol.
Contains whole soybeans.
The best product in terms of ingredient list. However, this is not the taste profile you are probably used to. It is much saltier which is fine if you use it to season soups and dressings. You can use this as an all=purpose soy sauce by adding sugar and flavours yourself- which is honestly much better than the additives factories add. But there is a learning curve.
What it’s for: Soups and namul banchan (herb side dishes). But can be adjusted to cook everything. Remember, this is what Koreans used as soy sauce originally. Instead of relying on factories to add sugar or other flavours using chemical means, you can do so yourself. You can think of this as a solid base to add what and how you prefer.
Who it’s for: Those who don’t want extra additives or chemicals in their soy sauce. Gluten-sensitive people (this is completely gluten-free). Those who want a separate soy sauce to make soups or namul (herbs) banchan (side dishes); The light colour doesn’t muddy the colour of the dish and the (high) salt level lets you use a minimal amount.
Keep in mind: Although there may be a learning curve (very salty), it is very possible to use this as a primary soy sauce. This is originally what Koreans used as soy sauce. You can easily adapt recipes by taste testing often and adding sugars (honey, agave, grated apples) and other flavours (garlic, kelp, mushrooms) yourself. You can use much less!
The downside: It is more expensive. Stock up when they go on sale!
CHUNG JUNG ONE (청정원)
Korea’s second biggest seller of soy sauce. Since 2001, they have committed to only using fermented soy sauces in their processing. No soy sauces from CHUNG JUNG ONE contain chemical soy sauce blends. Hooray for conglomerates with a bit of soul.
This brand is also widely available outside of Korea. No chemical soy sauce blends here.
chung jung one GUK GANJANG
Lighter in colour and very salty. Used in minimal amounts to season soups and dress herbs to make side dishes.
Contains whole soybeans (not defatted soy meal).
Contains some additives and alcohol as a preservative.
It does have some (flavour and preserving) additives, but contains no chemical soy sauce. Also made from MEJU (traditionally fermented blocks of whole soybeans)- not defatted soy product.
What it’s for: Soups and herb side dishes. Can be used for everything, but requires you add sugars and flavours yourself. Better than companies doing it through chemical means though!
Who it’s for: For those who want to avoid the chemical processing defatted soy goes through. Those who want a traditional style of Korean soy sauce. Those who want this specifically for soups and dressing namul banchan.
Keep in mind: This is CHUNG JUNG ONE’s version of soup soy sauce. There are more premium options they create if you’re mostly concerned about having minimal additives.
The downside: The more premium options from this brand may be hard to find outside of Korea. But for Korean soup soy sauce made from whole soybeans, this is not a bad choice. A million times better than Sempio’s blended soup soy sauce.
chung jung one JIN GANJANG & YANGJO GANJANG
Naturally fermented (with wheat).
Although Sempio has degraded the term JIN GANJANG by labelling their chemical blended soy sauce as such, you can rest easy knowing this one is a good one.
CHUNG JUNG ONE’s JIN GANJANG and YANGJO GANJANG both use defatted soy meal and expedite the fermenting process with wheat. This method is an industry standard for most popular soy sauces.
Their website states that their YANGJO GANJANG goes through a lengthier fermentation process (6 months). Their JIN GANJANG goes through a 2-month fermentation process, hence the lower price tag. Take your pick and be assured you won’t be ingesting any amounts of chemical soy sauce and also that the taste profile will be the familiar kinda’ sweet soy sauce you’re used to from restaurants.
What it’s for: Because Sempio has the best selling products, people assume JIN GANJANG is for cooking over heat and YANGJO GANJANG is for dressings and dipping. But because CHUNGJUNGONE processes its JIN soy sauce like their YANGJO soy sauce, they’re both a safe choice. Either can act as an all-purpose soy sauce (cooking and consuming straight out of the bottle).
Who it’s for: Those looking for a Korean soy sauce that will serve all Korean soy sauce recipe needs. Those who are turned off of Sempio’s misleading marketing for their (chemical blend) JIN GANJANG as a good option for home cooks (who usually cook at home to eat healthier).
Keep in mind: The expedited processing method with wheat has become the industry standard to get that familiar soy sauce taste you’re used to at the sushi restaurant. A bit salty, a bit sweet, tasty straight out of the bottle. It’s just the reality of commercially processed products.
The downside: Contains wheat to shorten fermentation to 6 months or a year. Made with defatted soy. Contains sweetening additives, preservative agents and supplements. If you do find a market with a full range of CHUNG JUNG ONE products, you will find they have numerous kinds of JIN GANJANG and multiple types of YANGJO GANJANG. Their differences are not easily apparent.
OTHER PRODUCTS FROM SEMPIO AND CHUNG JUNG ONE
They have products made with only Korean whole soybeans, aged for 1 year (which for commercially-made soy sauce is a long time), organic and many others.
These have a short ingredient list (soybeans, salt, water- sometimes wheat and alcohol).
They are noticeably pricier.
Rarely available outside of Korea- At least not that I can easily find online for shipping to North America.
CHUNG JUNG ONE’S Premium soy sauce. Made with MEJU (traditional Korean-style blocks of fermented soybean), salt and spirits. Have not seen it online or in local stores.
Soy sauce is one of the basic ingredients for Korean cooking.
If you’re at all interested in cooking Korean food at home, you must have it. Companies have taken this need and created a slew of products- which is fine, if it weren’t so freaking confusing.
For a beginning Korean cooking enthusiast:
Sempio’s YANGJO GANJANG 701. From CHUNG JUNG ONE, you can go for their JIN GANJANG or YANGJO GANJANG.
FOR THE HEALTH-CONSCIOUS:
Sempio’s JOSEON GANJANG or CHUNG JUNG ONE’s GUK GANJANG Korean Soy Sauce (made from MEJU: Fermented soybean blocks).
For the Korean cooking maximalist:
Your options are overwhelming. Although one bottle of Yangjo Ganjang will do for an all-purpose soy sauce, you can have multiple soy sauces for different purposes if you like the variety in flavours.
There is GUK GANJANG (soups and banchan-making), YANGJO GANJANG (dipping), JIN GANJANG (cooking), MAT GANJANG (flavour-enhanced soy sauce) and JORIM GANJANG (for dishes requiring long simmering). There is a soy sauce that comes in a small bottle specifically to add to fried eggs and rice!
Just be aware and check the ingredients list carefully for unnecessary additives you may want to avoid.
Also, note that you can take any whole soybean traditional Korean soy sauce (the super salty kind) and mix with a sweetener of your choice (sugar/honey/agave/apples/dates) and flavours you like (dried fish/kelp/mushrooms/peppers/onions) and create your own personalized soy sauce.
Create stock with ingredients of choice.
Add Korean traditional style soy sauce from the store.
Adjust to taste.
Boom. Done. Chemical-free, tasty soy sauce.
Make small batches. Keep in the fridge.
