Editing Soy sauce (section)

==== ''Hansik ganjang'' ====
{{Main|soup soy sauce}}

{{lang|ko-Latn|[[Hansik ganjang]]}} ({{lang|ko|한식간장}}, 'Korean-style soy sauce') is made entirely of fermented soybean ([[meju]]) and [[brine]]. It is a byproduct of ''[[doenjang]]'' (fermented soybean paste) production, and has a unique fermented soybean flavour. Both lighter in colour and saltier than other Korean ganjang varieties, ''hansik ganjang'' is used mainly in [[guk]] (soup) and [[namul]] (seasoned vegetable dish) in modern [[Korean cuisine]].<ref>{{Cite news|url=http://food.chosun.com/site/data/html_dir/2014/04/01/2014040103539.html|script-title=ko:양조간장·진간장·국간장 무슨 차이지? 간장의 종류별 활용법|last=정|first=재균|date=4 April 2014|newspaper=[[The Chosun Ilbo]]|language=ko|trans-title=Yangjo-ganjang, jin-ganjang, and guk-ganjang: What's the difference? Uses of different types of ganjang.|access-date=9 November 2016|archive-date=10 November 2016|archive-url=https://web.archive.org/web/20161110105832/http://food.chosun.com/site/data/html_dir/2014/04/01/2014040103539.html|url-status=dead}}</ref> Common names for ''[[hansik ganjang]]'' include ''jaeraesik ganjang'' ({{lang|ko|재래식 간장}}, "traditional soy sauce"), ''[[Joseon]]-ganjang'' ({{lang|ko|조선간장}}, "[[Joseon]] soy sauce"), and ''guk-ganjang'' ({{lang|ko|국간장}}, "soup soy sauce"). The homebrewed variety is also called ''jip-ganjang'' ({{lang|ko|집간장}}, "home soy sauce").

Depending on the length of aging, ''hansik ganjang'' can be divided into three main varieties: clear, middle, and dark.
* ''Haet-ganjang'' ({{lang|ko|햇간장}}, "new soy sauce") – soy sauce aged for a year. Also called ''cheongjang'' ({{lang|ko|청장}}, "clear soy sauce").
* ''Jung-ganjang'' ({{lang|ko|중간장}}, "middle soy sauce") – soy sauce aged for three to four years.
* ''Jin-ganjang'' ({{lang|ko|진간장}}, "dark soy sauce") – soy sauce aged for more than five years. Also called ''jinjang'' ({{lang|ko|진장}}, "aged soy sauce"), ''nongjang'' ({{lang|ko|농장}}, "thick soy sauce"), or ''jingamjang'' ({{lang|ko|진감장}}, "aged mature soy sauce").
[[Ministry of Food and Drug Safety|Korean Ministry of Food and Drug Safety]]'s Food Code classifies ''hansik-ganjang'' into two categories by their ingredients.<ref name=":foodcode1" /><ref name=":foodcode2" />
* ''Jaerae-hansik-ganjang'' ({{lang|ko|재래한식간장}}, "traditional Korean-style soy sauce") – made with traditional style [[meju]] and brine.
* ''Gaeryang-hansik-ganjang'' ({{lang|ko|개량한식간장}}, "modernized Korean-style soy sauce") – made with nontraditional [[meju]] (which can be made of regular [[soybean]], [[rice]], [[barley]], [[wheat]], or soybean meal, and ripened using traditional method or ''Aspergillus'') and brine.