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[Shinangchon] Soup Soy Sauce

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$35.99
Size: 860 mL

Shinangchon Soup Soy Sauce


100% Naturally Brewed

[Shinangchon] Soup Soy Sauce


Shinangchon Soup Soy Sauce is 100% naturally brewed - no preservatives or additives.

It's made by an artisanal company that's spent the last half-century perfecting the art of soy sauce. This is their signature product, and it tastes incredible - salty, umami, earthy and deep. To produce this deep flavor, the company goes the extra mile. They extract natural bedrock water from 200m underground! Then mash high-quality soybeans - with the bedrock water - and store them in traditional Korean Onggi pots. The large pots are moved to an underground facility (check video below), so they can ferment in ideal, controlled climate for six months.  

During the entire process, there is no chemical additive or preservatives added - 100% naturally brewed.

Product Highlights

  • Shinangchon's Soup Soy Sauce is naturally-brewed - no additives or preservatives!
  • Fermented in traditional Onggi pots, for at least 6 months
  • Made with natural bedrock water (from 200m underground!) 
  • Available in 860mL
Shinangchon Soup Soy Sauce - Product Matrix - Gochujar
Product In Brief

Main Ingredients

  • Soybean, Sea Salt, Water, Wheat Flour

Storage Tips

  • Expiration period: 2 years
  • Before opening, store in a cool, dry area
  • After opening, store in refrigerator

What to Make

  • Korean soups or stews
  • Miyeok-guk, Galbi-tang, Beef-Radish Soup, Tteok-guk
  • Seaoned Namul Banchan

About the Brand

  • Established in 1957, Shinangchon has spent over half a century
    perfecting the art of brewing soy sauce. Their Soy Sauce is known
    for its premium quality and sold in Korean Department Stores.

How is Soup Soy Sauce made?

Meju Bricks - Gochujar

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).

How is this advertised in Korea? 

"Shinangchon tastes different. Why? 
(1) Only High-Quality Soybeans (2) Fermented in Hangari Pots, stored underground (3) Made with natural bedrock water 
Close your eyes and taste the difference"

Product faq

Q: Is it gluten free?
Q: Does this need to be refrigerated after opening?
Q: Where's it made?

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About The Brand

Shinangchon Logo - Gochujar

Shinangchon has been brewing Soy Sauce for the last 60 years. They follow traditional Korean techniques and ferment their soybeans in large Onggi pots. Shinangchon Soy Sauces have a strong reputation in Korea and sold as premium goods in Korean department stores.   

That's it folks!