Korean Job Discussion Forums

[Caesar1313]

Hey so I bought some frozen mandu to steam at home, but I'm having a hell of a time finding the right type of soy sauce to eat with it. Asked some Korean teachers but I don't think they exactly understand what I am looking for. I bought two different types randomly and both have a nasty fermented taste. Anybody know what the name of a good non-fermented tasting soy sauce?

[ChilgokBlackHole]

A lot of the soy sauce sold here is Chinese (basically La Choy). If you look, you can find Korean (that's pretty strong stuff). What you're probably looking for is Japanese soy sauce (a la Kikkoman). If you're from North America, that's probably what you're used to.

[Caesar1313]

Ahh ok. But on the shelf at the grocery store, there is usually a long line of different bottles all ending with "ganjang" but there is so many different types. Do you know which specifically would taste like the "Japanese" soy sauce I am accustomed to? Are those brand names or different styles of soy sauce?

[djsmnc]

I usually just grab one of the large water bottle looking ganjang containers. They last me well over a year. Most mandu restaurants, by the way, mix the soy sauce with vinegar, which based on the previous poster's mention about taste might be to make it more palatable?

[reactionary]

According to this post, http://www.buhaykorea.com/2010/01/30/cooking-pinoy-adobo-in-korea/ , you want jin ganjang. that's "chinese" soy sauce.

[ChilgokBlackHole]