simmer · dressing
★ STARRED KITCHENPrep 5 minCook 15 minSeoul Mat-Ganjang
Independent adaptation of a publicly published Mingoo Kang recipe. Not affiliated with, sponsored by, or endorsed by Mingoo Kang.
Seoul's do-everything seasoned soy for namul and glazes.
Ratio
Ingredients
- Soy Sauce — 8 tbsp yangjo ganjang or low-sodium (120 ml)
- Sugar — 2 tbsp (30 ml)
- Water — 2 tbsp (30 ml)
Method
- Pour to the lines in order (bottom → top): Soy Sauce, Sugar, Water.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.
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Provenance
Chef-owner of the Michelin-starred Mingles in Seoul, a standard-bearer for modern Korean cooking built on jang, Korea's fermented sauces.
Originally published as Light Mat-Ganjang (Seasoned Soy Base).
More from this kitchenFAQ
Can this go in a shake jar?
Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Jang: The Soul of Korean Cooking (Artisan 2024) via Food Gal (published as “Light Mat-Ganjang (Seasoned Soy Base)”). Full citation lives in Provenance.