Deep & Rich Soy Sauce Base (Mat-Ganjang)
Deep & Rich Soy Sauce Base (Mat-Ganjang)
Crafting a Superior Soy Sauce Base with a Smoky, Intense Flavor from Direct Grilling
This homemade soy sauce base is perfect for enhancing traditional Korean dishes, especially when mixed with regular soup soy sauce for seasoning namul (seasoned vegetables) during the Daeboreum festival. Elevate your cooking with this deeply savory and aromatic condiment.
Aromatic Vegetables & Broth Ingredients- 1 Leek
- 1 handful Dried Pollack (Hwangtae)
- 1/4 Korean Radish (Moo)
- 1 Onion
- 1/2 Carrot
- 1 Mandarin Orange (cut into quarters)
- 5-6 Dried Jujubes (Daechu)
- 1 piece Dried Kelp (Dashima), approx. 10cm x 10cm
Liquid Ingredients & Others- 2 cups Acanthopanax Tea (Ogapichah) (or water)
- 1 packet Onion Juice (approx. 100ml, as a sugar substitute)
- 2 packets Apple Juice (approx. 200ml, for sweetness and depth)
- 1/2 cup Mirin (or cooking rice wine)
- 1/4 cup Ginger Syrup (or grated ginger with honey/sugar)
- 2 cups Brewed Soy Sauce (Yangjo Ganjang)
- 1-2 cups Water (to adjust soy sauce consistency)
- 2 cups Acanthopanax Tea (Ogapichah) (or water)
- 1 packet Onion Juice (approx. 100ml, as a sugar substitute)
- 2 packets Apple Juice (approx. 200ml, for sweetness and depth)
- 1/2 cup Mirin (or cooking rice wine)
- 1/4 cup Ginger Syrup (or grated ginger with honey/sugar)
- 2 cups Brewed Soy Sauce (Yangjo Ganjang)
- 1-2 cups Water (to adjust soy sauce consistency)
Cooking Instructions
Step 1
First, prepare the aromatic vegetables: leek, dried pollack, Korean radish, onion, and carrot. Exclude the fruits like mandarin orange for now. Wash all vegetables thoroughly. Place the prepared vegetables on a grill rack and grill them directly over a gas flame until golden brown and slightly charred on both sides. Be mindful of drying out or burning them, especially quicker-cooking items like dried pollack. The goal is to impart a smoky aroma. (Tip: Gently charring rather than burning the ingredients will yield a deeper, more nuanced flavor. I personally prefer omitting dried anchovies from my mat-ganjang, so I’ll skip them next time – feel free to adjust based on your preference.)
Step 2
In a large pot, combine the grilled aromatic vegetables with 2 cups of Acanthopanax tea (or plain water), 1 packet of onion juice, 2 packets of apple juice, 1/2 cup of mirin, and 1/4 cup of ginger syrup. (Tip: If Acanthopanax tea or juices are unavailable, substituting with plain water is perfectly acceptable. These ingredients essentially act as flavor bases, creating a delicious broth. The juices add a natural sweetness and complexity, serving as a good alternative to refined sugar.)
Step 3
Pour in 2 cups of brewed soy sauce (yangjo ganjang) and stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and let it simmer gently. (Tip: The ratio of soy sauce to water can be adjusted based on the saltiness of your soy sauce. A good starting point is a 2:1 or 3:1 ratio of soy sauce to water. For instance, begin with 2 cups of soy sauce and 1 cup of water.)
Step 4
Continue to simmer the mixture over medium heat, allowing it to reduce until the liquid is approximately half of its original volume. This slow reduction concentrates the flavors and creates a richer, deeper taste profile. Stir occasionally to prevent sticking to the bottom of the pot.
Step 5
Once the soy sauce mixture has reduced sufficiently, turn off the heat. Add the piece of dried kelp (dashima, about 10cm x 10cm) to the hot liquid. The kelp will infuse its umami flavor as the sauce cools. Let the sauce cool completely with the kelp in it. Afterward, strain out all the solids using a fine-mesh sieve and transfer the clear, concentrated soy sauce base into clean bottles or jars. Store in the refrigerator. This homemade mat-ganjang will keep well for an extended period when refrigerated.
