Park Sol-mi’s Magical All-Purpose Savory Soy Sauce ‘Boksoonjang’
Park Sol-mi’s Magical All-Purpose Savory Soy Sauce ‘Boksoonjang’
Pyeonstaurant Boksoonjang Recipe: How to Make the Magical Sweet & Savory All-Purpose Soy Sauce Taught by Chef Park Sol-mi
I recently tried making ‘Boksoonjang’, the magical sweet and savory sauce introduced by actress Park Sol-mi on the popular variety show ‘Pyeonstaurant’. It’s said to be a magical sauce passed down from a hotel chef, and it’s incredibly versatile for various dishes. The ingredients are common household items, and the preparation is straightforward, making it perfect for chicken and fish dishes! This all-purpose savory soy sauce is going to be a useful addition to my kitchen.
Vegetable Ingredients- 3 slices of ginger (washed thoroughly)
- 10 cloves of garlic (peeled)
- 2 stalks of green onion (trimmed and washed clean)
- 1 onion (peeled and washed clean)
- 1/2 carrot (washed clean)
- 1 Tbsp whole black peppercorns
Seasoning Ingredients- 500ml water
- 250ml soy sauce (jin ganjang)
- 250ml cheongju (rice wine, allow alcohol to evaporate)
- 120ml mirin (or cooking wine)
- 250g sugar
- 500ml water
- 250ml soy sauce (jin ganjang)
- 250ml cheongju (rice wine, allow alcohol to evaporate)
- 120ml mirin (or cooking wine)
- 250g sugar
Cooking Instructions
Step 1
The ingredients for Boksoonjang are surprisingly common household items, making it easy to try at home. Thoroughly wash and prepare the green onions, onion, ginger, carrot, and garlic, ensuring any dirt is removed.
Step 2
Cut the prepared vegetables into roughly 1-2 cm thick pieces. Heat a dry pan without any oil and place the vegetables in it. Grill them until they become lightly browned. This process enhances the vegetables’ natural sweetness and aroma.
Step 3
Grill the vegetables over medium heat, turning them occasionally to prevent burning. The key is to grill them just until they are lightly golden brown and slightly softened. Overcooking can result in a bitter taste.
Step 4
While the vegetables are grilling, measure out all the seasoning ingredients for the soy sauce. Accurately measuring the water, soy sauce, cheongju, mirin, and sugar is crucial for achieving the right balance of flavors.
Step 5
Once the grilled vegetables are tender and releasing a wonderful aroma, pour all the prepared seasoning ingredients into the pot. Add 1 tablespoon of whole black peppercorns for an extra layer of fragrant spice.
Step 6
Since the sugar is not yet dissolved, slowly stir the mixture over medium-low heat until all the sugar has completely melted. Be careful not to let the sugar stick to the bottom of the pan by stirring gently.
Step 7
After confirming that the sugar has fully dissolved, remove the lid and continue to simmer over medium-low heat for about 1 hour and 30 minutes. This slow simmering allows the flavors to meld beautifully and the sauce to thicken.
Step 8
After simmering for 1 hour and 30 minutes, the sauce has reduced by about half from its original volume. Can you smell that delicious aroma developing?
Step 9
Remove the cooked sauce from the heat and let it cool down slightly. Once it has cooled enough to handle, strain out the cooked vegetables using a sieve or cheesecloth to get a clear ‘Boksoonjang’ sauce.
Step 10
Store the finished Boksoonjang in sterilized glass jars in the refrigerator. While it’s delicious immediately, letting it mature in the fridge for about 2-3 days will deepen the flavors, resulting in an even richer taste. ^^
Step 11
If you prefer a thicker, glaze-like consistency, you can simmer the sauce further over low heat after straining out the vegetables. Once it reaches a thicker consistency, it can be used as a dipping sauce or a glaze for brushing onto dishes. Adjust the consistency to your preference!
