Savory Soy Sauce Made with Rice Koji (Nuruk Ganjang)
Savory Soy Sauce Made with Rice Koji (Nuruk Ganjang)
Make Your Own All-Purpose Flavorful Soy Sauce Using Rice Koji – A Natural Seasoning
This recipe guides you through making a homemade, healthy, and all-purpose savory soy sauce using rice koji. The natural sweetness of fruits and vegetables combined with the umami from the rice koji creates a versatile seasoning perfect for any dish. Elevate your cooking with a deep, healthy flavor, free from artificial additives.
Ingredients- 2 Apples (or 3 if small)
- 2 Kiwis
- 2 Onions (medium-sized)
- 1/4 piece Daikon Radish (approx. 150g)
- 2 roots of Green Onion (washed clean)
- 10 Dried Shiitake Mushrooms
- 1 piece Dried Kelp (approx. 10x10cm)
- 1 Liter Water
- 1 Liter Korean Soup Soy Sauce (Guk-ganjang)
- 200g Rice Koji (Nuruk)
Cooking Instructions
Step 1
Prepare all ingredients thoroughly. Core and chop the apples into suitable pieces, and roughly chop the onions. Prepare the daikon radish quarter and wash the green onion roots clean. If using dried shiitake mushrooms, rehydrate them in water beforehand for better flavor (optional). In a pot, combine all ingredients except the kelp, along with 1 liter of water. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 20 minutes to allow the flavors to meld. It’s best to add the kelp later in the cooking process or towards the end, as boiling it for too long can result in a slimy texture.
Step 2
Once the fruits and vegetables have released their juices and the liquid has reduced slightly, pour in 1 liter of Korean soup soy sauce (Guk-ganjang). The base for this rice koji soy sauce is chosen for its deep, rich flavor. Stir everything together to combine well.
Step 3
After the soy sauce, fruits, and vegetables begin to simmer together, reduce the heat to low and let it cook gently until the liquid has reduced by about half. This may take around 20-30 minutes. Afterward, carefully strain the mixture using a sieve to remove all solid ingredients. Ensuring no small particles remain will result in a clear and longer-lasting soy sauce.
Step 4
Now, it’s time to add the special ingredient that transforms this into ‘Rice Koji Soy Sauce’: the rice koji (Nuruk). Rice koji imparts a deep umami flavor and complex aroma to the soy sauce, aiding in its natural fermentation. If you cannot find or choose not to use rice koji, you can skip this step. After straining and cooling the hot soy sauce, you can use it as a delicious all-purpose seasoning.
Step 5
Gently rub the rice koji between your hands to break up any clumps and activate its enzymes, which enhances its flavor potential. Place the prepared rice koji into a thoroughly sterilized glass jar or airtight container. Pour the strained and cooled soy sauce over the rice koji and mix well, ensuring the koji is evenly distributed throughout the liquid.
Step 6
Do not seal the container tightly. Instead, cover the opening with kitchen paper, a cloth, or cheesecloth and secure it with a rubber band. Leave the container in a cool, dark place at room temperature for about 7 days to ferment. During this period, the rice koji will meld with the soy sauce, fermenting to create a deep, rich, and versatile all-purpose soy sauce. Once ready, store the finished soy sauce in the refrigerator and use it in various dishes.
