A South Korean grand master on the art of the perfect soy sauce

Re:A South Korean grand master on the art of the perfect soy... by squidsoup on Thursday May 22, 2025 @05:21PM (#44067202)

> Most of the soy sauce you encounter in the US has wheat, while in Japan (and seemingly South Korea) there's no wheat added.

My favourite jang is made from fermented wheat and soy - chunjang. Chunjang is the star ingredient in one of the most delicious noodle dishes ever conceived, Jjajangmyeon.

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Re:A South Korean grand master on the art of the perfect soy... by konfusinomicon on Thursday May 22, 2025 @07:22PM (#44068220)

buldak ramen introduced me to jjajang. I stir fry 1 of them and one 2x spicy together with green and yellow onion, red pepper, garlic, ginger, and whatever leftover protein I have from the week. top with some type of Lao Gan Ma and there is basically no reason to ever order takeout

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Re:A South Korean grand master on the art of the perfect soy... by throwaway2037 on Friday May 23, 2025 @04:53AM (#44071152)

If other readers are unfamiliar with "Lao Gan Ma", it is a brand of spicy and fermented pastes from Mainland China. I highly recommend them. Ref: https://en.wikipedia.org/wiki/Lao_Gan_Ma

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