Jang & Fermented Foods

Korean Soy Sauce (Ganjang)

간장gan-jang

Guk-ganjang, jin-ganjang and when to use each

Ganjang simply means soy sauce, but Korean kitchens usually keep more than one bottle, and recipes often specify which. Using the wrong one can noticeably change both the color and the saltiness of a dish.

Korean name: 간장 (gan-jang)
What it is: Guk-ganjang, jin-ganjang and when to use each
Storage: Store in a cool, dark place, or refrigerate after opening for the best flavor — especially low-sodium soy sauce, which spoils more easily.
Substitute: Japanese koikuchi soy sauce works for jin-ganjang.
Recipes: Used in 268 recipes on coo K food

The main types

Guk-ganjang (soup soy sauce) is the traditional kind, drawn from the same meju brine that produces doenjang. It is lighter in color but saltier than regular soy sauce, with a strong fermented aroma. It seasons soups and namul when you want flavor without darkening them.

Jin-ganjang is the everyday dark soy sauce: brewed, a little sweeter and less salty than guk-ganjang. It is used for braises (jorim), bulgogi and galbi marinades, stir-fries and dipping sauces. Yangjo-ganjang (naturally brewed) is prized for raw uses such as dressings, and low-sodium (jeoyeom) soy sauce appears in many recipes here.

How it is used

Soy sauce is the base of bulgogi and galbi marinades (with pear, garlic, sesame oil and sugar), of jorim braises such as potato, tofu or lotus root, and of cho-ganjang — soy sauce with vinegar served with pancakes and dumplings. Yangnyeom-ganjang, soy sauce mixed with chili, green onion and sesame, is spooned over tofu, rice cooked with bean sprouts and steamed eggplant.

Cooking with less salt

A tablespoon of regular soy sauce contains roughly 900 mg of sodium. Low-sodium soy sauce cuts that by around a third or more. You can also dilute soy sauce with kelp broth for marinades, serve it as a dip instead of pouring it over food, or add a squeeze of citrus or vinegar so less is needed.

🧊 How to store it

Store in a cool, dark place, or refrigerate after opening for the best flavor — especially low-sodium soy sauce, which spoils more easily.

🔄 Substitutes

Japanese koikuchi soy sauce works for jin-ganjang. For guk-ganjang, Japanese usukuchi (light) soy sauce is the closest match. Tamari is a gluten-free option. Chinese dark soy sauce is thick and molasses-sweet and should not be used one-for-one.