All-Purpose Savory Soy Sauce Base
An All-Purpose Savory Soy Sauce Base That Complements Any Dish
I wanted to make shrimp soy sauce for my siblings who had lost their appetite. I thought, just like Japan has ‘Tsuyu’, Korea should also have a delicious soy sauce base! Let’s gather all the ingredients we have at home and simmer them together.
Base Ingredients- 1 cup Soy Sauce (approx. 200ml)
- 3 cups Water (approx. 600ml)
Cooking Instructions
Step 1
First, prepare the base liquids for your savory soy sauce: soy sauce and water. You can use a standard glass cup for measurement, which makes it convenient. Measure out 1 cup of soy sauce and 3 cups of water. (Ratio: 1 cup soy sauce to 3 cups water).
Step 2
Now, let’s prepare the supporting ingredients that will add depth and rich flavor to your soy sauce base. Take a look in your refrigerator! The ingredients we’ll be using today are Korean green chilies, whole garlic cloves, dried scallion roots, dried anchovies, dried radish strips, whole peppercorns, dried kelp, the white part of a scallion, dried shiitake mushrooms, and onion. Wash all these ingredients thoroughly and then give them a rough chop.
Step 3
To ensure hygiene and a clean taste, we’ll prepare a couple of the ingredients further. The dried scallion roots, even after washing, might have some residual dirt. To be safe, place them inside a mesh bag or a cheesecloth pouch. Similarly, dried anchovies (Dippori) can release scales when boiled, which can make the broth murky. Placing them in a cheesecloth or mesh bag will make them easy to remove later and result in a clearer, cleaner-tasting sauce.
Step 4
Once all ingredients are prepped, combine the soy sauce, water, and all the prepared supporting ingredients in a pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 5 to 10 minutes. This simmering time is crucial for allowing the flavors of the ingredients to infuse into the soy sauce base. After simmering, turn off the heat and let it cool slightly. Then, strain the mixture through a fine-mesh sieve or cheesecloth to remove all the solids. Your delicious all-purpose savory soy sauce base is ready! This homemade sauce can be stored in the refrigerator for about two weeks and is incredibly versatile for braising, stir-frying, and seasoning various dishes. (Tip: Once the sauce has cooled slightly, you can add it to peeled frozen shrimp to make a flavorful shrimp soy sauce!)
