Condiments/GarnishesKorean Recipes

Flavored Soy Sauces

You can change the flavor profile of soy sauce by infusing it with a variety of ingredients. This allows you to buy one type of basic soy sauce, and yet have several different flavors available for assorted dishes.

Servings: 20

Ingredients

Mushroom and Garlic Soy Sauce Ingredients

1

cup

soy sauce

1/2

cup

water

3

dried shiitake mushrooms

3

cloves

garlic

1

teaspoon

sugar

Ginger Soy Sauce Ingredients

1

cup

soy sauce

1/2

cup

water

1/2

ounce

ginger

1

tablespoon

honey or brown sugar

Spicy Soy Sauce Ingredients

1

cup

soy sauce

1/2

cup

water

1

hot green chili pepper

2

cloves

garlic

1

teaspoon

sugar

Anchovy Kombu Soy Sauce Ingredients

1

cup

soy sauce

1/2

cup

water

4

medium

dried anchovies

1/2

ounce

Kombu

2

cloves

garlic

1

teaspoon

sugar

Procedure

Mushroom and Garlic Soy Sauce:

Rinse dried shiitake in cold running water.

Soak in 1/2 cup water until softened, DO NOT discard water.

Thin slice garlic from top to bottom.

Combine ingredients in a sauce pan and heat over medium heat until the sauce just begins to boil (small bubbles just breaking the surface).

Reduce heat to low and slow simmer (small bubbles just reaching the surface) for about fifteen to twenty minutes.

Remove from heat, strain out solids, and let cool.

Place in a clean lidded glass container and refrigerate.

Ginger Soy Sauce:

Rinse ginger in cold running water.

Thin slice the ginger.

Combine ingredients in a sauce pan and heat over medium heat until the sauce just begins to boil (small bubbles just breaking the surface).

Reduce heat to low and slow simmer (small bubbles just reaching the surface) for about fifteen to twenty minutes.

Remove from heat, strain out solids, and let cool.

Place in a clean lidded glass container and refrigerate.

Spicy Soy Sauce:

Rinse the green pepper in cold water, then thin slice on a diagonal.

Thin slice garlic from top to bottom.

Combine ingredients in a sauce pan and heat over medium heat until the sauce just begins to boil (small bubbles just breaking the surface).

Reduce heat to low and slow simmer (small bubbles just reaching the surface) for about fifteen to twenty minutes.

Remove from heat, strain out solids, and let cool.

Place in a clean lidded glass container and refrigerate.

Anchovy Kombu Soy Sauce:

Thin slice the garlic from top to bottom.

Toast the sliced garlic, kombu and anchovies in a small non-stick pan over medium heat (two to three minutes, stirring/turning often).

Combine ingredients in a sauce pan and heat over medium heat until the sauce just begins to boil (small bubbles just breaking the surface).

Reduce heat to low and slow simmer (small bubbles just reaching the surface) for about fifteen to twenty minutes.

Remove from heat, strain out solids, and let cool.

Place in a clean lidded glass container and refrigerate.

These flavored sauces stay good for up to three weeks if kept refrigerated.

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