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Mat Ganjang Korean Flavored Soy Sauce

  • Author: Seonkyoung Longest
  • 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


  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! 
  • Cook Time: 1 hour