Ingredient
Soy sauce
간장
Romanization: ganjang
Korean soy sauce, in two main kitchen forms: pale, salty guk-ganjang (soup soy sauce) brewed the traditional way from meju, and darker, sweeter jin-ganjang for braises and marinades.
Flavor
Guk-ganjang is sharply salty with a deep, savory, slightly funky aroma; jin-ganjang and brewed soy sauces are darker, rounder and slightly sweet.
Photo: Tim Reckmann from Hamm, Deutschland, CC BY 2.0, via Wikimedia CommonsOrigin & History
Traditional ganjang is a by-product of the same process that makes doenjang. Soybean meju blocks made in autumn are dried in the spring sun, then steeped in brine of roughly 18–20% salt in sunny onggi jars for about 30–40 days. The liquid is ladled off, strained and boiled; the solids become doenjang. Many families keep a little old sauce as ssi-ganjang (seed soy sauce) to blend into each new batch, and UNESCO notes that some households age soy sauce for decades.
Soy sauce appears in the Samguk sagi among Silla's royal betrothal gifts of 683, and Goryeo records list jang among relief foods distributed to the hungry from 1018. Joseon cookbooks give many methods, and the Encyclopedia of Korean Culture describes how households grade sauce by age: young, thin sauce for soups, medium sauce for stews and namul, and jin-ganjang aged five years or more — dark and sweetish — for special dishes. In 2024 UNESCO inscribed Korean jang-making, including soy sauce, on its Representative List of the Intangible Cultural Heritage of Humanity.
Today the names mean something slightly different. Guk-ganjang (also joseon-ganjang or, on labels, hansik-ganjang) is the traditional meju-and-brine sauce: light in color, very salty and used to season clear soups and namul without darkening them. Supermarket jin-ganjang is a factory sauce for braises, stir-fries and marinades; Korean labeling separates brewed (yangjo), acid-hydrolyzed (sanbunhae) and blended (honhap) soy sauces, and many products sold as jin-ganjang are blends. Brewed soy sauce is made from soybeans or defatted soybeans mixed with wheat and fermented for months, while acid-hydrolyzed sauce is produced chemically in a few days.
Nutrition
| Calories | 34 kcal |
|---|---|
| Protein | 5.9 g |
| Fat | 0 g |
| Carbohydrates | 2.5 g |
| Fiber | 0.4 g |
| Sodium | 7999 mg |
Values from the Korean Food Composition Table (RDA, 2020 data). For comparison, the same table lists brewed soy sauce (간장, 개량, 양조) at 103 kcal and 4,783 mg sodium per 100 g, and acid-hydrolyzed soy sauce at 5,476 mg sodium. Actual values vary with ingredients, portion size and preparation.
Health Benefits
- A seasoning, not a nutrient source: Soy sauce is used by the teaspoon to add salt and savory depth; it contributes little else nutritionally.
- Very high in sodium: Traditional soup soy sauce contains about 8 g of sodium per 100 g in Korean food-composition data. The FDA's daily value for sodium is less than 2,300 mg, and diets high in sodium are linked to high blood pressure.
- Lighter hand, same flavor: Because guk-ganjang is saltier than jin-ganjang, recipes call for less of it; swapping one for the other one-to-one changes both salt and color.
- Allergens: All soy sauces contain soy; brewed and blended types usually contain wheat as well.
Informational, not medical advice. Talk to a qualified professional about your own health and diet.
Dishes with Soy sauce
Agu-jjim (Spicy Braised Monkfish)아귀찜Monkfish braised with a mountain of soybean sprouts and minari in a fiery chili sauce thickened with starch — a Masan specialty now eaten across Korea.
Andong Jjimdak (Soy-Braised Chicken with Glass Noodles)안동찜닭Chicken braised hard in a sweet soy sauce with potatoes, vegetables, dried chilies and glass noodles — a 1980s invention of Andong's old market, not a yangban heirloom.- Beoseot Bokkeum (Stir-Fried Mushrooms)버섯볶음Oyster mushrooms torn by hand and stir-fried with onion, garlic and a little soy sauce — a quick, savory, meaty-textured banchan.
Bibim-guksu (Spicy Mixed Noodles)비빔국수Thin wheat noodles tossed cold in a sweet, sour and spicy gochujang dressing with cucumber, kimchi and egg — a modern turn on the soy-dressed goldongmyeon of Joseon.
Bibim-naengmyeon (Spicy Mixed Cold Noodles)비빔냉면Chewy starch noodles tossed in a sweet, vinegary chili sauce, topped with cucumber, pear and egg — the Hamheung tradition of hoe-naengmyeon, carried south by refugees.
Bibimbap (Mixed Rice with Namul)비빔밥A bowl of rice topped with seasoned namul, beef and egg, mixed at the table with chili paste and sesame oil — banchan gathered into a single meal.- Buchu Jeon (Garlic Chive Pancake)부추전Fragrant garlic chives held together by a thin flour batter and fried until crisp — one of the quickest and most common jeon in Korean homes.
- Buchu Muchim부추무침Raw Korean chives tossed with soy sauce, chili flakes, vinegar and sesame — a pungent, garlicky salad that cuts through grilled meat and rich soups.
Budae Jjigae (Army Base Stew)부대찌개Ham, sausages and canned beans simmered with kimchi, tofu and a gochujang-chili broth, usually finished with instant noodles — a postwar stew born around US Army bases.
Bugeo Guk (Dried Pollock Soup)북엇국Shredded dried pollock sautéed in sesame oil and simmered into a milky, savory broth with radish, tofu and a ribbon of egg — Korea's favorite morning-after soup.- Bugeo Muchim (Shredded Dried Pollock Salad)북어무침Shredded dried pollock softened with a splash of water and tossed in a sweet, spicy gochujang dressing — a chewy, protein-rich banchan that keeps for days.
Bulgogi (Marinated Grilled Beef)불고기Thin slices of beef marinated in soy sauce, pear, garlic and sesame, then grilled or seared — descended from the court dish neobiani and Korea's best-known meat dish.
Chamnamul Muchim (Seasoned Chamnamul)참나물무침Tender chamnamul blanched for seconds and dressed with soy sauce, garlic and sesame oil — a fresh, celery-scented spring namul.
Chungmu Gimbap (Tongyeong Rice Rolls)충무김밥Finger-sized rolls of plain rice in laver, eaten with spicy squid and chunky radish kimchi on the side — Tongyeong's harbor food, built to survive summer heat.- Chwinamul Muchim취나물무침Aster scaber, a fragrant mountain green, blanched and dressed with soup soy sauce or doenjang and sesame oil — a taste of Korean spring.
Dak-bokkeumtang (Spicy Braised Chicken)닭볶음탕Bone-in chicken and potatoes braised in a red chili sauce until it thickens and clings — long known as dakdoritang, a name whose origin is still debated.
Dak Hanmari ("One Whole Chicken" Hot Pot)닭한마리A whole chicken simmered at the table with potatoes, rice cakes and green onion, dipped in a vinegar-mustard sauce, then finished with noodles in the broth — a Dongdaemun original.
Dakgaejang (Spicy Chicken Soup)닭개장Shredded chicken simmered with bracken, taro stems and plenty of green onion in a fiery chili-oil broth — the chicken cousin of yukgaejang.
Dakgalbi (Spicy Stir-Fried Chicken)닭갈비Chicken marinated in a fiery gochujang sauce and cooked on a big iron pan with cabbage, sweet potato and rice cakes — Chuncheon's signature dish, finished with fried rice.- Dallae Muchim (Seasoned Wild Chive)달래무침Raw wild chives, bulbs and all, tossed with soy sauce, chili flakes, a touch of vinegar and sesame — a sharp, garlicky spring muchim made in minutes.
Deodeok Gui (Grilled Seasoned Deodeok)더덕구이Deodeok root pounded flat, brushed with sesame oil and soy, then grilled under a sweet gochujang glaze — chewy, fragrant and slightly bitter, often called meat from the mountains.
Donggeurang-ttaeng (Meat and Tofu Patties)동그랑땡Coin-sized patties of minced pork or beef and mashed tofu, dipped in flour and egg and pan-fried — a fixture of holiday jeon platters and lunchboxes.- Dotori Muk Muchim도토리묵무침Slices of soft, faintly bitter acorn jelly tossed with crisp vegetables and a soy–chili–sesame dressing — a cool, light side dish and a favorite with drinks.
Dubu Buchim (Pan-Fried Tofu with Seasoning Sauce)두부부침Thick slices of firm tofu pan-fried until golden on both sides and spooned with a soy, chili and green-onion sauce — one of the simplest and most loved home banchan.- Dubu Gangjeong (Crispy Glazed Tofu)두부강정Cubes of tofu coated in starch, fried until crisp and tossed in a sticky soy-gochujang glaze — a sweet, savory banchan built on the fried-chicken gangjeong idea.
Dubu Jorim두부조림Slices of firm tofu pan-fried until golden, then simmered in a garlicky soy and chili sauce — an inexpensive, protein-rich staple of Korean home cooking.
Eomuk Bokkeum어묵볶음Strips of Korean fish cake stir-fried with onion and carrot in a light soy glaze — quick, savory-sweet and one of the most familiar everyday banchan.
Eomuk Tang (Fish Cake Soup)어묵탕Fish cakes, often threaded on skewers, simmered in a clear anchovy, kelp and radish broth — Busan's winter street-stall soup and a quick home dish.- Gaji Jjim (Steamed Stuffed Eggplant)가지찜Short lengths of eggplant slit and packed with seasoned beef and mushroom, steamed until silky and dressed with a light soy sauce — a refined summer banchan.
- Gaji Namul가지나물Eggplant steamed until silky, torn into strips and dressed with soy sauce, garlic and sesame — a soft, savory summer namul.
Galbi-jjim (Braised Beef Short Ribs)갈비찜Beef short ribs simmered slowly in soy sauce, pear and garlic with radish, carrot, chestnuts and jujubes until glossy and tender — a dish for holidays and honored guests.
Galbitang (Beef Short Rib Soup)갈비탕Beef short ribs simmered until the meat slips from the bone, served in a clear, soy-seasoned broth with radish — a court banquet soup turned everyday restaurant bowl.
Galchi Jorim갈치조림Silvery hairtail braised with radish in a red, garlicky soy and chili sauce — a Jeju specialty and a favorite across Korea's southern coast.
Gamja Jeon (Potato Pancake)감자전Finely grated potato, bound only by its own starch, pan-fried into crisp-edged, chewy rounds — a simple Gangwon-style jeon.
Gamja Jorim감자조림Cubed potatoes simmered in soy sauce, garlic and a touch of sweetness until tender and glossy — a comforting, child-friendly staple of the Korean home table.
Gamjatang (Pork Bone and Potato Stew)감자탕Meaty pork spine simmered with potatoes, cabbage greens and perilla in a spicy doenjang-chili broth — a big shared pot of picking meat off the bones.
Soy-Marinated Raw Crab간장게장Raw crabs steeped in a boiled-and-cooled soy marinade until silky and savory — a centuries-old preserve, eaten by spooning rice into the shell.
Fresh Cabbage Kimchi겉절이Napa cabbage salted only briefly, then tossed with chili, garlic and fish sauce and eaten the same day — kimchi at its freshest, crisp and bright.- Gim Bugak (Fried Laver Chips)김부각Sheets of laver pasted together with seasoned glutinous rice, dried, then fried until they puff into airy, crackling chips — a keeping banchan and a famous Namwon specialty.
- Gim Muchim (Seasoned Laver Flakes)김무침Toasted laver crumbled into flakes and tossed with soy sauce, garlic, green onion and sesame oil — a savory, five-minute banchan that tastes of the sea.
Gimbap (Seaweed Rice Rolls)김밥Rice seasoned with sesame oil and salt, rolled in laver around strips of spinach, egg, carrot and pickled radish, then sliced — Korea's classic picnic and lunchbox food.
Soy-Pickled Green Chilies고추장아찌Whole green chilies cured in a sweet, tangy soy brine until olive-drab and tender-crisp — a keeping pickle that brings heat and salt to plain rice.
Gochu-jeon (Stuffed Green Chili Peppers)고추전Mild green chili peppers split, filled with seasoned meat and tofu, then coated in flour and egg and pan-fried — a bright green, gently spicy jeon.
Godeungeo Jorim고등어조림Mackerel braised on a bed of Korean radish in a spicy soy and chili sauce — a warming, rice-friendly dish where the radish is often the best part.
Gondeure-bap (Thistle Rice)곤드레밥Rice steamed with dried-and-rehydrated gondeure, a soft mountain thistle, then stirred with a soy-sauce dressing — the signature dish of Gangwon's highlands, especially Jeongseon.
Gopchang Jeongol (Beef Intestine Hot Pot)곱창전골Cleaned beef small intestine and tripe simmered at the table with vegetables, mushrooms and glass noodles in a spicy broth — a rich, chewy hot pot for cold nights.
Gosari Namul고사리나물Dried bracken fern soaked, boiled and slowly stir-fried with soup soy sauce, garlic and perilla oil — chewy, earthy and central to holiday tables.
Gujeolpan (Platter of Nine Delicacies)구절판Eight finely cut fillings arranged by color around a stack of paper-thin crepes in a nine-compartment dish, wrapped at the table — an elegant banquet dish.- Gul Guk (Oyster Soup)굴국Fresh oysters dropped into a clear radish broth with tofu and green onion and cooked for barely a minute — a delicate cold-season soup of the south and west coasts.
- Gul-jeon (Pan-Fried Oysters)굴전Plump oysters dusted with flour, dipped in beaten egg and pan-fried until golden: a briny, tender jeon for banquet tables and everyday banchan.
Gyeran Jangjorim (Soy-Braised Eggs)계란장조림Peeled hard-boiled eggs simmered in sweetened soy sauce with garlic and mild peppers until amber — a keep-in-the-fridge banchan for rice and lunchboxes.
Haejangguk (Hangover Soup)해장국A hot, hearty morning soup — classically beef-bone broth with cabbage greens, bean sprouts and seonji (beef blood curd) — eaten over rice after a night of drinking.
Haemul-jjim (Spicy Braised Seafood with Bean Sprouts)해물찜Squid, shrimp and shellfish piled over crisp bean sprouts and simmered in a thick, fiery red sauce — a modern Gyeongsang coastal dish now served at restaurants nationwide.
Haemul Pajeon (Seafood and Green Onion Pancake)해물파전Whole green onions bound in a light batter with squid, shrimp and clams, pan-fried until crisp — a generous jeon for sharing, closely tied to Busan's Dongnae.
Haemul Tang (Spicy Seafood Hot Pot)해물탕Blue crab, octopus, shrimp, clams and sea squirt simmered with radish and water dropwort in a bright, spicy gochujang broth — a seafood feast in one pot.
Hobak Jeon (Pan-Fried Zucchini)호박전Rounds of Korean zucchini dusted with flour, dipped in egg and pan-fried until golden — a soft, sweet jeon for holidays and everyday meals.- Hwangtae Gui (Grilled Seasoned Dried Pollock)황태구이Winter-cured dried pollock softened, opened flat and grilled with a glossy gochujang glaze — tender, savory and a specialty of Gangwon's mountain drying yards.
Janchi Guksu (Banquet Noodles)잔치국수Thin wheat noodles in a hot, clear anchovy or beef broth, topped with egg strips, zucchini and kimchi — the long-life noodles served at weddings and birthdays.- Soy Sauce Water Kimchi장김치Cabbage and radish cured in soy sauce instead of salt, floated in a lightly sweet soy brine with pear, chestnut and pine nuts — a court and gentry kimchi.
Jangeo-gui (Grilled Eel)장어구이Freshwater eel grilled over a flame, then brushed with a sweet-savory soy and gochujang glaze: a rich summer stamina dish tied to Gochang's pungcheon eel.
Jangjorim장조림Lean beef simmered in soy sauce until tender, then torn into strands and served in its savory broth, often with eggs, garlic and mild peppers.
Japchae (Glass Noodles with Vegetables)잡채Chewy sweet potato glass noodles tossed with stir-fried vegetables, mushrooms and beef in soy sauce and sesame oil — Korea's essential celebration dish.
Jeonbok-juk (Abalone Rice Porridge)전복죽Rice simmered with sliced abalone and its green viscera in sesame oil until silky — Jeju's restorative porridge for convalescents, new mothers and anyone in need of comfort.
Jeyuk Bokkeum (Spicy Stir-Fried Pork)제육볶음Thin slices of pork marinated in gochujang, garlic and ginger, then stir-fried with onion and green onion — a hearty, spicy staple of home and diner tables.- Jinmichae Bokkeum진미채볶음Seasoned dried squid shreds tossed in a sweet, spicy gochujang glaze — chewy, glossy and one of the most familiar keeping banchan.
Jjamppong (Spicy Seafood Noodle Soup)짬뽕Thick wheat noodles in a fiery red broth of stir-fried pork, squid, shellfish and vegetables — the Korean-Chinese restaurant's spicy counterpart to jajangmyeon.
Jjolmyeon (Chewy Spicy Noodles)쫄면Thick, rubbery-chewy wheat noodles tossed cold in a sweet-sour gochujang sauce with cabbage, sprouts and egg — a snack-bar classic invented in 1970s Incheon.
Jokbal (Braised Pig's Trotters)족발Pig's trotters simmered until tender, then braised in soy sauce and spices until glossy and sliced — a postwar Seoul specialty of Jangchung-dong.
Kalguksu (Knife-Cut Noodle Soup)칼국수Hand-rolled wheat dough cut into ribbons with a knife and cooked right in anchovy, chicken or clam broth with potato and zucchini — Korea's homely noodle soup.
Kimchi-bokkeumbap (Kimchi Fried Rice)김치볶음밥Leftover rice stir-fried with sour, well-fermented kimchi and a little pork, usually topped with a fried egg — a home staple that spread with frying pans and cooking oil.
Kimchi Jjigae (Kimchi Stew)김치찌개Sour, well-aged napa cabbage kimchi simmered with pork and tofu into a tangy, spicy stew — the classic way to use up kimchi that has gone past its prime.
Kimchi-jjim (Braised Aged Kimchi with Pork)김치찜Well-fermented kimchi braised slowly with pork until the sourness mellows and the meat turns tender, with only a little liquid left in the pot. A hearty dish for a bowl of rice.
Soy-Pickled Perilla Leaves깻잎장아찌Fragrant perilla leaves steeped in a sweet-salty soy brine — peeled off one at a time and wrapped around a spoonful of rice.- Kkaennip Jjim (Steamed Seasoned Perilla Leaves)깻잎찜Perilla leaves layered with a garlicky soy-chili sauce and steamed until soft — a fragrant banchan for wrapping around spoonfuls of rice.
- Perilla Leaf Kimchi깻잎김치Stacks of perilla leaves layered with a soy, fish-sauce and chili seasoning — fragrant, slightly bitter summer kimchi peeled off one leaf at a time over rice.
- Kkaennip Namul (Seasoned Perilla Leaves)깻잎나물Young perilla leaves and tender tips, blanched and sautéed in perilla oil with garlic and soup soy sauce — a soft, deeply aromatic summer namul.
Kkomak Muchim (Seasoned Cockles)꼬막무침Briefly boiled cockles, opened on the half shell and spooned with a garlicky soy-chili sauce — a winter specialty of South Jeolla, above all of Beolgyo.
Kkwarigochu Myeolchi Bokkeum (Shishito Peppers with Anchovies)꽈리고추멸치볶음Small dried anchovies and wrinkled shishito-type peppers glazed in soy sauce and rice syrup — a sweet, salty, gently grassy lunchbox staple.- Kodari Jorim (Braised Semi-Dried Pollock)코다리조림Half-dried Alaska pollock braised with radish in a sweet, spicy soy-gochugaru sauce until the chewy flesh soaks up the glaze.
Kongjaban콩자반Black soybeans simmered in soy sauce until wrinkled and glossy, then finished with syrup and sesame — a sweet-salty, chewy keeping banchan.- Kongnamul-bap (Soybean Sprout Rice)콩나물밥Rice steamed over a bed of soybean sprouts, often with a little beef, and eaten with a spoonful of soy-and-scallion sauce — a thrifty one-pot meal from Chungcheong.
Kongnamul Guk (Soybean Sprout Soup)콩나물국A clear, light soup of soybean sprouts in anchovy-kelp stock, seasoned with salt or soup soy sauce — an everyday guk and a favorite morning-after cure.
Maeuntang (Spicy Fish Stew)매운탕Fish — freshwater or sea — simmered with radish, tofu and fragrant greens in a fiery gochugaru and gochujang broth; the stew that follows sashimi and fills riverside restaurants.
Makguksu (Gangwon Buckwheat Noodles)막국수Coarse, grayish buckwheat noodles served in cold dongchimi broth or tossed with spicy sauce — a Gangwon mountain dish most famously eaten in Chuncheon.
Mandu (Korean Dumplings)만두Thin wrappers folded around pork, tofu, kimchi and sprouts, then steamed or boiled — a Goryeo-era arrival from China that became a winter staple of the North.
Manduguk (Dumpling Soup)만둣국Stuffed dumplings simmered in a clear, savory broth, usually beef-based and topped with egg strands and green onion. A winter and New Year dish with northern roots.
Soy-Pickled Garlic마늘장아찌Young garlic mellowed in vinegar, then cured in a sweet soy brine until mild, tangy and deep amber — a long-keeping pickle.- Maneuljong Bokkeum마늘종볶음Tender garlic scapes stir-fried in a light soy and syrup glaze until bright and just yielding — a spring banchan with a mild, sweet garlic flavor.
Pickled Garlic Scapes마늘종장아찌Spring garlic scapes cut into short lengths and steeped in a sweet-sour soy brine — crisp, gently garlicky jangajji that keeps for months.- Mareun Hobak Namul (Dried Squash Namul)호박고지나물Sun-dried strips of young squash soaked and stir-fried with perilla oil and soy sauce — chewy and sweet, one of the stored "old greens" eaten on the first full moon.
- Mareun Saeu Bokkeum (Stir-Fried Dried Shrimp)마른새우볶음Small dried shrimp toasted in a dry pan, then glazed with soy sauce, rice syrup and garlic — a sweet-savory, crunchy banchan that keeps for days.
Miyeok Guk (Seaweed Soup)미역국A mild soup of sea mustard and beef seasoned with soup soy sauce and sesame oil — the first meal after childbirth and the soup of every Korean birthday.- Miyeok Julgi Bokkeum미역줄기볶음Salted sea mustard stems, soaked and stir-fried with garlic and sesame oil until tender-crunchy — a savory, ocean-fresh banchan with a satisfying snap.
- Miyeok Muchim미역무침Rehydrated wakame seaweed and cucumber in a light sweet-and-sour soy dressing — cool, slippery and refreshing, especially in summer.
- Mu Guk (Beef and Radish Soup)뭇국Thin squares of Korean radish and beef stir-fried in sesame oil, then simmered into a clear, gently sweet broth seasoned with soup soy sauce — a year-round everyday guk.
- Mu Jorim (Braised Radish)무조림Thick rounds of Korean radish simmered in anchovy stock with soy sauce and chili until tender, sweet and amber — humble, warming winter banchan.
Mu Mallaengi Muchim무말랭이무침Sun-dried radish strips soaked until springy and tossed in a sweet, spicy chili dressing — crunchy, chewy and a long-keeping winter staple.
Mul-naengmyeon (Cold Buckwheat Noodles in Broth)물냉면Buckwheat noodles in an icy mix of beef broth and dongchimi, topped with sliced beef, pear, radish and egg — a Pyongyang winter dish now loved in summer.
Myeolchi Bokkeum멸치볶음Small dried anchovies stir-fried until crisp, then glazed in a sweet soy and garlic syrup — a keeping banchan found in refrigerators across Korea.- Naengi Muchim (Seasoned Shepherd's Purse)냉이무침Young shepherd's purse, roots and all, blanched for seconds and dressed with doenjang, garlic and sesame — the earthy, faintly bitter taste of early spring.
Naju Gomtang (Naju Clear Beef Soup)나주곰탕Brisket, shank and other beef cuts simmered into a clear, gently rich broth, poured over rice and topped with green onion — the market-day soup of Naju in South Jeolla.
Nakji Bokkeum (Spicy Stir-Fried Octopus)낙지볶음Long-arm octopus stir-fried fast over high heat with onion and a fiery gochugaru sauce, usually served with rice and a mild soup to calm the heat.
Neobiani (Court-Style Grilled Beef Slices)너비아니Broad, thin slices of beef marinated in soy, sugar, garlic and pear, then grilled lightly: the court and Seoul-household name for what is now usually called bulgogi.
Nokdu Bindaetteok (Mung Bean Pancake)녹두빈대떡Soaked mung beans ground into a thick batter with kimchi, sprouts and pork, then fried crisp in generous oil — a northern specialty and a Seoul market favorite.
Ojingeo Bokkeum (Spicy Stir-Fried Squid)오징어볶음Scored squid stir-fried over high heat with onion, cabbage and a fiery gochujang-gochugaru sauce — tender, smoky and spicy, eaten with plenty of rice.
Ojingeochae Muchim오징어채무침Chewy shredded dried squid tossed raw in a glossy gochujang and syrup sauce — sweet, spicy and savory, and one of the best-keeping banchan.
Pa-sanjeok (Green Onion and Beef Skewers)파산적Batons of marinated beef threaded on skewers with lengths of green onion and grilled — a classic sanjeok for holiday and ancestral-rite tables.
Pajeori (Green Onion Salad)파절이Fine shreds of Korean green onion tossed with chili flakes, soy sauce, vinegar and sesame oil — the sharp, bright salad that cuts the richness of grilled pork.
Parae Muchim (Green Laver Salad)파래무침Fresh green laver rinsed, squeezed and tossed with salted radish in a sweet-sour dressing — a bright, briny winter banchan from Korea's southwest coast.
Saengseon Jeon (Pan-Fried Fish)생선전Thin slices of mild white fish dusted with flour, dipped in egg and gently pan-fried — a classic of holiday and ancestral-rite tables.- Saengtae Jjigae (Fresh Pollock Stew)생태찌개Chunks of fresh, never-frozen pollock simmered with radish, tofu and a red chili broth, finished with water dropwort and crown daisy — a winter stew prized for its clean, bracing taste.
- Sangchu Geotjeori (Fresh Lettuce Salad, Kimchi-Style)상추겉절이Tender leaf lettuce dressed at the last minute with soy sauce, chili flakes, green onion and sesame — the crisp, spicy salad served beside grilled pork.
Sigeumchi Namul시금치나물Spinach blanched for a few seconds, squeezed dry and dressed with garlic, soy sauce and sesame — one of the simplest and most familiar namul.
Sinseollo (Royal Hot Pot)신선로A court banquet dish of colorful beef, fish, egg, mushrooms and vegetables arranged in a chimney-centered brazier pot, with hot broth poured over and kept warm at the table.- Siraegi Namul시래기나물Dried radish greens soaked, simmered until tender and seasoned with doenjang and perilla or sesame oil — a deep, earthy winter namul.
So-galbi-gui (Grilled Beef Short Ribs)소갈비구이Beef short ribs scored to the bone, marinated with soy, pear, garlic and sesame and grilled over charcoal — Korea's celebration barbecue, best known in Suwon's salt-seasoned style.- Ssukgat Muchim (Seasoned Crown Daisy)쑥갓무침Crown daisy greens blanched for a few seconds and dressed with soy sauce, a touch of vinegar, garlic and sesame — a soft namul with a distinctive herbal fragrance.
Sujebi (Hand-Torn Dough Soup)수제비Thin pieces of wheat dough pulled by hand into a simmering anchovy broth with zucchini and potato — a cozy, inexpensive one-pot meal, traditionally a summer staple.
Sundae (Korean Blood Sausage)순대Pork intestine stuffed with pig's blood, glutinous rice, glass noodles and vegetables, then steamed — a northern farmhouse food that became a nationwide street snack.
Sundubu Jjigae (Soft Tofu Stew)순두부찌개Silky, unpressed tofu simmered in a fiery chili broth with clams or pork and finished with a raw egg — served still boiling in its earthenware pot.
Tangpyeongchae탕평채Mung bean jelly tossed with beef, sprouts, water dropwort, egg and roasted gim in a soy-vinegar dressing — a classic spring dish named after a Joseon policy of political harmony.
Tangsuyuk (Sweet and Sour Pork)탕수육Strips of pork in a crisp starch batter, fried twice and dressed with a glossy sweet-and-sour vegetable sauce — the shared platter of the Korean-Chinese restaurant.- Toran Guk (Taro Soup)토란국Parboiled taro simmered in a clear beef-and-kelp broth seasoned with soup soy sauce — a soft, gently slippery soup made for the Chuseok harvest table.
Tteokbokki (Spicy Stir-fried Rice Cakes)떡볶이Chewy rice cakes simmered in a sweet, fiery gochujang sauce with fish cake and green onion — a postwar street snack with roots in a refined soy-sauce court dish.
Tteokgalbi (Minced Short-Rib Patties)떡갈비Short-rib meat minced, seasoned sweet-savory and shaped into a patty, then grilled. Damyang presses it back onto the bone; Gwangju's Songjeong style is a flat boneless square.
Tteokguk (Rice Cake Soup)떡국Thin ovals of white rice cake in clear beef broth, topped with egg ribbons and seaweed — the soup eaten on Seollal morning to greet the new year.- Ueong Jorim우엉조림Thin strips of burdock root braised in soy sauce and glazed with syrup until chewy and dark — an earthy, sweet-salty keeping banchan.
Yaksik (Sweet Rice with Chestnuts, Jujubes and Pine Nuts)약식Steamed glutinous rice darkened with soy sauce, brown sugar and honey and studded with chestnuts, jujubes and pine nuts — a full-moon festival food also called yakbap.
Spicy Marinated Raw Crab양념게장Raw crab pieces tossed in a glossy chili, garlic and soy dressing and eaten within days — sweet, fiery and a specialty of Yeosu's gejang restaurants.- Soy-Pickled Onions양파장아찌Chunks of onion steeped in a sweet, tangy soy brine until mellow and crunchy — a quick modern jangajji that cuts through grilled meats and fried foods.
Yeongeun Jorim연근조림Rounds of lotus root simmered in soy sauce and glazed with syrup until glossy and pleasantly chewy, with a crisp bite and lace-like pattern of holes.
Yukgaejang (Spicy Beef Soup)육개장Shredded beef simmered with bracken, bean sprouts and plenty of green onion in a red, chili-spiked broth — a fiery summer restorative and a gathering-day soup.
Yukhoe (Korean Seasoned Raw Beef)육회Thinly cut raw lean beef dressed with soy, sesame oil and garlic, served over Korean pear with an egg yolk. A festive, long-standing dish that needs the freshest meat and careful handling.- Yukjeon (Beef Jeon)육전Thin slices of lean beef, lightly marinated, dipped in flour and egg and pan-fried — an ancestral-rite jeon that Gwangju has made into a specialty.
Sources
- 01간장 (Ganjang) — Encyclopedia of Korean Culture
- 02장 담그기 (Jang-making) — Encyclopedia of Korean Culture
- 03Knowledge, beliefs and practices related to jang making in the Republic of Korea — UNESCO Intangible Cultural Heritage
- 04간장 구별법 헷갈리셨죠? (How to tell soy sauces apart) — SisaIN
- 05Korean Food Composition Table (National Standard Food Composition Table) search — Rural Development Administration
- 06Sodium in Your Diet — U.S. Food and Drug Administration