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Korean soup soy sauce (guk-ganjang)

guk-ganjang 국간장

Flavor and role: Traditional Korean soy sauce brewed from fermented soybean blocks (meju) alone. It is light in colour but saltier, and seasons soups while keeping the broth clear.
Typical dishes and uses: Seaweed soup (miyeok-guk), bean sprout soup, kimchi jjigae, seasoned vegetable side dishes (namul)
Substitutes: 1 tbsp soup soy sauce = 1 tbsp regular soy sauce + 1/4 tsp salt (slightly darker colour), or 2/3 tbsp anchovy fish sauce (or fish sauce).
Storage: Unopened: 1-2 years at room temperature. Opened: 1 year in a cool place or the fridge. If a white film forms on the surface, skim it off and boil the sauce before use.
Main countries: Korea
Used in this book: Kimchi Jjigae (Kimchi Stew)Dak-kalguksu (Korean Chicken Knife-Cut Noodle Soup)Gamjatang (Korean Pork Bone and Potato Stew)Mul-naengmyeon (Cold Buckwheat Noodles in Icy Beef Broth)Sundubu Jjigae (Spicy Soft Tofu Stew)Tteokguk (Korean Rice Cake Soup)Koryo-saram Kimchi Borscht Korean Haemul-tang Bouillabaisse with Gochujang Rouille Budae Jeongol with Brisket Broth and Aged Chilli Paste Hand-Cut Dak-kalguksu in Clear Chicken Broth Rich Perilla Gamjatang with Seasoned Napa Greens Dongnae-Style Seafood Pajeon with Rice-Flour Batter Aged-Kimchi Pork Belly Jjigae with Anchovy Broth Pyongyang-Style Mul-naengmyeon with Brisket and Shank Gazpacho Tomato Naengmyeon Samgye Sotbap (Ginseng Chicken Pot Rice)Seafood Sundubu with Scallion Chili Oil Clear Brisket Broth Tteokguk with Traditional Garnishes Tteokguk Cream Gratin

Updated 2026-10-10