Korean Soy Sauce (Jin Gan Jang) - first introduced to Korean cooking in the 1940s unlike the traditional Korean soy sauce for soup (Kuk Gan Jang) which has been used in Korean cooking for centuries.
Jin Gang Jang is darker and less salty than Kuk Gan Jang and is similar to Japanese soy sauce. Use for making jorim, bulgogi marinades, stir fries, grilled dishes and for sashimi.
Jin Gang Jang is darker and less salty than Kuk Gan Jang and is similar to Japanese soy sauce. Use for making jorim, bulgogi marinades, stir fries, grilled dishes and for sashimi.