Aha Bujang's gogitjib yangpa ganjang sauce

• 1L Jin-ganjang (Korean all-purpose soy sauce)
• 1L vinegar
• 500g sugar
• 2 cups (400ml) plum drink (not maesil syrup)
• 1 cup (200ml) mirim
• 4 tbsp mustard powder
• 4 tbsp Miwon (Korean MSG seasoning)
• 1L water
• 2 onions
• 5 cheongyang chili peppers
• 10 garlic cloves

Recipe 🍳

Cooking tips 💡

• Mixing the mustard powder with lukewarm water and fermenting it with steam helps bring out its spicy aroma and sharp flavor.
• It is best to press the onions and other vegetables down with a plate or a fermentation weight so they are fully submerged in the sauce.
• Aging it in the refrigerator for about 10 days allows the vegetables to absorb the flavors, resulting in a much deeper taste.

Recommended for 🙋

• ⭐Those who want to make the sharp and sour onion sauce enjoyed at Korean BBQ restaurants right at home.
• ⭐Those who need an all-purpose sauce to make in a large batch ahead of time to pair with various meat dishes.