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Chef Baek Jong Won Soy Sauce
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Chef Baek Jong Won's Special Soy Sauce

Japchae. Banchan. Stir-fry. Make all of them with this special soy sauce!
Course: Easy
Servings: 2 people


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