Introduction

Yangnyeom ganjang (양념간장) means “seasoned soy sauce.” It is a quick, uncooked mix of soy sauce, chopped green onion, garlic, chili flakes, sesame oil and sesame seeds that Koreans spoon over one-pot rice dishes, tofu, steamed eggs and savory pancakes. It is not the same as the sweet-spicy yangnyeom sauce used on fried chicken – “yangnyeom” simply means seasoning, and here it seasons plain ganjang.

Yangnyeom Ganjang at a Glance

What it is

• A raw, chunky seasoned soy sauce used as a topping and dipping sauce

Main ingredients

• Soy sauce, green onion, garlic, gochugaru, sesame oil, toasted sesame seeds, a little sugar

Taste

• Salty and savory, nutty, fresh from the green onion, with a light chili warmth

Main uses

• Kongnamul-bap, mushroom or radish rice, tofu, gyeran-jjim, dumplings, pancakes

What is Yangnyeom Ganjang Made Of?

The base is regular brewed soy sauce (jin-ganjang), sometimes cut with a little water so it is not too salty. Fresh aromatics are stirred in just before serving. Common types include:

• Basic yangnyeom ganjang: soy sauce, green onion, garlic, gochugaru, sesame oil and seeds.
• Dallae-jang: made with wild chives (dallae) in spring, a classic topping for bean sprout rice.
• Buchu-jang: made with chopped Asian chives.
• Dubu-yangnyeomjang: a slightly sweeter version for pan-fried or braised tofu.

What Does Yangnyeom Ganjang Taste Like?

It tastes like soy sauce made brighter and more complex. The green onion and garlic add a sharp, fresh bite, sesame oil gives a toasty aroma, and gochugaru adds color and gentle heat. Unlike cho-ganjang, it usually has no vinegar, and unlike mat-ganjang, it is not cooked.

Popular Korean Dishes That Use Yangnyeom Ganjang

Kongnamul-bap

Rice cooked with soybean sprouts, mixed at the table with a spoonful of seasoned soy sauce.

Gondeure-bap and Mu-bap

Rice cooked with dried thistle greens or with radish, both served with yangnyeom ganjang.

Dubu Buchim

Pan-fried tofu slices topped with the sauce while hot.

Dumplings and Jeon

A milder dipping sauce for steamed mandu and Korean pancakes.

Easy Kongnamul-bap Recipe (Serves 3–4)

Ingredients

• 2 cups short-grain rice, rinsed and soaked 30 minutes
• About 1 3/4 cups water (slightly less than usual, because sprouts release water)
• 7 oz (200 g) soybean sprouts, rinsed
• 3 oz (85 g) ground pork or beef (optional), mixed with 1 tsp soy sauce and 1/2 tsp minced garlic

Yangnyeom Ganjang

• 4 tbsp soy sauce
• 1 tbsp water
• 2 green onions, finely chopped
• 1 tsp minced garlic
• 1 tsp gochugaru
• 1/2 tsp sugar
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds

Instructions

1. Drain the soaked rice and put it in a heavy pot or rice cooker with the water.
2. If using meat, scatter it over the rice, then spread the bean sprouts on top.
3. Cover and cook as usual (in a pot: bring to a boil, then simmer on low for 13–15 minutes and rest 10 minutes). Do not lift the lid while cooking, or the sprouts can smell grassy.
4. While the rice cooks, stir all the yangnyeom ganjang ingredients together.
5. Gently fold the sprouts and rice together. Serve in bowls and let everyone add sauce to taste and mix.

Tip: Make the sauce just before serving so the green onion stays bright and crisp.

Where to Buy Yangnyeom Ganjang Ingredients

United States

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Amazon
Search Korean soy sauce on Amazon
Search gochugaru on Amazon

H-Mart
Search soy sauce on H-Mart

Canada

Search Korean soy sauce on Amazon.ca

Europe

Search Korean soy sauce on Amazon.co.uk

How to Store Yangnyeom Ganjang

Because it contains fresh green onion and garlic, keep yangnyeom ganjang in a covered jar in the refrigerator and use it within 3–5 days. For longer storage, mix the soy sauce, sugar, sesame seeds and gochugaru ahead and add the fresh aromatics and sesame oil when serving.

Yangnyeom Ganjang FAQ

Is yangnyeom ganjang the same as yangnyeom chicken sauce?

No. Yangnyeom chicken sauce is a sticky gochujang glaze. Yangnyeom ganjang is a thin, savory soy sauce with fresh aromatics.

Which soy sauce should I use?

Regular brewed soy sauce (jin-ganjang) works best. Soup soy sauce (guk-ganjang) is saltier and better for soups.

Can I make it without chili?

Yes. Leave out the gochugaru for a mild version that kids enjoy on tofu and rice.

What else can I put it on?

Steamed eggs, plain grilled fish, cold silken tofu, boiled potatoes, or a simple fried egg over rice.

Conclusion

Yangnyeom ganjang takes two minutes to stir together and instantly upgrades plain rice dishes, tofu and pancakes. Start with kongnamul-bap and you will find yourself making a jar every week. For a tangier dipping option, try yangpa ganjang.