Chae's Manneung Ganjang

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

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.