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Soup soy sauce or "guk-ganjang" (Korean: 국간장) is a type of Korean soy sauce (ganjang) made entirely of fermented soybeans and brine. It is also a byproduct of doenjang production. Both lighter in colour and saltier than other Korean ganjang varieties, soup soy sauce is used mainly in guk (soup) and namul (a seasoned vegetable dish) in ...
There are many types of jang that are referenced in Korean historical texts (Kim, Chung, et al., 2016). Another excellent example of jang is chojang (vinegar sauce) that was used as a dipping sauce [8] Mustard was an additional important seasoning used to enrich the
Soy sauce (sometimes called soya sauce in British English [1]) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. [2] It is recognized for its saltiness and pronounced umami taste.
Jjigae (Korean: 찌개, Korean pronunciation:) are Korean stews. There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp). [1] Jjigae is often served as a communal dish.
Liquid jeotgal, called aekjeot (액젓) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (guk, jijimi, jjigae). [4] As a condiment , jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal ) is commonly served as a dipping sauce with pork dishes ( bossam , jokbal , samgyeopsal ...
Ssamjang (Korean: 쌈장) is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans , red chili paste , sesame oil, onion, garlic, green onions, and optionally brown sugar. [1] [2] [3] [4]
Meju (Korean: 메주) is a brick of dried fermented soybeans. [1] While not consumed on its own, it serves as the basis of several Korean condiments, such as doenjang (soybean paste), ganjang (soy sauce), and gochujang (chili paste). [1]
Gejang (Korean: 게장) or gejeot (게젓) is a variety of jeotgal, or salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs in either ganjang or a chili pepper powder based sauce. The term consists of the two words; ge, meaning "a crab", and jang which means "condiment" in Korean. [1]