Baek’s Secret All-Purpose Flavor Soy Sauce
All-Purpose Flavor Soy Sauce for Stews: Baek Jong-won’s Recipe to Enhance Home Cooking
I followed the recipe for the all-purpose flavor soy sauce for stews from ‘Housewife Baek’s Recipes Season 3’ exactly. The aroma of soy sauce simmering filled the entire house, which felt wonderful. I used to dislike the strong smell when my mom made soy sauce, but now it feels comforting. I was particularly intrigued by the stew-flavor soy sauce from the popular ‘Housewife Baek’s Recipes Season 3.’ While regular soy sauce is often enhanced with fruits like apples and onions, this stew-focused version adds a deep umami flavor instead of sweetness. If you find store-bought soy sauces for stir-fries or soups slightly lacking, try making this recipe! I’ll share the secret to its profound taste!
Ingredients- 1 cup Korean soup soy sauce (Guk-ganjang)
- 1 cup regular soy sauce (Jin-ganjang)
- 1/2 cup cooking wine (like Mirim)
- 5 dried shiitake mushrooms
- 3 stalks of green onion
- Dried kelp, appropriate amount
Cooking Instructions
Step 1
First, rehydrate the dried shiitake mushrooms. Soak them in lukewarm water for about 10 minutes until they become soft and plump. Don’t discard the soaking water; you can add it to your broth later. It’s precious flavor!
Step 2
Pour 1 cup of regular soy sauce into a pot.
Step 3
Add 1 cup of Korean soup soy sauce as well!
Step 4
Add 1/2 cup of cooking wine to reduce sweetness and enhance the aroma.
Step 5
Roughly chop the green onions into long pieces. This makes them easier to remove later. No need for precise cuts, just simple long pieces.
Step 6
Combine the prepared green onions with the soy sauces and cooking wine in the pot. Start simmering over medium-low heat. You’ll begin to smell the fragrant aroma as the soy sauce heats up.
Step 7
For the kelp, I used ‘Slow Sea Kelp’ provided by ‘Man-gae Recipe.’ Any dried kelp will work, but avoid pieces that are too thick.
Step 8
Once the soy sauce mixture comes to a gentle boil, reduce the heat to medium. Add the roughly chopped kelp, then lower the heat to low and let it simmer for 10 minutes. During this process, the kelp’s umami will deeply infuse into the soy sauce.
Step 9
After simmering for 10 minutes, turn off the heat and let it rest for a while to cool down slightly. You don’t need to cool it completely, just enough for the intense heat to subside.
Step 10
I tasted it to check the flavor. Naturally, it was salty at first since it was simmered only with soy sauce, but thanks to the shiitake mushrooms and kelp, a wonderfully deep and rich umami flavor emerged. The five shiitake mushrooms truly act as a natural flavor enhancer!
Step 11
Using a sieve, strain out the cooked vegetables (green onion, shiitake mushrooms, kelp). Carefully pour the clear, flavorful soy sauce into a sterilized glass jar. Now, store it in the refrigerator and use it to add depth to your stews, soups, braises, and more!
