Cultural background
Soy sauce is an essential seasoning in Korean cuisine, used to add umami flavor to various foods and to adjust the seasoning during cooking.
Similar dishes
Soy Sauce Chicken
간장치킨 · ganjang-chikin
A Korean-style chicken dish made by frying chicken and coating it in a sweet soy sauce glaze.
Ssamjang
쌈장 · ssam-jang
Ssamjang is a representative Korean condiment made by mixing doenjang and gochujang with garlic, sesame oil, and green onion.
Gochujang
고추장 · gochujang
A traditional Korean fermented paste made from red chili powder, glutinous rice flour, meju (fermented soybean) powder, and malt. It is characterized by its spicy and sweet flavor and is used as a seasoning in a wide variety of dishes.
Makjang
막장 · makjang
A traditional quick-fermented soybean paste from the Gangwon-do and Gyeongsang-do provinces, made by mixing meju (fermented soybean) powder with grains such as barley rice or wheat flour and fermenting it for a short period. Sweeter and nuttier than regular doenjang, it is used as a ssamjang-style dipping paste and as a seasoning for stews and seasoned vegetable dishes.
Deep-fried Tofu
두부튀김 · dubu-twigim
A dish where tofu is coated in batter and deep-fried until crispy outside and soft inside. It is even more delicious when dipped in soy sauce or vinegared soy sauce.
Steamed Dumplings
찐만두 · Jjin-mandu
A dish made by steaming dumplings filled with meat, kimchi, tofu, and other ingredients, characterized by its chewy skin and juicy filling. It tastes even better when dipped in soy sauce.
Bindaetteok
빈대떡 · bindaetteok
A savory pancake made by grinding soaked mung beans and frying it thickly, adding pork, bean sprouts, and kimchi for more flavor. The outside is golden and crispy while the inside is moist and rich. It is enjoyed dipped in vinegared soy sauce, and pairs well with Makgeolli as a snack.
Pan-fried Meat and Tofu Patties
동그랑땡 · dong-geu-rang-ddaeng
Minced meat and tofu are shaped into flat circles and coated with egg before being pan-fried. The outside is crispy and golden brown, while the inside is moist and savory. It is typically enjoyed with vinegared soy sauce and is a traditional dish served during holiday ceremonies.
Goes well with
Ingredients
How it's made
- 1Soak the soybeans in water.
- 2Boil the soaked soybeans.
- 3Ferment the boiled soybeans to make soy sauce.
Nutrition
* Estimated values per serving.
Allergens
Soy sauce is generally safe for vegetarians and vegans, but may contain gluten.
How to order
간장 주세요
Gan-jang ju-se-yo
Please give me soy sauce