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Sauces and condiments from Korea
Yangjo ganjang is Korea's brewed factory soy sauce. The Korean Food Code defines it as soybeans, defatted soybeans or grains grown with koji mould, mixed with brine, fermented and aged, with the liquid drawn off. Modern ganjang of this kind uses an added Aspergillus oryzae starter, unlike hansik ganjang, which starts from wild-fermented meju bricks.
| Defatted soybeans | Or whole soybeans, or other grains, under the Food Code definition[sempio-501][mfds-jang] |
| Wheat | Named on one leading brand's label[sempio-501] |
| Koji starter (Aspergillus oryzae) | [chin2024] |
| Salt and water | Sun-dried sea salt in one leading brand[sempio-501] |
| Starter | koji/qu/mold-starter (Aspergillus oryzae starter) |
Total time across the recorded steps: 6 months
What changes: Starting material: soybeans or defatted soybeans and wheat
Output: soybeans or defatted soybeans, and wheat.
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
Yangjo ganjang is Korea's brewed factory soy sauce. The Korean Food Code defines it as soybeans, defatted soybeans or grains grown with koji mould, mixed with brine, fermented and aged, with the liquid drawn off. Modern ganjang of this kind uses an added Aspergillus oryzae starter, unlike hansik ganjang, which starts from wild-fermented meju bricks. Made in 5 steps over 6 months. The longest step, mix with brine and ferment, takes 6 months (Sempio Naturally Brewed Soy Sauce 501). Aspergillus oryzae does most of the fermenting.
| Main step | 6 monthsReported[sempio-501] | Mix with brine and ferment |
|---|---|---|
| Acidity | pH 4.5–5.5Set[kca2016] | Finish and bottle |
Hansik ganjang is made from meju bricks and brine, with no starter, and is a by-product of doenjang; it goes mainly into soups. Yangjo ganjang is grown with koji, and modern ganjang uses an added Aspergillus oryzae starter (Chin 2024).
The Food Code requires the raw sauce to be filtered once fermentation ends, and the finished sauce to be kept free of mould and other hazards after seasonings are mixed in. It sets total nitrogen at 0.8 w/v % or more for ganjang and allows no tar colours.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says modernised soy sauce (gaeryang ganjang), the class that includes brewed yangjo ganjang, was introduced to Korea during the Japanese occupation and is now the most widely used soy sauce in Korean cooking.
