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.
- 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
Full Ingredients List
- Water, Soybean, Wheat Flour,
Water, Sea Salt, Malt
- 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?
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).
Use Shinangchon Soup Soy Sauce to make Korean Seaweed Soup
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About The Brand
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.