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Sauces and condiments from Korea
Hansik ganjang is the liquid drawn off meju bricks steeped in brine, and it is aged in earthenware crocks for years. It is named by its age, from new haet-ganjang to jin-ganjang aged five years or more. With age it loses water, gains protein and acid, and turns darker and thicker.
| Meju10 kg | Traditional hansik meju[lee2026] |
| Brine, 20 % (w/v)30 L | [lee2026] |
| Charcoal90 g | [lee2026] |
| Dried red peppers10 g | [lee2026] |
| Starter | spontaneous; traditional ganjang needs no starter culture (the meju is made first) |
Total time across the recorded steps: 8 months – 15 years
What changes: Meju, charcoal and dried red peppers go into a clay jar and 20 % brine is poured over them
The study added 90 g of charcoal and 10 g of dried red peppers per jar, as in the standard procedure for traditional doenjang, to prevent undesirable contamination. Output: meju bricks covered by brine, with charcoal and dried red peppers.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hansik ganjang is the liquid drawn off meju bricks steeped in brine, and it is aged in earthenware crocks for years. It is named by its age, from new haet-ganjang to jin-ganjang aged five years or more. With age it loses water, gains protein and acid, and turns darker and thicker. Made in 4 steps over 8 months – 15 years. The longest step, age in the crock, year on year, takes 6 months – 15 years (Chin Y.W 2024). Salt is 20 % (Lee Y.J 2026). Tetragenococcus and Yeasts Zygosaccharomyces rouxii (the most abundant fungus), Candida versatilis and Debaryomyces hansenii do most of the fermenting.
| Main step | 6 months – 15 yearsReported[chin2024][byeon2024] | Age in the crock, year on year |
|---|---|---|
| Salt | 20 %Reported[lee2026] | Load the crock with meju and brine |
| Acidity | pH 4.5–6.4Measured[byeon2024] | Age in the crock, year on year |
The process is the same as the parent's hansik ganjang; what differs is time. Aged samples had more solids, protein, acidity and free amino acids than young ones, and consumers liked them more. The name jin-ganjang is also used for gaeryang-ganjang, the modernised soy sauce not made from meju, so the two senses differ.
Eight aged samples measured 17.1–23.0 % salinity and pH 4.52–6.37. Korea's Food Code sets a total nitrogen minimum for hansik ganjang but no age classes.
Every number is labelled with how it is known. How this atlas is made
A 2022 Seoul Economic Daily feature says Koreans have made ganjang since the Three Kingdoms period, and that the government was seeking UNESCO listing for jang making, with a decision expected around 2024.
