Name: Mat Ganjang Korean Flavored Soy Sauce
Cook time: 1 h
Total time: 1 h
Ingredients: 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

Ingredients

Scale

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

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Instructions

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