Sweet Soy Base Sauce

Name: Sweet Soy Base Sauce (Jomi Ganjang)
Yield: Makes approximately 8 cups (1.75 liters)
Cuisine: Korean
Ingredients: 1 cup (250 ml) soy sauce, preferably low sodium; 1 cup (250 ml) water; 16 large cloves garlic (about 4 oz/100 g), thinly sliced; ½ cup (125 ml) water; 4 large cloves garlic, thinly sliced; 1 cup (250 ml) red or white wine; 1 cup (250 ml) red or white wine; 4 cups (1 liter) soy sauce, preferably low sodium; 2 cups (500 g) light brown sugar; One 2.5-oz (50-g) piece fresh ginger, peeled and cut into ⅛-in (3-mm) slices; 2 tablespoons black peppercorns, crushed; ½ cup (125 g) light brown sugar; Six ⅛-in (3-mm) slices peeled fresh ginger; 1 teaspoon black peppercorns, crushed; ¼ cup (65 ml) red or white wine; ¼ cup (65 ml) red or white wine

Jomi Ganjang

Preparation info

Makes approximately
8 cups

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Soy sauce is the base but garlic, ginger, wine and brown sugar make this smooth sauce a unique combination of flavors. It is the foundation for many of the sauces, marinades and stir-fries in this book. The first step when making this sauce is to create an essence. First aromatics—ginger, garlic and pepper—are simmered in water for 10 minutes. Then the remaining ingredients are added. Use any wine you have open at the time. We’ve provided two yields for this essential sauce. Since it keeps

Ingredients

Asia
Korea
Sauce
Vegan

Ingredients

Method