Making seasoned soy sauce
When soy sauce made by my parents or in-laws comes It's thicker than the brewed soy sauce you buy It's too salty to use other than soy sauce. So fruits, vegetables, katsuobushi, and herbal medicine for samgyetang I put it in. I made it myself, but not too long ago, I had a Lee Jung-hyun's soy sauce episode looked much better. I made it by adding Pyeon-stor and flavored soy sauce to my method.
6 serving
Within 999 minutes
CalliopeLife
Ingredients
  • brewed soy sauce
    3bottle
  • Radish
    1ea
  • leek
    2ea
  • apple
    1ea
  • onion
    3ea
  • the peel of an onion
    1handful
  • Shrimp.
  • Anchovy
  • Anchovy pack again
    2pack
  • Ingredients for Samgyetang
    1pack
  • dried bonito
    3pack
  • crushed garlic
    5TS
  • peperocino
    20piece
  • ground pepper
    little
  • leek
    1ea
  • Sea tangle
    5piece
  • leek
    little
  • onion
    1ea
  • Radish
    1/2piece
  • dried pollack
    2ea
  • Water
    4L
  • Soy sauce
    1.7L
  • Broth
    2.5L
  • Cheongju
    1cup
  • citron syrup
    5TS
  • Lemon
    1ea
  • apple
    1ea
Cooking Steps
STEP 1/14
It's before the soy sauce that my parents made came
I bought 3 bottles of 1.7L naturally aged fermented brewed soy sauce.
I'm going to make it, eat it, and give it to you as a gift.
STEP 2/14
I'm preparing the basic soy sauce ingredients.
STEP 3/14
Katsuobushi. Boil the onion skin
I put it in a pack.
STEP 4/14
Put the green onions in a dochi or gas stove
Grill it, please.
STEP 5/14
I'll grill onions, too.
STEP 6/14
In 3 bottles of 1.7L soy sauce, add the above ingredients
Add it all and boil it for about an hour.
STEP 7/14
It's soy sauce that was boiled for an hour and filtered out.
I'll leave 1.7L of soy sauce to make and the rest
I kept it in a bin.
It has a deep and deep taste without the broth
It's also good to use when you cook soup or season it.
I'll add a bit of water when I make it taste like HON TZUYU
I used to add katsuobushi to taste it again.
STEP 8/14
Now, I'm going to make Pyeon-stor and seasoned soy sauce.
1 green onion, 5 pieces of kelp, a little green onion, 1 onion
1/2 slices of radish, 2 baked dried pollack heads, 4L water
Put it in, please.
STEP 9/14
Boil it for about an hour.
STEP 10/14
I boiled it for about an hour
It's broth.
STEP 11/14
Ingredients for flavored soy sauce
Be ready.
STEP 12/14
1 to 7L of boiled soy sauce, 2.5L of broth, 1 cup of refined rice wine
5 tablespoons of citron syrup, 5 tablespoons of sugar, 1 lemon
Add an apple and boil it for an hour. Turn off the heat
I'm going to add 1 cup of katsuobushi
I left it there for half a day and bottled it.
STEP 13/14
I'll give you a present and put it in a bottle
I kept it refrigerated.
It's not salty. Bibimbap, stir-fry, etc
You can use it.
STEP 14/14
After making the soy sauce, I'll make the yolk jangjorim
I made it.
Yolk, cheongyang pepper, pepper, and pepper in seasoned soy sauce
I put in the dalae and matured for about half a day.
It was delicious when I made onion rice and mixed it.
Taste soy sauce has broth in it, so if you leave it at room temperature, white mold will form. So I make a lot of soy sauce and use it when I need it I think it'll be more comfortable and good if you make broth when you make seasoned soy sauce.
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