This medium-bodied soy sauce uses a 360 year-old family recipe; between cheongjang and jinjang in flavor, color, and texture, the longer age introduces a slight sweetness to the otherwise salty flavor.
GANJANG Ganjang is the 'classic' soy sauce, aged between 1-4 years. The matriarch of the family Master Ki makes her ganjang the same way she does cheongjang or jinjang, following family tradition that has been passed down for over 360 years.
This medium bodied soy sauce bridges the gap between cheongjang and jinjang in flavor, color, and texture, with the longer age introducing slight sweetness to the otherwise salty flavor. Master Ki also uses in-house roasted bamboo salt as one of the three ingredients that goes into the soy sauce (water, soybeans and roasted bamboo salt). Master Ki believes that the bamboo salt, having gone through a roasting process for multiple months contributes to the complex flavor of the soy sauce. The end result is a soy sauce that is still pungent but with a more subtle after taste. We use the ganjang for more 'everyday' cooking, from flavoring stir fried dishes, noodles and even in marinades or dressings.
Learn more about Master Ki's soy sauce making process here.
● 250ml bottle ● Made in Damyang, South Korea ● Non-GMO, no preservatives, additives, or refined sugar ● Ingredients: Soybeans, roasted bamboo salt, water
Soybeans A crop native to East Asia, soybeans have been cultivated for over 13,000 years and are a staple in Chinese, Japanese and Korean kitchens. High in protein and fiber, soybeans are also rich in vitamins and nutrients.
Roasted bamboo salt Rich in minerals and antioxidants, it is believed to aid in blood circulation, digestion and oral health. Hand harvested sea salt is packed into local winter bamboo and roasted over pine wood fire for 3-4 days; this process is repeated nine times over two months.