The discussion wasn’t originally about kimchi-jjigae, but rather about soy sauce flavor profiles in general. I suggested that the flavor profile of Korean soy sauces suit Korean dishes better than Japanese soy sauces. I happened to mention kimchi-jjigae as an example in one comment and OP instantly latched onto it and decided that was what the conversation was now about while ignoring the overall point of the whole thing.
NoMeaning6155
I generally don’t. I add anchovies or some seafood based soup packet (got some in Japan) that adds umami. Not sure how the flavors would mesh.
kyrichan
Don’t forget kimchijjigae it’s a korean recipe. I mean, if someone post you a korean video where use soy sauce in kimchijjigae, maybe it is? Mr Paik, a famous korean chef in Korea, use [soy sauce too](https://youtu.be/DnQ09ZZCjCs?si=dCX9wp3N6qKTo_0Q) .
sp4cel0ver
Idk but this pic looks so frickin good. Omg. Omg
oohkaay
I don’t. The kimchi provides all of the salt the dish needs. That being said, if I needed some salt, I wouldn’t be against using soy sauce
iris-my-case
I personally don’t, but I don’t see anything wrong with it.
bichonfire
This is really not a debate at all. I don’t, and most others don’t, and I would also say it is correct that adding it is not “traditional,” but if you feel like you need to add some it’s really not an issue. You can, and should, cook to your own preferences. It’s not that deep, honestly
lasVegasharold
Nope. Seojut
Beginning-Falcon865
How much sodium does anyone need?
ImGoingToSayOneThing
my family uses kikkoman soy sauce, joseon (soup) soy sauce, and jin soy sauce.
there are very distinct uses for each of the three. i think my family’s use of japanese soy sauce stems from my grandparents experience growing up in the japanese occupation.
either way, soy sauce is not a thing usually in kimchi jjigae. other than flavor it isn’t the right color. it makes it darker brown.
MsAndooftheWoods
There’s no one exact way to make any dish… every family, every restaurant has their own variation. The use of different ingredients is a beautiful part of cooking and is what makes many family recipes unique. I’m not sure why this would be considered a debate at all.
Cherry_Hammer
Easy:
If you like it — yes.
If you don’t — no.
curryp4n
I don’t add soy sauce or gochujang. If the kimchi is well made, it doesn’t need all that.
13 Comments
I read this subreddit too, friend. Guk-ganjang (국간장) is a standard ingredient in soups and stews.
Context for anyone else: [OP and I are having a debate about this](https://www.reddit.com/r/Cooking/comments/190qifb/comment/kgrv4tv/?context=4).
The discussion wasn’t originally about kimchi-jjigae, but rather about soy sauce flavor profiles in general. I suggested that the flavor profile of Korean soy sauces suit Korean dishes better than Japanese soy sauces. I happened to mention kimchi-jjigae as an example in one comment and OP instantly latched onto it and decided that was what the conversation was now about while ignoring the overall point of the whole thing.
I generally don’t. I add anchovies or some seafood based soup packet (got some in Japan) that adds umami. Not sure how the flavors would mesh.
Don’t forget kimchijjigae it’s a korean recipe. I mean, if someone post you a korean video where use soy sauce in kimchijjigae, maybe it is? Mr Paik, a famous korean chef in Korea, use [soy sauce too](https://youtu.be/DnQ09ZZCjCs?si=dCX9wp3N6qKTo_0Q) .
Idk but this pic looks so frickin good. Omg. Omg
I don’t. The kimchi provides all of the salt the dish needs. That being said, if I needed some salt, I wouldn’t be against using soy sauce
I personally don’t, but I don’t see anything wrong with it.
This is really not a debate at all. I don’t, and most others don’t, and I would also say it is correct that adding it is not “traditional,” but if you feel like you need to add some it’s really not an issue. You can, and should, cook to your own preferences. It’s not that deep, honestly
Nope. Seojut
How much sodium does anyone need?
my family uses kikkoman soy sauce, joseon (soup) soy sauce, and jin soy sauce.
there are very distinct uses for each of the three. i think my family’s use of japanese soy sauce stems from my grandparents experience growing up in the japanese occupation.
either way, soy sauce is not a thing usually in kimchi jjigae. other than flavor it isn’t the right color. it makes it darker brown.
There’s no one exact way to make any dish… every family, every restaurant has their own variation. The use of different ingredients is a beautiful part of cooking and is what makes many family recipes unique. I’m not sure why this would be considered a debate at all.
Easy:
If you like it — yes.
If you don’t — no.
I don’t add soy sauce or gochujang. If the kimchi is well made, it doesn’t need all that.