Soy Sauce: 3 Types of Traditional Korean Soy Sauce, How to Make It and 5 Benefits

Korean Soy Sauce

Korean seasonings are made using various bacteria such as lactic acid bacteria and Bacillus subtilis, which are good for our body.
The germs used in the marinade make our health and stomach more active.
Among the traditional Korean seasonings that are good for the body, let’s talk about soy sauce.
Read to the end to learn more about soy sauce.

Index

• What is Soy Sauce?
• Is Soy Sauce Good For Health?
• Types of Soy Sauce
• Soy Sauce Recipe [ Making ]
• Conclusion

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What is Soy Sauce?

SoySauce is the basic seasoning for seasoning food. It has a special taste that is a combination of salty, sweet and umami.
Soy sauce has different products depending on the concentration. It is divided into dark SoySauce, medium SoySauce, and thin SoySauce.
When making SoySauce, fermented soybean paste (fermented soybean paste) is used. It is usually made by adding salt, water, and dried red pepper to fermented soybeans.
One of the benefits of SoySauce is that it is a good source of umami, a fifth taste often described as umami or meaty.
Umami is found naturally in many foods, including mushrooms, tomatoes, and aged cheeses, but SoySauce is one of the richest sources of this flavor.

Is Soy Sauce Good For Health?

Soy sauce is one of the best seasonings for our body. It contains a large amount of ingredients necessary for our body, which is helpful for health.

Blood Purification: Methionine, an amino acid contained in SoySauce, helps to detoxify the liver. It also helps to remove toxins such as alcohol and nicotine from the blood.
Diabetes Prevention: By helping insulin secretion smoothly, diabetes prevention can be reduced.
Cholesterol control: Lecithin and linoleic acid help to remove wastes from blood vessels by controlling the concentration of cholesterol in the blood.
Sulfation: Helps prevent cancer by removing active oxygen through sulfuration.
Protein: Since SoySauce contains a large amount of protein, it helps to replenish protein.

Types of Soy Sauce

SoySauce is divided into three types.

Soy sauce for soup: We use thin SoySauce aged 1-2 years. Soy sauce for soup has a higher salt content than other soy sauces, so it has a very salty taste. Also, because the color of the SoySauce is light, it is possible to cook while maintaining the original color of the food.

Medium soy sauce: Used for vegetable dishes or stews.

Dark soy sauce: It is soy sauce that has been fermented for more than 5 years, and the taste is sweeter than conventional SoySauce. It is usually used in various dishes such as japchae, tteokbokki, bulgogi, stir-fried fish cake, and boiled eggs.

To make SoySauce, fermented soybeans must first be made.

Below is how to make SoySauce.

Soy Sauce Recipe [ Making ]

1. Put fermented soybeans in a jar and pour salt water.
2. Add charcoal, dried red pepper, and jujube.
3. Let it mature for 50 to 60 days.
4. When aging is complete, separate SoySauce, raw SoySauce, and meju (fermented soybean paste) separately.
5. Put the prepared raw SoySauce in a pot and boil over low heat.
6. Turn off the heat when it boils over low heat.
7. After cooling down the SoySauce, put it in a bottle and use it.

Don’t throw away the remaining fermented soybean paste after adding the SoySauce.
All you have to do is mash fermented soybean paste and mix salt to make soybean paste.
You can make a different kind of sauce by mixing wasabi with seasoned SoySauce.
The savory taste of SoySauce and the pungent taste of wasabi mix together to create a unique sauce.

Conclusion

Overall, SoySauce is a delicious and versatile ingredient that is an essential component of many Asian dishes.
Its rich, complex flavor adds depth and nuance to a variety of foods, and its umami-rich taste is a favorite with chefs and home cooks alike.