Modu Recipes

Lim Sung-geun's Final Version All-Purpose Soy Sauce

Golden ratio all-purpose soy sauce that elevates the flavor of every Korean dish—stir-fries, braises, and cold dishes alike

🙋 Recommended for

  • ⭐ Beginners who struggle with measuring seasoning ratios every time they cook
  • ⭐ Those who want to quickly and easily finish side dishes, stir-fries, stews, and other Korean meals

Ingredients needed 🛒10 servings

  • pure soy sauce 400g (2 cups)
  • water 400g (2 cups)
  • tuna broth 150g
  • yellow sugar 200g
  • corn syrup or rice syrup 200g
  • onion 1 piece
  • apple 1 piece
  • lemon 1 piece
  • Vietnamese chili (bird's eye chili) a handful
  • whole black peppercorns 2 tablespoons
  • dried shiitake mushrooms 7 pieces
  • whole garlic cloves 20 pieces

Recipe 🍳

  1. In a pot, add 400g pure soy sauce, 400g water, 150g tuna broth, 200g yellow sugar, and 200g corn syrup according to measurements, then turn on the heat.
  2. Chop the onion into large, uneven chunks, and prepare the apple by removing only the seeds while keeping the skin on. Slice the lemon thickly.
  3. Add the prepared onion, apple, lemon, a handful of Vietnamese chili, 2 tablespoons whole black peppercorns, 7 dried shiitake mushrooms, and 20 whole garlic cloves into the pot.
  4. Once the soy sauce begins to bubble throughout, reduce the heat to medium-low and simmer gently for 15 minutes.
  5. After 15 minutes, turn off the heat and let it sit undisturbed until completely cooled, allowing the full flavor and aroma from the ingredients to infuse into the liquid.
  6. Once fully cooled, strain through a sieve to separate the solids, then transfer the clear sauce into sterilized glass bottles for storage.
  1. In a pot, combine soy sauce, water, tuna broth, yellow sugar, and corn syrup, then turn on the heat.
  2. Add the chopped onion, apple, lemon, and all remaining aromatic ingredients.
  3. Once it starts boiling, lower the heat to medium-low and simmer for 15 minutes, then let it cool completely.
  4. Once fully cooled, strain out the solids and store the clear sauce in glass bottles.

Cooking tips 💡

  • Use yellow sugar instead of white sugar for a smoother, less intense sweetness and a more balanced umami depth.
  • Do not remove the solids immediately after boiling—let it cool completely so the fruit and vegetable flavors deeply infuse into the sauce.
  • To prevent spoilage, ensure all tools are dry before use, and always store in the refrigerator if possible.

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