Korean•gourmet
Mat Ganjang Korean Flavored Soy Sauce
Seonkyoung Longest recipe - Korean
- Prep time
- 18 min
- Cook time
- 1 hr
- Yield
- 7 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 cups (1.2 liter) soy sauce
- 1 cup mirin, seasoned rice wine or apple juice
- 1/2 cup maesilaek, Korean green plum extract or apple juice
- 1/2 cup sugar
- 2 apples, cut into halves
- 1 pear, cut into half
- 2 large onions, cut into halves
- 2 bulbs garlic, cut into halves
- 3 to 4 large slices ginger
- 1 tbsp black peppercorns
- 3 dried whole shiitake mushrooms or handful sliced dried shiitake mushrooms
- 1 tbsp goji berries
- 2 of 5×5” dried kelp (kombu) sheets
Instructions
- 1
Combine all ingredients in a large pot and stir. Bring it boil over high heat. When it starts boil, cover and reduce heat to medium low and simmer for 1 hour. Strain solid ingredients and keep only liquid in an air tight jar. Mat ganjang will last 30 days in a refrigerator. Great for stir fry, marinade, soup seasoning, pickling (just add vinegar!), dressing or dipping sauce. Enjoy!