Chef Baek Jong Won's Special Soy Sauce
Japchae. Banchan. Stir-fry. Make all of them with this special soy sauce!
Servings: 2 people
- Soy sauce - 2 cups
- Minced pork - 1 cup
- Brown sugar - 1/3 cup
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.
- 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