Korean cooking for total noobs.
The SEMPIO brand in Korea makes two types of YANGJO (naturally brewed) soy sauce. Sempio 501 and Sempio 701 are both naturally brewed soy sauces that most households use on a daily basis. SEMPIO 501 is the best-selling soy sauce in Korea because it is naturally brewed and economical. SEMPIO 701 has 0.2% more Total … Read more
This is the preferred soy sauce of most Korean households today. With most leading busy, modern lives, you’ll be hard pressed to find many families spending much time cooking let alone fermenting soybeans for months or years. Commercially made GUK GANJANG are generally regarded as cheap and low quality products (not to be confused with … Read more
The origin of the term JIN GANJANG used to refer to the duration of fermentation that homemade soy sauces went through. Originally, all soy sauces in Korea were homemade. Today, it refers to the most economical (read: not great) all-purpose soy sauce available on the market. Cheap and cheerful, it can do the job for … Read more
Korean soup soy sauce is usually used to season soups and namul BANCHAN (herb/vegetable side dishes), but it can also be used as a general soy sauce. Note that it is saltier than the more common (JIN GANJANG and YANGJO GANJANG) soy sauces, so adjust accordingly when cooking (taste test often!). Its lighter hue also … Read more