gukganjang

Gukganjang, written 국간장 in Hangul, is a type of Korean soy sauce formulated for soups and broths. It is generally lighter in color than regular ganjang and provides saltiness and umami without darkening the stock.

Production and composition: Gukganjang is made from fermented soybeans, with or without small amounts of wheat, following traditional soy sauce methods. Some commercial gukganjang is produced by diluting plain ganjang with water or blending with a lighter soy sauce to achieve a pale hue and milder flavor suitable for soups. The salt level and aroma are adjusted to suit broth cooking.

Uses and culinary role: It is used to season guk (soups) and various simmered dishes, added toward the end of cooking to adjust saltiness and keep the broth light in color. It pairs well with ingredients such as seaweed, tofu, and beef or pork broths, helping maintain a clear, pale appearance in the finished dish.

Varieties and cultural context: In Korean households, gukganjang is a staple for everyday soups. It is among the core seasonings alongside regular ganjang, doenjang, and gochujang, reflecting the importance of salt balance and umami in stock-based cooking. Different brands and artisanal producers offer variations in soy-to-wheat ratios and fermentation times, contributing to subtle differences in aroma and flavor.