Ganjang

Korea's traditional fermented soy sauce — lighter and saltier than Japanese varieties, with centuries of history.

Ganjang is the liquid gold produced as a by-product of doenjang fermentation, drawn off from the brine after months of aging and prized for its clean, pure soy umami that seasoning-only soy sauces cannot replicate. Traditional joseon ganjang (조선간장), brewed from meju and salt brine, is thinner and saltier than modern industrially produced ganjang, and it is the preferred seasoning for delicate dishes like soups, namul vegetables, and cold side dishes where the strong caramel notes of commercial soy sauce would overpower the ingredients. Korea's long fermentation tradition meant that every household managed its own ganjang supply, carefully rationing the precious liquid across the seasons — running out of ganjang was considered a household misfortune. Today, two main types coexist in Korean kitchens: the traditional joseon ganjang used for seasoning and soups, and the darker, slightly sweet yangjo-ganjang (brewery soy sauce) used for cooking and dipping. Ganjang is also the base for ganjang-gejang, where raw crabs are marinated in it for weeks, creating one of Korea's most celebrated and controversial delicacies.