Chae's Manneung Ganjang

10 minutes
|
1 hour 30 minutes
|
Makes ~ 1 Litre

Recipe adapted from Chae: Korean Slow Food For A Better Life. Jung Eun Chae. P.45

This rich, fermented soy sauce dresses French-style minimalism with Korean tradition: aged for years, then simmered low and slow with dried anchovies, kelp, shiitake, apple, ginger, garlic and fermented-fruit extract until you have something that tastes of memory, mountains and time well tended. Use it to elevate soups, braises or stir-fries - or just pour a little over warm rice and sigh.

Ingredients

10g dried anchovies
2 litres simplified korean soup soy sauce, aged for at least 2 years
½ apple, quartered and seeded
½ onion, peeled and halved
2g chilli flakes
25g fresh shiitake mushrooms
1 spring onion
5 x 5cm piece of dried kelp
10g piece of ginger, peeled
5 garlic cloves, peeled
125ml fermented fruit extract

Method

Step 1.

Dry-fry the anchovies in a stockpot over a low heat for 2 minutes.

Step 2.

Add all the remaining ingredients and bring to the boil over a high heat. Once boiling, reduce the heat to medium and simmer for 2 hours, then turn off the heat and allow to cool completely.

Step 3.

Strain through a fine mesh sieve into a bowl or container, discarding the solids. Store in a sealed sterilised glass bottle in the fridge for up to 2 years.

Step 4.

To sterilise your bottle, first wash it out with hot soapy water, then dry thoroughly. Dampen a clean cloth with food-grade sanitiser and wipe out the bottle.

Chae's Manneung Ganjang

Prep: 10 minutes
Cook: 1 hour 30 minutes
Serves: Makes ~ 1 Litre

Ingredients

10g dried anchovies
2 litres simplified korean soup soy sauce, aged for at least 2 years
½ apple, quartered and seeded
½ onion, peeled and halved
2g chilli flakes
25g fresh shiitake mushrooms
1 spring onion
5 x 5cm piece of dried kelp
10g piece of ginger, peeled
5 garlic cloves, peeled
125ml fermented fruit extract

Method

Step 1.

Dry-fry the anchovies in a stockpot over a low heat for 2 minutes.

Step 2.

Add all the remaining ingredients and bring to the boil over a high heat. Once boiling, reduce the heat to medium and simmer for 2 hours, then turn off the heat and allow to cool completely.

Step 3.

Strain through a fine mesh sieve into a bowl or container, discarding the solids. Store in a sealed sterilised glass bottle in the fridge for up to 2 years.

Step 4.

To sterilise your bottle, first wash it out with hot soapy water, then dry thoroughly. Dampen a clean cloth with food-grade sanitiser and wipe out the bottle.