Mat Ganjang, Korean Flavored Soy Sauce Recipe
I’ve been making Korean flavored soy sauce for years now, and I can’t live without it! It adds so much flavor in my cooking without adding so many ingredients each time when I cook.
You can use this flavored soy sauce in any cuisine (especially Korean cuisine, of course). This soy sauce’s other name is “All Purpose Soy Sauce”, means you can use it pretty much wherever and however you want to use. Down below is some example how I use the most.
- sir fry (use as regular soy sauce!)
- marinade (just add little bit of oil!)
- soup seasoning
- pickling (just add vinegar!)
- dipping sauce (So good for Korean pancake! Just add vinegar/chili oil to your taste)
It is a big recipe (5 cups / 1.2 L soy sauce) but trust me, it will be gone before you know it and you will find yourself making another bath! 😉
It has lots of ingredients for the amazing umami flavor as a result but cooking process is super easy. Boil, simmer, strain & store.
Are you ready to have this Seonkyoung’s secret house sauce in your home? Let’s get started!
Combine 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, 1 pear (any pear will do!), 2 large onions, 2 bulbs garlic, 3 to 4 large slices ginger, 1 tbsp black peppercorns, 3 dried whole shiitake mushrooms (or handful sliced), 1 tbsp goji berries and 2 of 5×5” dried kelp (kombu) sheets in a large pot.
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, marinate, soup seasoning, pickling (just add vinegar!), dressing or dipping sauce.
Mat Ganjang Korean Flavored Soy Sauce
- Total Time: 1 hour
- Yield: 7 cups (1.7 liter) 1x
- 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
- 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!
- Cook Time: 1 hour
Excited to make this today! I’ve been waiting for this recipe.
Has your mat ganjang ever lasted longer than 30 days in the fridge, Seonkyoung? I’d love to make a big batch to draw from but also don’t wanna overshoot and end up wasting anything!
I made this yesterday and it was DELICIOUS! I saved the mushrooms and garlic and am going to dice them up fine and toss them into fried rice today. They are delicious and I don’t want to waste that flavor!