Ganjang

Ganjang is the Korean term for soy sauce, a traditional fermented condiment used to season a wide range of dishes. It is typically made from soybeans and a portion of roasted grains, such as barley or wheat, and a salt brine. The mixture is allowed to ferment and mature in wooden vessels, producing a liquid rich in umami compounds obtained through the fermentation process. Traditional ganjang production relies on meju bricks and long aging, though modern, commercially produced versions are often prepared with controlled conditions to ensure consistency.

Two common varieties are guk-ganjang and jin-ganjang. Guk-ganjang, or soup soy sauce, is usually lighter in color and saltier, designed for use in broths and light-seasoning. Jin-ganjang, a brewed or true soy sauce, is darker and richer in flavor, often used for dipping, finishing sauces, or gravies. Some producers offer additional types such as seasoned or specialty soy sauces, which may include flavor enhancers or added aromatics.

In cooking, ganjang serves as a versatile flavor enhancer, contributing salt, depth, and a characteristic savory aroma. It is widely used in soups, stews, marinades, dipping sauces, and as a finishing seasoning for dishes such as bibimbap, noodles, and grilled meats. The soy sauce market in Korea also includes lighter and lower-sodium options to accommodate dietary preferences.

Historically, ganjang is part of Korea’s jang fermentation tradition, alongside other condiments like doenjang. It remains a staple in households and on dining tables, reflecting regional styles and standard culinary practices across Korean cuisine.