식품 이야기

This poster was created using GPT after I did some research! I'll upload it to the 'Free' section soon too~!

Soy sauce, depending on its manufacturing method and ingredients, has unique flavors and uses, determining the purpose and taste of Korean cuisine. Main Types 1. Hansik Ganjang (Traditional Soy Sauce) Soy sauce naturally fermented using only traditional meju (fermented soybean block) and brine. Ex) Guk-ganjang (Soup Soy Sauce) · Joseon-ganjang (Joseon Dynasty Soy Sauce) 2. Yangjo Ganjang (Brewed Soy Sauce / Improved Soy Sauce) Soy sauce fermented and aged for a long time using defatted soybeans and wheat with koji mold. 3. Sanbunhae Ganjang (Acid-Hydrolyzed Soy Sauce / Improved Soy Sauce) Chemical soy sauce made by rapidly hydrolyzing soybean protein with acid. 4. Honhap Ganjang (Mixed Soy Sauce / Improved Soy Sauce) Soy sauce made by mixing brewed soy sauce and acid-hydrolyzed soy sauce in a certain ratio. Manufacturing Standards The modern soy sauce classification system was established through the introduction of foreign manufacturing methods and industrialization after the Gaehwagi (Enlightenment period). Legally standardized and managed according to safety and ingredient standards by the Ministry of Food and Drug Safety's 'Food Code'. TMI Most 'Jin-ganjang' (thick soy sauce) commonly used for braising and stir-frying in the market is mixed soy sauce. The price and flavor vary depending on the ratio of acid-hydrolyzed soy sauce, so check the ratio of brewed soy sauce on the product label on the back. Related Standards Ministry of Food and Drug Safety's Food Code, Food Sanitation Act, Korean Industrial Standards (KS), etc.