The celebrity, Lee Jung Hyun, has since started her own Youtube channel where she shares her “Mang Neung Gan Jang", or roughly translated to all purpose soy sauce, recipe. You can view it here (it’s in Korean and there are no English subtitles).
Here is the recipe below. It’s a bit rough around the edges as it’s hard to translate measurements as she doesn’t really use measuring cups or spoons.
First before we can make this flavored all purpose soy sauce, we need anchovy stock. She has a video on how to make this as well.
Ingredients:
1 onion
Spring onion
Dried shiitake mushroom
Kelp
Radish
Dried anchovies
Dried shrimp
A few end pieces of scallion (optional)
Just to note, Yangkyu is allergic to shrimp and so instead of dried shrimp I ended up using dried pollack instead. I'm not sure if that is a recommended alternative. It's just what I had available at home.
Also, spring onion. I'm not sure if this is what it's called but in Korean it's called dae pa, which I think translates to big scallion. It looks like a leek to me but from doing quick research online, I don't think it is a leek. It literally looks like a supersized version of a scallion. We need a couple of these for the stock and the ends of the smaller scallion (cleanly washed as dirt is often lodged between the ends) is optional. I am told that they are used often to make stock to enhance flavor.
How to make anchovy stock:
Fill pot with water and add a few pieces of dried shiitake mushrooms and kelp. Use generous portions to maximize flavor. I used about 10 pieces each, cutting the kelp into squares (you can buy pre-cut kelp as well or just break them off or cut them yourself).
Without turning the stove on yet, let the dried shiitake mushroom and kelp sit for a bit while you prepare the other ingredients.
On high heat, place a handful of your dried anchovy (gutted) and dried shrimp (handful) on a frying pan. This helps take away the fishy smell. Toss around for a few minutes. While it is still toasty, place the entire contents of the frying pan right into your stock pot (the stove is still hot turned on at this point).
Take one onion and wash it thoroughly. Chop it in half. Don’t peel the brown layer off as it a very nutritious part of the onion.
Take two or three pieces of your washed spring onion and chop into thirds.
Cut the radish into a couple of pieces (maybe 2 inches wide).
If you have scallions or scallion ends already saved from previous, take a few pieces of those.
Place the onion, spring onion, radish and scallion ends and place into stock pot.
Boil for one hour.
You may need to add more water as it boils.
Now that the anchovy stock is done, it’s time to make the flavored soy sauce.
Ingredients:
Anchovy Stock
Soy Sauce (naturally brewed soy sauce is recommended - “Yang Jo Gan Jang")
1 onion
1 Spring onion
Rice wine (“chung ju”)
Bonito flakes
Citron “yuja” tea
Sugar
1 lemon (optional)
How to make flavored all purpose soy sauce:
Fill your stock pot with 1.5 liters of anchovy stock and .9 liter of soy sauce and bring to a boil
Cut your spring onion into fourths and onion into quarters. These need to be scorched and burnt, which brings out the flavor. You can do this on a regular frying pan or if you have a gas stove and something like a fish grilling basket you can scorch them that way. We have an electric stove and so I used our portable butane gas stove and fish grilling basket. A food torch is recommended for people who are already familiar with using one, considering safety first. Once they are nice and burnt add to the stock and soy sauce, which should be beginning to boil
Then add a little less than a cup of rice wine (and it is emphasized that it must be “chung ju” and not white wine or soju which most people would likely have already on hand).
Next, add about a cup of citron “yuja” tea
Add either half cup to a cup of sugar (it depends on how sweet you would like it and how health conscious you are)
If you have lemon, squeeze some lemon juice into the stock along with some zest
Finally, take a fine mesh strainer and have it resting on top of the stock pot. Fill it with bonito flakes (the more you use, the more flavorful the soy sauce will be). Dunk it in the stock pot and use a spoon to press down on the bonito flakes.
Strain using the mesh strainer but try to keep the citron pieces.
The flavored all purpose soy sauce can be used to make different side dishes or can be mixed right in with a bowl of rice, some butter and a fried egg for those days when you just want something super simple. Because the soy sauce has so much flavor, it is a great addition to many stews, main and side dishes.
To be completely honest, at first while I was making this flavored soy sauce I wasn’t quite sure what flavor to expect and so I kept doubting myself thinking I somehow messed up. But after when I had with some rice is was boom! delicious!
Happy eating friends!
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