All-Purpose Savory Soy Sauce (Man-Neung Mat-Ganjang)
Homemade Master Soy Sauce from ‘Jin-Ganjang’ by Baek Jong Won: Make it Now!
This time, we’re introducing the all-purpose soy sauce specifically for stews, featured on ‘Home Cook Baek Jong Won Season 3’. With just this one sauce, all your stews and stir-fried dishes will be ready in a flash! Make it now and store it in your refrigerator.
Ingredients- 3 Green Onions (large)
- 5 Shiitake Mushrooms (dried or fresh)
- 2 sheets Dried Kelp (Kombu)
- 4 cups Jin-Ganjang (regular soy sauce)
- 2 cups Guk-Ganjang (soup soy sauce, homemade)
- 2 cups Mirin (rice wine)
Cooking Instructions
Step 1
Wash the green onions thoroughly, trim any tough ends, and then slice them lengthwise into large, generous pieces.
Step 2
Trim the tough stems from the shiitake mushrooms and slice the caps thinly. Don’t discard the stems; they can add extra depth of flavor. You can use dried shiitake mushrooms, but fresh ones work just as well, as shown here.
Step 3
The golden ratio for the basic all-purpose soy sauce is Jin-Ganjang 1 : Guk-Ganjang 1 : Mirin 0.5. Today, we’re making a larger batch by multiplying this ratio by 4, hence we’re using 4 cups of Jin-Ganjang.
Step 4
Since we’re making a batch 4 times larger, add 2 cups of Mirin, following the same proportional increase.
Step 5
While the original recipe calls for equal parts Jin-Ganjang and Guk-Ganjang, ‘Home Cook Baek Jong Won’ used commercial Guk-Ganjang. As I am using homemade Guk-Ganjang, which is saltier, I’ve adjusted the amount to 2 cups. If you are using commercial Guk-Ganjang, feel free to use the same amount as Jin-Ganjang.
Step 6
Combine all ingredients except the dried kelp in a pot: the sliced green onions, shiitake mushrooms, Jin-Ganjang, Guk-Ganjang, and Mirin. Bring this mixture to a boil.
Step 7
Once the soy sauce mixture begins to boil, add the 2 sheets of dried kelp. Reduce the heat to medium-low and simmer for 10 minutes. Be careful not to overcook the kelp, as it can release a bitter flavor.
Step 8
Turn off the heat and let it cool slightly. Then, remove and discard the green onions and dried kelp. The shiitake mushrooms can be reserved and used in your cooking. Transfer the finished all-purpose soy sauce into a clean bottle and store it in the refrigerator for convenient use.
