Korean Multi-Purpose Soy Sauce
One ingredient I make sure to have in my pantry at all times is Korean multi-purpose soy sauce. I use it as a dipping sauce for the rice roll dish or to marinate meat, stir-fry vegetables and make a quick Korean style warm salad. Once you prepare this multi-purpose soy sauce in a big amount, you can keep it for at least a month in the fridge. It’s easy to make, just add all 8 ingredients (basic soy sauce, water, white wine, onion, spring onion, garlic, cane sugar, and ginger powder) in a pot and boil it until the magical smells floating through the kitchen. The longer it simmers, the more flavour comes out and getting richer. Just try and make your cooking life easy!
Quick lunch idea with this sauce
This is a simple dish inspired by sushi which is a vegan dish with my beloved ingredient, tofu! You only need, tofu, rice and this ultimate soy sauce, seaweed paper would be nice to make it look more delicious but it’s not a must-have ingredient, so you can skip it if you don’t have it. Cook steamed rice, fry or bake sliced tofu and merge these two with the sauce. It’s simply delicious!
You can also use raw tofu if it’s fresh and mix with salad instead of rice. Just tiny tip for handling raw tofu, you can boil it in the water just a few minutes and put them into cold water to chill. It’s for hygiene but also it tastes slightly better. And if you don’t like the smell of tofu (I don’t really mind personally, and the smell is just fine and mild so you might not even reckon), you can add a drop of sesame oil. Voila! The taste like magic, I want them again.
It’s Korean ultimate soy sauce easy to make. Just add all 8 ingredients (basic soy sauce, water, white wine, onion, spring onion, garlic, cane sugar, and ginger powder) in a pot and boil it until the magical smells floating through the kitchen. The longer it simmers, the more flavour comes out and getting richer. Just try and make your cooking life easy!
- 10 tbsp soy sauce
- 5 tbsp water
- 3 tbsp white wine
- 5 tbsp cane sugar
- 5 tbsp finely chopped garlic
- 5 tbsp finely chopped onion
- 5 tbsp finely chopped spring onion
- 1 tbsp ginger powder (raw ginger is better for strong aroma if you like)
Put all the ingredients into a saucepan.
Boil them first with max heat until it's bubbling.
Then bring them to a gentle boil and simmer for 4-5 minutes over low heat stirring occasionally.
More simmer and stir make thick and rich sauce.
Let the sauce cool and store in a jar in the fridge.
Behind the Kitchen
I am trying to use the ingredients which are locally produced possible and tofu is Asian origin ingredient so you can get them in one of the Asian supermarkets in Vienna (check the list of international food markets in Vienna here: Local Food Resources). But surprisingly there is locally produced tofu in a normal supermarket. I’ve tried all different ones and the best one I found is from Bio Tofu from Joya, you can get this in MERKUR Markt. The only part I don’t like much is the packaging, too much package (paper and plastic) but you can recycle at least so don’t feel so bad.
Tips for Being Green
+ This recipe could be a chance to get rid of old onions, spring onions, garlic which are growing roots. Of course, you need to remove this root part but after that, it’s totally fine because it’s going to be cooked by the boiling method which kills bacteria.