Im Sung-geun's All-Purpose Soy Sauce (Final Version).
Fermentation & Pickling⏱ 15min👥 2 servings
Ingredients
- 400g (2 cups) of Jin-ganjang sauce.
- 400g (2 cups) of water.
- Tuna extract, 150g.
- 200g granulated sugar.
- 200g of brown rice syrup (or jocheong).
- 1 onion (200-250g)
- 1 apple (cored, with skin on).
- 1 lemon.
- A handful of Vietnamese chili peppers (bird's eye chilies).
- 2 tablespoons of dried tangerine peel.
- 7 dried shiitake mushrooms.
- Whole garlic cloves (20 pieces).
Instructions
1
In a pot, combine the soy sauce, water, tuna extract, yellow sugar, and corn syrup, then turn on the heat.
2
Add the prepared onion, apple, lemon, Vietnamese chili peppers, whole peppercorns, dried shiitake mushrooms, and whole garlic cloves to the mixture.
3
Once it starts boiling, reduce the heat to medium-low and simmer for 15 minutes.
4
Extinguish the fire and leave it in the house to cool completely.
5
Once it's completely cooled, strain out the solids and reserve only the soy sauce.
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