Seasoned Soy Sauce

Name: Seasoned Soy Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (150 ml)
Cuisine: Asian
Ingredients: 8 tbsp yangjo ganjang or low-sodium (120 ml) Soy Sauce; 2 tbsp (30 ml) Sugar; 2 tbsp (30 ml) Water

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

Soy Sauce 120 mlSugar 30 mlWater 30 ml

Ingredients

Soy Sauce — 8 tbsp yangjo ganjang or low-sodium (120 ml)
Sugar — 2 tbsp (30 ml)
Water — 2 tbsp (30 ml)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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).

Adapted from a recipe published by Mingoo Kang in Jang: The Soul of Korean Cooking (Artisan 2024) via Food Gal.

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

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.