Made with soybeans grown in farming collectives in the mountains of Korea, these jangs are crafted through traditional methods.
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A Korean iteration of soy sauce, this condiment originating from the Gyeongsang Province is crafted with exceptional care using traditional techniques. It’s simmered in a gamasot (large iron pot) for six hours with kelp and jujube, which gives the sauce a slightly more decadent consistency. It has soy sauce’s signature hit of umami nuttiness, yet there is a rounder, more distinct depth. There’s also a slight lingering sweetness akin to dark chocolate, which is brought out by the more salty and savory notes. The overall effect is exceptional richness of flavor and intriguing complexity. While cheaper brands generally all taste the same: flat, salty, savory, and one-note, the complex and subtleties of this ganjang really stand-out as especially beautiful and complex.
We test everything we sell. Here’s how we’d use this.
You can use as you would any soy sauce for delicious extra depth and subtle sweetness. But we recommend treating it like you would a pricey EVOO—save it for that finishing touch, a flavorful garnish to take your meal to the next level. It can be cooked with, of course, but it’s so good that we really like simpler applications and finishing drizzles to really appreciate its depth. Try atop our Korean Braised Short Ribs or Korean Scallion Pancakes (Pajeon).
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