Ganjang

Ganjang is a traditional Korean soy sauce made from soybeans. It is a fundamental ingredient in Korean cooking, used in a variety of dishes and sauces.

History

The history of Ganjang dates back to the Three Kingdoms period (57 BC – 668 AD). The earliest known record of soy sauce production is from the Samguk Sagi, a historical record of the Three Kingdoms era.

Production

Ganjang is produced by fermenting soybeans with brine. The process begins with the soybeans being soaked in water and then boiled. The boiled soybeans are then mixed with salt and left to ferment. The fermentation process can take anywhere from six months to several years. The resulting liquid is then strained to produce Ganjang.

Usage

Ganjang is used in a variety of Korean dishes, including Kimchi, Bulgogi, and Bibimbap. It is also used as a dipping sauce for Korean barbecue and as a marinade for meats.

Varieties

There are several varieties of Ganjang, including:

• Joseon Ganjang: This is the traditional variety of Ganjang, made using only soybeans and salt. It has a deep, rich flavor and is often used in traditional Korean dishes.
• Yangjo Ganjang: This variety is made using a mixture of soybeans and wheat. It has a lighter, sweeter flavor and is often used in modern Korean cooking.
• Guk-Ganjang: Also known as soup soy sauce, this variety is used primarily in soups and stews.

See also

• Korean cuisine
• Soy sauce
• Fermentation in food processing

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