I have two types of soy sauce. How do I use them differently?
Snow-Kafe
One on the left should be used for cooked food like stir fry, or stew, etc. One on the right should be used for dressings like muchim. None heated food due to flavor change when heated.
Proud_Gazelle7580
Neither. Sempio 701 and Sempio Chosun soup soy sauce (guk ganjang) the only I use.
Fragrant_Tale1428
If you are making a dish where it’s not soy sauce centric, use the one on the left. If the recipe is soy sauce centric – dipping sauce, mayak eggs, galbi jjim etc, use the one on the right.
The two can be essentially used the same. One on the left is a combo of naturally fermented with acid hydrolized soy sauce. So it’s cheaper than the one on the right, which is 100% naturally fermented.
The one on the left is very very popular because it’s good and affordable considering how much soy sauce is used in Korean cooking. It’s often specified in recipes because of the 4 types of Korean soy sauce, 진 is such a staple type found in nearly every home. The one on the right is the better soy sauce quality from the slow, natural fermentation process to make it. It yields higher fermentation index, “TN” total nitrogen, of 1.5. If you get the 양조 701, the index bumps up to 1.7. But it’s more expensive, which is why it’s not the staple type.
iamnotarobotnik
The one on the left is a mix of 70% chemically made with the help of solvent mixed with 30% brewed soya sauce. Also pay attention to protein content as it is an indicator of quality, the higher the better (up to 10g/100g). I found this video super useful explaining all the differences and how the different types are made. The one on the left is also featured in it (around 6:45min in but I really recommend watching the whole thing):
5 Comments
I have two types of soy sauce. How do I use them differently?
One on the left should be used for cooked food like stir fry, or stew, etc. One on the right should be used for dressings like muchim. None heated food due to flavor change when heated.
Neither. Sempio 701 and Sempio Chosun soup soy sauce (guk ganjang) the only I use.
If you are making a dish where it’s not soy sauce centric, use the one on the left. If the recipe is soy sauce centric – dipping sauce, mayak eggs, galbi jjim etc, use the one on the right.
The two can be essentially used the same. One on the left is a combo of naturally fermented with acid hydrolized soy sauce. So it’s cheaper than the one on the right, which is 100% naturally fermented.
The one on the left is very very popular because it’s good and affordable considering how much soy sauce is used in Korean cooking. It’s often specified in recipes because of the 4 types of Korean soy sauce, 진 is such a staple type found in nearly every home. The one on the right is the better soy sauce quality from the slow, natural fermentation process to make it. It yields higher fermentation index, “TN” total nitrogen, of 1.5. If you get the 양조 701, the index bumps up to 1.7. But it’s more expensive, which is why it’s not the staple type.
The one on the left is a mix of 70% chemically made with the help of solvent mixed with 30% brewed soya sauce. Also pay attention to protein content as it is an indicator of quality, the higher the better (up to 10g/100g). I found this video super useful explaining all the differences and how the different types are made. The one on the left is also featured in it (around 6:45min in but I really recommend watching the whole thing):
[https://www.youtube.com/watch?v=dhWupcivAj4](https://www.youtube.com/watch?v=dhWupcivAj4&t=22s)