T here’s nothing like a steaming bowl of Korean tofu soup on a cold day. Known as Sundubu Jjigae, this spicy Korean tofu stew ...

In this recipe, I call for regular soy sauce, but if low-sodium is all you have, prepare to use a bit more. In Korean cooking, there is a product called gukganjang, or soup soy sauce, that is ...

Miyeokguk, or Korean seaweed (miyeok ... Traditionally the soup is seasoned with gukganjang, literally “soup soy sauce,” which is lighter in both color and viscosity, but saltier in taste ...

“Korean soy sauce is different to Japanese or Chinese soy sauce because it’s saltier, not as sweet.” For stir-fries, Chae uses Japanese soy, but when making soup, he’s passionate about usi ...

It’s then submerged in heavily salted water which eventually separates into doenjang and the liquid, guk-ganjang (Korean soup soy sauce). Heavily pungent, doenjang carries deeply complex ...

If you want to give this Korean soy sauce a try, simply grab a bottle of Sempio Jin Gold Soy Sauce for your next culinary adventure. Also known as Guk ganjang, traditional, house, and soup soy ...