Ganjang Chicken

About the dish

Good soy sauce does not happen on its own. To bring out its finest flavor, the brewing jars must be tended with just the right balance of sunshine and ventilation.

Key ingredient

Chicken (dak) — lean, easily digested, high-quality protein suited to recovery meals and restorative dishes; methionine and essential amino acids support the liver and immunity, and vitamin A keeps skin and mucous membranes healthy. Enjoyed year-round (a summer restorative), raised nationwide.

Ingredients

Soybeans 14.4 kg, water 25 L [Brewing] salt 7 kg, glutinous rice 750 g (4 cups), water 36 L, jujubes, a little charcoal

Simple recipe

1. [Making the meju]
2. Wash the soybeans clean, cover generously with water and bring to a boil.
3. When steam begins to rise, lower the heat, and if the pot threatens to boil over, pour cold water over the closed lid so the beans do not spill.
4. Keep simmering over low heat until the beans are done, drain them in a basket, then pound while still hot in a mortar and shape into firm, squared blocks.
5. Dry the blocks on a bed of straw until firm to the touch, tie each meju crosswise with straw, then twist the remaining straw into rope and hang them to dry in a warm room.
6. After about 10 weeks, take them down and let them ferment in a boiler room or another warm room.
7. Once fully fermented, dry them in the sun, cut away any clinging straw with a knife and brush them clean. [Brewing the soy sauce]
8. Dissolve the salt in water, let the impurities settle, then strain again through a fine sieve.
9. Prepare a wide-mouthed jar that will catch plenty of sun and sterilize it by pouring in furiously boiling water and washing it out.
10. Stack the meju neatly in the jar, pour the brine over, add the charcoal along with wiped-clean chilies and jujubes, cover tightly, later opening the lid to sun the contents, then wipe the rim, seal the jar with netting and leave it for about 40 days.
11. After 40 days, lift out the charcoal, chilies and jujubes, set a sieve over a soy-sauce crock and ladle the liquid through to strain.
12. Use the strained soy sauce as it is, or boil it down, skim off the foam and cool it before use.

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A Glass · Traditional pairing