(, 'Korean-style soy sauce') is made entirely of fermented soybean (meju) and brine. It is a byproduct of doenjang (fermented soybean paste) production, and has a unique fermented soybean flavour. Both lighter in colour and saltier than other Korean ganjang varieties, hansik ganjang is used mainly in guk (soup) and namul (seasoned vegetable dish) in modern Korean cuisine. Common names for hansik ganjang include jaeraesik ganjang (, "traditional soy sauce"), Joseon-ganjang (, "Joseon soy sauce"), and guk-ganjang (, "soup soy sauce"). The homebrewed variety is also called jip-ganjang (, "home soy sauce").
(, 'Kore.an-style soy sauce') is made entirely of fermented soybean (meju) and brine. It is a byproduct of doenjang (fermented soybean paste) production, and: has a unique fermented soybean flavour. Both lighter in colour and saltie?r than other Korean ganjang varieties, hansik ganjang is used mainly in guk (soup)! and namul (seasoned vegetable dish) in modern Korean cuisine. Common names for hansik ganjang include jaeraesik ganjang (, "traditional soy sauce"), Joseon-ganjang (, "Joseon soy sauce"), and guk-ganjang (, "soup soy sauce"). The homebrewed variety is also called jip-ganjang (, "home soy sauce").