Soy sauce

Soy sauce

Category: Sauces

Kitchen: korean

Ingredients
soy concentrate	500 grams
white chinese salt	50 grams
sugar	2.5-3 tbsp. spoons
vinegar essence	1 tbsp. the spoon
water	2.5-3 liters

Cooking method

• Pour everything except vinegar with water and, bringing to a boil, hold on low heat for 20-30 minutes. Add vinegar just before boiling. I add it less than a tablespoon, focusing on my husband's taste. I tried to replace it with citric acid, the sauce quickly moldy.
• 
• This is what the soy concentrate looks like, on the right and white Chinese salt on the left (in fact, banal glutamate) We release the soy concentrate only from the outer bag, the inner one will be removed during the boiling process with a fork, otherwise it cannot be removed so tightly it adheres to the product.
• 
• Back side view. I must say that concentrate is a scarce product in our country, so I always take it in reserve. When I welded a batch and there is still a pack in stock, I start looking for a new one, or rather wait for it to be delivered.
• 
• This photo shows what glutamate is extracted from.
• In appearance, the sauce is exactly as described in various sources.

The dish is designed for

about 3 liters

Time for preparing:

30-40 minutes

Note

My husband is a big fan of soy sauce and has always had a problem buying it. As soon as he found a suitable one to his taste, he immediately disappeared from the shops. We, in Karaganda, have a fairly large Korean diaspora and in the markets there are a number of people selling Korean salads and spices. At one point, an elderly Korean woman advised me to cook the sauce herself. True, I said the recipe only after I paid for all the ingredients. So I bought at my own peril and risk, not knowing whether it was realistic to do it at all or not. Since then, for 15 years now, I have been making this sauce myself.

I will take a more decent photo for the screensaver later, I accept advice on how best to present it.

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I would also cook in liters, I love it very much, but, unfortunately, it is not possible to find these ingredients here yet. Thanks for the recipe, maybe someday I'll see the ingredients in online stores.

Is soy concentrate not miso paste, by any chance?

Thank you, Tanyusha. I'll just get to Kostanay, only there you can probably buy soy concentrate

As for Kustanai, I doubt that there are not many Koreans there. You won't always find it in Karaganda.

Is soy concentrate not miso paste, by any chance?

I will definitely ask how I get to the Chinese department. But the fact that this is not a paste in consistency is unambiguous. You can nail it with a briquette. They also sell some kind of paste in similar bags, I will clarify.

As for Kustanai, I doubt that there are not many Koreans there. You won't always find it in Karaganda.

I will definitely ask how I get to the Chinese department. But the fact that this is not a paste in consistency is unambiguous. You can nail it with a briquette. They also sell some kind of paste in similar bags, I will clarify.

Miso paste is a soybean paste made from fermented soy and salt. It is thick and sold in similar briquettes.

For soy sauce, stone briquettes.

For soy sauce, stone briquettes.

Clear. No, miso is such a rather thick paste, but not stone ... But why am I suffering? We have these soy sauces in stores - like shoe polish of different manufacturers, even Russian and Ukrainian

Thank you Tatiana! only recently watched a program about how soy sauce is made, and did not think that it was possible to make it at home.it turns out that nothing is impossible for our Khlebopechkin people, only glutamate, or rather its harmfulness, confuses me. it cannot be replaced by anything?

I watched the show .. where did this glutamate come from .. one Chinese scientist-chemist's wife cooked very tasty .. so he asked .. what else does she add to the dishes .. in addition to other ingredients .. what his wife showed him - seaweed .. which enhanced the taste of the dish .. after which he decomposed it (seaweed) into chemical elements .. and created monosodium glutamate ... people have long been accustomed to .. in addition to fruits .. take handfuls of vitamins ... to drink pills for allergies .. and not to brew chamomile ... why is glutamate worse? personally, I have a normal attitude towards him .. without him already and tasteless ..

And I just dry chamomile and brew and nowhere can you read more about this glutamate?

And I just dry chamomile and brew and nowhere can you read more about this glutamate?

unfortunately I don’t know .. I watched it on TV ..

I once read that this very monosodium glutamate is added to all dishes of the Far Eastern cuisine (Chinese, Japanese, etc.). And, since I am an insane fan of this cuisine, then, on occasion, I bought a whole kilogram of this monosodium glutamate in an exotic cuisine store. The most interesting thing is that I chronically forget to add it to these very dishes of oriental cuisine. So I have this joy, corked in a liter jar

Added a photo of what my glutamate is made of. Our Koreans add it to all their salads and dressings.

and nowhere can you read more about this glutamate?

There is a lot of material on it in the internet, different points of view. I am glad that my husband switched to fractional meals and began to use sauce less often and not in such quantities.

here is a very interesting article written .. so eat and do not be afraid (for some reason I thought that this was an artificial connection .. but it turns out I was wrong) which is very happy

🔗

Added a photo of what my glutamate is made of. Our Koreans add it to all their salads and dressings.

This is the same as mine. It's just that we call it monosodium glutamate

Sodium glutamate (lat.natrii glutamas, English monosodium glutamate), a monosodium salt of glutamic acid, one of the most abundant nonessential amino acids found in nature. Chemically pure monosodium glutamate was first isolated in 1907 by an employee of the Tokyo Imperial University - Ikeda Kikunae (Japanese 池田 菊 苗).
🔗
Here's another interesting, contains non-normative vocabulary 🔗

Tanya, thanks for the recipe! Now it remains to find only the ingredients)))))

Well, here I finally cooked soy sauce. Quite by accident I bought such a concentrate for about $ 3. On the market.
It just needs to be diluted and that's it. Everything is already in the composition: soy sauce, salt, white sugar and sodium benzoate. One sachet made 5 liters! She poured everything into bottles, and added chili to one for spiciness.
Everyone liked the taste very much.

I have not seen this with us

Peace be with you bakers!

[Giraffe]

Giraffe, Tatyana, I'm making soy sauce a second time, but I didn't say thank you.
Thank you huge for the recipe.
I read it a long time ago, bought a concentrate and made a sauce. The husband does not sit at the table without him, loves him, pours wherever possible. The first batch is over and now we have set a new batch to brew.

When I welded a batch and there is still a pack in stock, I start looking for a new one

Now I do the same.
But I have a different package, for 330 grams. And now I began to doubt, maybe it can be cooked, and nothing needs to be added, as I wrote Vinochek.
It's bad that the photo is not visible. And when she bought, she asked how to cook, the seller does not know.
Vinochek, Evgeniya, did you have such a concentrate?

[Irina.]

Irina.,

Exactly like this! I am doing this now. I take the sauce jar and pour in the hot water. I pinch off a piece of concentrate about the size of a thumb and a length. And with wet hands I make a sausage.Then I push this sausage through the neck of the bottle and shake it until it is completely dissolved. Everything is ready! I don't add anything else. Although you can add vinegar so as not to turn sour. But I can't keep up. Now the trouble is that there is no such concentrate on sale (((I'll have to eat it.

[Evgeniya]

Evgeniya, thanks for answering so quickly.
Damn,: wall: why didn't I ask at first, but started doing it right away. I’ve already done, as Tatiana does, I added everything according to the recipe. Stands, cools down. It will be harmful now or not, because even more glutamate has turned out. And I made only 2 liters of water. Okay, my husband will try tomorrow, let him taste what he says.
We buy concentrate from sellers who sell spices by weight. I bought it for 100 rubles.
And for the advice on how you cook, thanks. I will do the same later.

[Irina.]

Irina., and you do it in the second way and compare. And here, since I changed the style of food, sauce is already a rare, rare guest on the table for my husband. I use it more often for marinade than for food. Still, taste preferences have changed globally.

and you do it in the second way and compare.

Correctly and choose the most suitable for you. And if it is highly concentrated, then it can always be diluted with water.
The first time I did it like Tatiana. And then I read the instructions on the packaging))))) I tried to do it and I liked it so much. And when I thought of doing it in small portions, it turned out to be great!))))

More often I use it for marinade,

and I. I eat only sushi and a little in salads. Well, the godfather still waters the dumplings)

[Tatyana]

Tatyana, Evgeniya, thanks girls, I will try different options.

was that concentrate?

Exactly like this!

It can also be found on sale under the names "Pressed Soy Sauce" and "Pressed Soy Sauce"

One package (net weight: 330 g) of paste can be prepared up to 6 liters of soy sauce by diluting with boiled water. When preparing soups and broths, you can simply dip a small piece of concentrate into the pan, and if you want to add it when frying, you just need to dilute it with water in a ratio of 1: 3

And we have never met just such a thing.