Soy sauce

A by-product of doenjang, soy sauce is the Korean soybean paste and has long been one of the most important foods in Korea. It has been used in Asian cooking since the technique of fermenting soybeans was discovered, and is a staple flavour in much of Eastern cuisine. There are a number of different types, with the fresh variety known as light soy and the aged variety known as dark soy sauce. Light soy is used in soups and to season vegetables, while dark soy sauce is used for roasted, steamed and generally more hearty dishes.