Made from fermented soybeans (meju), ganjang is lighter and saltier than Japanese and Chinese soy sauces

Plant-based Boost: Ganjang

I’ve been obsessing over ganjang, which is a Korean soy sauce. It’s aged three years, has no preservatives and is reminiscent of fish sauce, despite being vegan. It creates such an amazing flavor boost!

—Tom Berry, Chief Culinary Officer, COJE Management Group, based in Boston

« BACK NEXT »In the second half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.

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