25, May 2023
All-Purpose Flavor-Enhancing Soy Sauce: Baek Jong-won’s Secret Recipe for Deep Umami





All-Purpose Flavor-Enhancing Soy Sauce: Baek Jong-won’s Secret Recipe for Deep Umami

[Sarang Power Blog] Baek Jong-won’s All-Purpose Flavor-Enhancing Soy Sauce for Stews: Unveiling the Secret to Elevating Home-Cooked Meals!

All-Purpose Flavor-Enhancing Soy Sauce: Baek Jong-won's Secret Recipe for Deep Umami

Do you want to add a rich umami and deep flavor to your stews and braised dishes? With Chef Baek Jong-won’s All-Purpose Flavor-Enhancing Soy Sauce recipe, you can transform even ordinary stews into something special! This versatile sauce, when used instead of regular soy sauce, will elevate your cooking to the next level. For your first attempt, be sure to follow the ingredient ratios precisely. Once you gain experience, feel free to adjust the quantities to suit your personal taste. We’re revealing the secret to a deeper, more complex flavor right now!

Recipe Info

  • Category : Seasoning / Sauce / Jam
  • Ingredient Category : Others
  • Occasion : Others
  • Cooking : Boil / Simmer
  • Servings : More than 6 servings
  • Difficulty : Anyone

Basic Ingredients

  • 5 Dried Shiitake Mushrooms
  • 5 pieces of Dried Kelp (Kombu), about palm-sized
  • 1 Leek
  • 1 cup Soy Sauce (Jin Soy Sauce)
  • 1 cup Soy Sauce (Guk-ganjang / Soup Soy Sauce)
  • 1/2 cup Mirin (or Rice Wine)

Cooking Instructions

Step 1

First, prepare 5 dried shiitake mushrooms, which will be the key to the deep umami in your dishes. Using good quality dried shiitake mushrooms will yield a richer flavor.

Step 1

Step 2

Soak the prepared dried shiitake mushrooms in lukewarm water for about 30 minutes to an hour. They will soften and release their wonderful flavor. While the mushrooms are soaking, you can prepare the other ingredients to save time.

Step 2

Step 3

Next, prepare the dried kelp (kombu) to add a touch of the sea. Get about 5 pieces of kelp, each about the size of your palm. It’s best to add the kelp towards the end of cooking, as it can develop a bitter taste if boiled for too long.

Step 3

Step 4

Prepare 1 fresh leek. The leek will add a fragrant aroma, making the final soy sauce even more complex and flavorful.

Step 4

Step 5

Wash the leek thoroughly, then cut it in half lengthwise into large pieces. Cutting it this way helps its flavor and aroma infuse well into the soy sauce during simmering.

Step 5

Step 6

Gently squeeze out the excess water from the rehydrated shiitake mushrooms and then finely chop them. For maximum mushroom flavor, you can chop them slightly coarsely to retain some texture.

Step 6

Step 7

Now it’s time to prepare the soy sauces. Measure out 1 cup (approximately 200ml using a standard paper cup) of Jin Soy Sauce. This will be the primary base.

Step 7

Step 8

Prepare 1 cup (approximately 200ml using a standard paper cup) of Guk-ganjang (Soup Soy Sauce). This type of soy sauce adds umami and a subtle saltiness to the dish.

Step 8

Step 9

Finally, measure 1/2 cup (approximately 100ml using a standard paper cup) of Mirin (or Rice Wine). Mirin helps to remove any harshness from the soy sauce and enhances the overall flavor profile of the ingredients.

Step 9

Step 10

In a pot, combine the Jin Soy Sauce, Guk-ganjang, Mirin, soaked shiitake mushrooms, and chopped leek. Bring this mixture to a boil over medium-high heat. Do not add the kelp yet.

Step 10

Step 11

As soon as the all-purpose soy sauce mixture begins to boil, immediately reduce the heat to low. Cooking on high heat for too long can burn the sauce, so simmering it gently on low heat is crucial.

Step 11

Step 12

After reducing the heat to low, add the 5 pieces of dried kelp and continue to simmer for about 10 minutes. Adding the kelp will impart an even deeper umami to your future dishes.

Step 12

Step 13

After 10 minutes, carefully remove the kelp. Your delicious All-Purpose Flavor-Enhancing Soy Sauce is now complete! The aroma alone is mouthwatering.

Step 13

Step 14

If you plan to store this all-purpose soy sauce for a long time, remove the leeks after their flavor has infused. You can store them separately or discard them, as leaving them in for too long might make the sauce cloudy.

Step 14

Step 15

Similarly, remove the kelp. You can either store it for later use or incorporate it into other dishes. Leaving the kelp in for extended periods might release a bitter taste.

Step 15

Step 16

Pour the finished all-purpose soy sauce into a clean and attractive storage container. Stored in the refrigerator, this flavorful sauce will last quite a while. Now, your home-cooked meals will be even richer and more delicious thanks to this versatile ingredient!

Step 16



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