Seasoned Soy Sauce
Make a broth with onion, garlic, ginger and kelp, then add soy sauce, sugar and apple and simmer briefly.
- Prep
- 12 min
- Cook
- 21 min
Scale the recipe
Ingredients
- Korean all-purpose soy sauce (jin-ganjang) Bottled soy sauce weighed as sold
- 200 g
- Onion Peeled
- 35 g
- Apple Seeds and core removed, skin on
- 45 g
- Garlic Peeled
- 8 g
- Ginger Peeled
- 4 g
- Dried kombu kelp
- 2 g
- Water
- 3/4 C
Seasonings
- Sugar
- 25 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the onion, garlic and ginger
Coarsely chop the onion 35 g and thinly slice the garlic 8 g and ginger 4 g.
-
Thinly slice the apple
Wash the apple 45 g under running water and remove the seeds and core. Slice thinly with the skin on and set aside.
-
Simmer the aromatics
Put the water 3/4 C, onion, garlic and ginger in a small saucepan. Bring to a simmer over medium heat, then reduce to medium-low once small bubbles rise steadily. Simmer for about 10 minutes.
-
Steep the kelp briefly
Wipe the dried kelp 2 g with a dry cloth. Put it in the saucepan and steep over low heat for about 4 minutes, then remove it with tongs.
-
Strain the aromatic broth
Pour through a strainer to remove the onion, garlic and ginger. Return the clear aromatic broth to the saucepan.
-
Add the soy sauce and sugar
Add the soy sauce 200 g and sugar 25 g to the broth and stir over medium-low heat until the sugar dissolves.
-
Briefly simmer with the apple
Once the sugar dissolves, add the apple. Simmer over medium-low heat for 4–5 minutes after the liquid begins to bubble gently, until the edges of the apple soften.
-
Strain out the apple
Turn off the heat and pour the sauce through a clean fine-mesh strainer to remove the apple. Let the liquid drain on its own, as pressing the solids may make the sauce cloudy.
-
Transfer to small containers to cool
Divide the sauce among clean, heatproof, shallow airtight containers. Refrigerate at 4°C or below within 2 hours of cooking.
-
Spoon out for stir-fries or braises
Use a clean spoon to take out what you need for stir-fries or braises. Keep the remaining sauce refrigerated and use within 3–4 days.
