MONGGO Soy Sauce Songpyo Gold Korean Traditional Fermented Sauce Ganjang16.9oz

We have maintained strict quality control systems to preserve the taste mastered by our ancestors through all stages, from the selection of raw materials to the delivery of products. We also continuously try to improve the taste and flavor of our products through scientific analysis. We are proud contributors to the development of food culture around the world. Our award-winning products (1990 Europe Award prize, 4th International Europe Exhibition, Paris, France) are known for their high quality. Foreigner’s favorite Korean food is Bulgogi and Galbi. The characteristic shared by both foods is that they are seasoned with Ganjang. Throughout the fermentation, the taste of Ganjang is created by the interaction between enzymes and microorganisms. In other words, the taste is determined by the decomposed amino acid, glucose and organic acid. Amino acid poses a delicate flavor, whereas sugar and salt has a sweet and salty flavor, respectively; thus, the taste embraces the flavor of various organic substances that further poses the unique, well-harmonized tastes and flavors. A diverse marinade made of Ganjang goes well with any kind of foods made with beef, chicken, pork, etc. Barbecue sauce is, of course, commonly used for stew sauce. Fermented soy sauce is made with bean and wheat through 6 months of fermenting process and its taste and aroma are rich. Acid dissolution soy sauce is made with protein produced through hydrolysis by acid within 24 hours. Enzyme-hydrolyzed soy sauce is hydrolyzed of protein by enzyme. Mixed soy sauce is the mixture of fermented soy sauce and acid dissolution soy sauce or enzyme-hydrolyzed soy sauce. Finished goods of soy sauce are produced with these soy sauces as base adding addictives. These soy sauces are produced through mixer, aging chamber, fermenting tank, press, sterilizing filter and bottling process.