Korea's #1 Best-Selling Soup Soy Sauce
[Chung Jung One] Soup Soy Sauce
This is Korea's Best-Selling Soup Soy Sauce.
Chung Jung One's Soup Soy Sauce is 100% naturally brewed - made by fermenting a mixture of soybeans, wheat/rice and yeast for 6 months.
Soup Soy Sauce is lighter-in-color and slightly saltier than regular Soy Sauce. It's meant for seasoning Korean soups, which are typically light-colored or clear. With Soup Soy Sauce, Korean soups can be properly seasoned without over-darkening the broth. If you enjoy Korean soups and stews, keep one in your pantry.
This soy sauce is saltier than the other soy sauces I have tasted, but I understand how it is great for flavouring soups and stocks. It isn't overall salty when added to the water/broth, but balances it out very nicely. A good buy if you are into cooking a lot of Korean soups!
I got this to cook my eggs with and it is delish! It was really safely packed so it would have needed a truck to run over it to come in anything but a+ condition.
- Chung Jung One Soup Soy Sauce is 100% Naturally-Brewed (no chemical processing)
- It's lighter in color than regular Soy Sauce (perfect for Korean soups & stews)
- Size is 500 mL
Soybeans (meju brick), salt, water
Expiration period: 2 years
Before opening, store in a dry, cool area
After opening, keep in refrigerator
What to Make
Korean Soups & Stews
Namul banchans (wild veggie banchans)
Other Korean Soups & Stews
About the Brand
Chung Jung One is Korea's #1 leading brand for fermented sauces, pastes and other pantry items
How is Soup Soy Sauce made?
Soybeans are soaked overnight, boiled in salt water and pounded. The mashed soybeans are then molded into blocks called meju. The meju bricks are dried in a cool, dry area until they lose all of their moisture and turn rock-solid. These meju bricks are then hung-out in open air to ferment and cultivate bacteria.
After a few weeks (or months), the meju bricks are rinsed and dried once-more in the sun to sterilize. The meju bricks are covered with brine and left to age in traditional earthen Hanggari pots. After many months, the pot is opened and the leftover brine is boiled and filtered to become soup soy sauce. The leftover meju chunks are also mashed into soybean paste (Doenjang).
Yes, Soup Soy Sauce is also used to season Namul (Wild Green) Banchans. Google "Namul Banchans" and you'll find a variety of delicious veggie dishes to choose from.
No, it's not.
No it doesn't. You can store in your pantry or in a cool-dry place.
It's made in Korea. All products sold in Gochujar are made in Korea.
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100% refund if damaged.
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About The Brand
Chung Jung One is one of the largest global producers of fermented products. Their soy sauce, gochujang, doenjang, marinades and sauces are fermented in Korea and shipped globally. It's a well-established, staple brand in Korea.