Guk-ganjang is a naturally fermented soy sauce made using traditional Korean methods, used primarily to season soup-based dishes such as soups and stews. It is distinct from the Japanese-style soy sauce (shoyu) or Chinese soy sauce commonly found in Europe. The most notable difference is colour — Guk-ganjang is significantly lighter and more translucent, allowing it to keep broths clear when added to soups. At the same time, its saltiness and fermented umami depth are very pronounced. Chungjungone Haetssal Dameun Guk-ganjang is made from meju (fermented soybean blocks) and naturally fermented and aged for 365 days. Just as aged European cheeses or wines develop complex flavours through time, this soy sauce acquires its rich, layered taste through a long fermentation process.

Yes, Chungjungone Haetssal Dameun Guk-ganjang is suitable for both vegans and vegetarians. The ingredients consist of fermented soybeans (meju), water, salt, fermented rice wine, yeast powder, kelp extract, garlic extract, and a flavour enhancer (monosodium glutamate), and contain no animal-derived ingredients. Please also refer to the allergen FAQ below for further information.

This product contains Soybeans, one of the 14 major allergens required to be declared under EU food labelling regulations (EU 1169/2011). Those with a soybean allergy should avoid consumption. Additionally, gluten-free status has not been officially confirmed at this time. Those sensitive to gluten-containing ingredients such as wheat or barley are advised to contact the manufacturer directly before consuming. The presence of sulphites has also not been officially confirmed, given the nature of fermented products. Those sensitive to sulphites should also exercise caution.

No, Chungjungone Haetssal Dameun Guk-ganjang does not currently hold Halal certification. The ingredients include fermented rice wine, which may contain alcohol, and as such this product may not be suitable for those strictly following a Halal diet. Please take this into consideration before consuming if you follow a Halal diet.

Before opening, store in a cool, dry place away from direct sunlight. After opening, refrigerate and use as soon as possible. Guk-ganjang is best suited to soup-based dishes, as its name suggests. When used to season traditional Korean soups (guk, tang), stews (jjigae), and seasoned vegetable side dishes (namul), it keeps the broth clear while adding deep fermented flavour. Switching from regular soy sauce to Guk-ganjang will noticeably result in a cleaner, clearer colour in your dishes. Note that it may be saltier than regular soy sauce, so it is recommended to start with a small amount and adjust to taste.