Sajo Daerim has launched two new soy sauces, branded as 'Ganjang Sauce,' that let home cooks create aged and pickled dishes effortlessly—no boiling required.
Designed for busy households—especially dual-income families—these sauces make healthy home cooking simple. Just pour the sauce over your ingredients—no heating or boiling—and let the aging and pickling process do the work.
The line includes two varieties: Jangajji Soy Sauce and Simple Aged Soy Sauce. Made with whole soybeans rather than defatted soy, they deliver a deeper, more authentic soy flavor. Used with seasonal produce, the sauces turn everyday items into standout side dishes.
Jangajji Soy Sauce combines apple and plum for a clean, mellow sweetness. Add freshly harvested spring onions in March for quick pickled onions. Trim perilla leaves or peppers to bite-size, pack them into a jar, pour enough sauce to cover the ingredients, and let sit at room temperature for about a day to create versatile sides that pair well with many meals.
Simple Aged Soy Sauce neutralizes seafood odors while adding savory umami. Try it with fresh seafood—April’s seasonal female crabs, salmon, shrimp, or abalone—to make a homemade aged marinade. After prepping, pour enough sauce to fully cover the ingredients and refrigerate: let shrimp and abalone age for about three days, and salmon for roughly five hours, to develop rich, savory flavors.
