All-Purpose Soy Sauce Base: Perfect for Stir-fries, Pickles, and Braises!
The Ultimate Homemade Soy Sauce Base Recipe for Rich Flavor
With this versatile soy sauce base, you can easily whip up stir-fries, various types of pickles, and savory braised dishes! Make a batch at home and use it for up to a year. Its deep, rich umami will elevate your cooking to the next level.
Basic Ingredients
- 4 cups Jin Soy Sauce (approx. 800ml)
- 4 cups Water (approx. 800ml)
- 4 cups Mirin or Cooking Wine (approx. 800ml)
- 1 cup Guk-ganjang (Korean Soup Soy Sauce) (approx. 200ml)
- 1/2 cup Anchovy Sauce (approx. 100ml)
Cooking Instructions
Step 1
First, pour 4 cups (800ml) of water into a pot. We’ll be simmering all the ingredients together to develop a deep flavor.
Step 2
Next, add 4 cups (800ml) of Jin Soy Sauce. This is the fundamental soy sauce for many Korean dishes.
Step 3
Add 1 cup (200ml) of Guk-ganjang (Korean Soup Soy Sauce). This type of soy sauce adds umami and depth to dishes.
Step 4
Stir in 1/2 cup (100ml) of Anchovy Sauce. The distinct savory taste of anchovy sauce will further enhance the soy sauce base’s flavor profile.
Step 5
Finally, pour in 4 cups (800ml) of Mirin or cooking wine. Mirin softens the saltiness of the soy sauce and removes any unwanted odors, resulting in a cleaner taste.
Step 6
Now, let’s prepare the aromatics. Peel and thickly slice 4 medium-sized onions. If your onions are small, using 5 might be better. Peel and thinly slice 30 cloves of garlic. (Feel free to adjust the amount of garlic to your preference.)
Step 7
Add all the sliced onions and garlic to the pot. Turn the heat to high (strong flame) and bring it to a boil. Give it a gentle stir to combine the ingredients.
Step 8
Once the soy sauce mixture starts boiling, reduce the heat to medium and let it simmer for about 15 minutes. During this time, a wonderful aroma will fill your kitchen as the onions and garlic release their flavors. This process allows the natural tastes and scents of the ingredients to deeply infuse into the soy sauce, creating a unique and delicious base.
Step 9
After 15 minutes, turn off the heat. Let the finished soy sauce base cool slightly, then strain it through a sieve. Press down firmly on the strained onions and garlic with a spoon to extract any remaining soy sauce, ensuring you utilize all the flavorful solids.
Step 10
Once the all-purpose soy sauce base has cooled down, transfer it into sterilized glass jars or airtight containers. Stored in the refrigerator, it will last for about a year. Enjoy using it in stir-fries, braises, marinades, pickles, and so much more!
