Korean soy sauce, or ganjang, is deeply rooted in the country’s traditional fermentation culture. It is often produced alongside doenjang (soybean paste) during the fermentation of meju blocks, resulting in distinctive flavors. Different varieties, such as soup soy sauce (guk-ganjang) and brewed soy sauce (yangjo ganjang), serve different culinary purposes. Ganjang is indispensable in Korean cooking, adding depth to soups, stews, marinades, and side dishes.
