From soups to stirred fried, braised dishes and sauces, soy sauce is something that cannot be left out when we talk about Korean food. Soy sauce means to add salt inside the food to bring out the salty flavor in it, and it's been a very important part of Korean recipes for a very long time ago along with soybean paste.
But how come there are so many soy sauces like Jin-Gan-Jang, Guk-Gan-Jang, Yang-Jo-Gan-Jang, Mat-Gan-Jang, and Jo-Seon-Gan-Jang?
Let's look at the different types and effects of soy sauce through the health encyclopedia.
Supervision: Professor Yoo Byung-wook of Soonchunhyang Seoul Hospital
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