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1.Guk-Ganjang 

mixture ) and brine. The mixture of meju (freshly boiled and mashed soyben) is left for 2-3 months outside in the cold winter months in Korea until the liquid becomes black. The taste is richer and saltier, also the colour is much lighter than regular soy sauce.

How to use them

This is for seasoning soup, boiled vegetable called Namul and salads called Muchim .

2. Jin Ganjang (a mix of chemically produced soy sauce)

This mass produced  soy sauce is called Ganjang, Whe-Ganjang or Jin-Ganjang : It is similar to the soy sauce you see on every supermarket shelf

How to use them

They make a great marinade or can be splashed into stews or used in sauces for meat and vegetables such as, stir-frying, braising, marinating and grilling or dipping sauce.

3. Mat Ganjang or Jorim Ganjang  (flavoured or seasoned soy sauce)

This  is the most commonly used in Korean dishes. It is much less salty compared to regular or Guk Ganjang. This is regular sauce diluted  and boiled with  some vegetable and some dry fish and starch syrup or sugar added. It is easy to use in any Korean dishes for seasoning.

4. Sempio soy sauce for soup base (soba)  

There are many flavoured Soy sauces for cold noodles or Japanese soba. This Sempio brand which I got from a Korean supermarket in the UK  worked well  for my Genius Soy Sauce. Japanese Tsuyu Soba sauce is similar.

To make Genius soy sauce  What you need to buy is

Mat Ganjang 맛 간장 or Jorim Ganjang 조림 간장 (flavoured or seasoned soy sauce) and add Korean Sempio soy sauce for soup base 

You can use this sauce for  salad , in bibimbap, with pan-fried fish, pancake or as dipping sauce for spring rolls.

Why is soy sauce black when soybeans are not? In making soy sauce, protein from soybeans breaks down into amino acids. This reaction results in a black coloured substance.