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    Written On: March 6, 2017 by Daniel Oh

    Baek Jong Won's Special Soy Sauce

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    Baek Jong Won, a celebrity chef in Korea, recently introduced a new soy sauce recipe. The sauce became a instant hit in Korea. It is very simple to make and versatile.

    Chef Baek Jong Won Soy Sauce

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    With this one sauce, you can quickly make japchae and a variety of banchans like stir-fry-cabbage, mungbean sprouts, and garlic scapes. A must-have for the busy student or working professional!

    The infused soy sauce will keep for many weeks: Store it in the refrigerator. And make sure to boil it once-a-week to make it last even longer.

    Note: If you are a vegetarian, substitute the minced pork with Shiitake mushrooms. Tastes just as delicious.

    Chef Baek Jong Won Soy Sauce

    Chef Baek Jong Won's Special Soy Sauce

    Japchae. Banchan. Stir-fry. Make all of them with this special soy sauce!
    5 from 1 vote
    Print Pin Rate
    Course: Easy
    Servings: 2 people

    Ingredients

    • Soy sauce - 2 cups
    • Minced pork - 1 cup
    • Brown sugar - ⅓ cup

    Instructions

    Make the Sauce

    • Slice up the minced pork into small pieces - roughly 1 cm. Pour the soy sauce, pork and brown sugar into a large pot. Stir the mixture around so the pork does not clump together.
    • Then place the pot on a medium-heat and gently stir until it comes to a boil. Once it is boiling, let it cook for an additional 5 minutes.
    • Turn off the heat and let it cool-down for 10 minutes. Skim off any excess fat that may come to the surface.
    • Sauce is now ready for use or storage.

    Store the Sauce

    • Pour soy-sauce in a clean glass container or Tupperware.
    • Then place and store in the refrigerator.
    • The Soy Sauce will last up to 3 weeks - but reboil once every 7 days.

    Notes

    • Keep the leftover sauce in the refrigerator.
    • This soy sauce will remain fresh for up to 3 weeks - however, if you want it to keep for that long, you should reboil the sauce every 7 days.
    • You can also cook smaller batches if you'd like - just remember the 6:3:1 ratio (soy sauce: pork: brown sugar).
    • Watch video below for more details
    Tried this recipe?Tag us at @efutureneighbor with your dish!

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    « Dakdoritang - Spicy Chicken Stew!
    Stir-Fry Cabbage - quick and healthy banchan »

    About Daniel Oh

    Hi Neighbors - Daniel here! I'm not a professional chef, but an avid home cook. If you're new to Korean food, come try our simple homestyle recipes. Master the essentials and add Korean cooking to your repertoire!

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    Comments

    1. Kathryn Gottlieb says

      December 28, 2021 at 5:09 am

      5 stars
      i can tell this will be a go-to soy sauce:) What are your suggestions for the using the pork after making the sauce?

      Reply

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