Guk-ganjang (국간장), or Korean soy sauce for soup, is a traditional condiment made from fermented soybeans and brine. Lighter in colour but saltier and more complex in flavour than regular soy sauce, it is specifically designed to season soups and stews without darkening the broth. Its distinct umami depth comes from a longer fermentation process, giving it a savoury, slightly tangy profile. Use it to season classic Korean dishes like miyeok-guk (seaweed soup) or to add a foundational savoury note to vegetable broths and noodle soups. A small amount is usually sufficient to season a large pot, so add it incrementally to taste. This type of soy sauce is a staple in Korean kitchens for achieving an authentic, clean-tasting soup base. Contains SOY and WHEAT.