Korean Job Discussion Forums

[Mr. Susan]

How the huha can I find light soysauce in korea. I just bought some sampyo soy called geum f-3. It's damn dark sauce. It tastes horrid. Never get that one! Do you guys know the light one? I need to know fast cause I'm cooking dinner for more people than myself and I don't want to poison them with this dark acidic tasting shallack-based tripe.

[komtengi]

you mean the Korean style where they add vinegar to their soy sauce?
or there is a light one you can buy of the shelf?

[Mr. Susan]

This one tastes like it was used for a foot bath by cattle. It's dark like the blood of the sapiest plum. It's like molasses that your morbidly obese cat might fancy breaking into (if he or she had an opposable thumb).

After thorough wikiing, I have discovered that Korean soy sauce is the waste product of other, some (ahem.. all) might say other (Chinese, Japanese) far more superior soy sauces.

Lesson learnt: If it tastes good back home, it won't taste good here.

[zpeanut]

you can try 국간장. according to the site, the taste is clean/fresh, it's light colored and mild. I think the name implies you use it for soups.. but i've seen korean ladies use any old S3 for soups too.

http://www.sempio.com/sempio/products/info/product.asp?PRDT_CT_CD=SS&PRDT_CD=SSSR

S3 has been ok for me. though the site does say it has a rich taste, up to the individual i guess... have a look, there are so many types. You could always dilute with water...

didn't know F3 tasted to shocking.

[adeline]

i don't really know what you mean by light or dark but emart sells the major japanese brands

[Mr. Susan]

[adeline]

I live in canada, where even the chinese restaurants use japanese soy sauce. Do you mean dark as in heavy or dark coloured?

[cheeseface]

Just add water to lighten it yourself.