Editing Soy sauce (section)

==== ''Gaeryang ganjang'' ====
''Gaeryang-ganjang'' ({{lang|ko|개량간장}}, "modernized soy sauce"), referring to varieties of soy sauces not made of [[meju]], is now the most widely used type of soy sauce in modern [[Korean cuisine]].<ref>{{cite web|url=http://www.miyajima-soy.co.jp/science/kouenkai/kouenkai.htm|title=The Past and Present of Traditional Fermented Foods in Korea |date=2002 |last1=Jung |first1=Soon Teck |last2=Kang |first2=Seong-Gook |access-date=7 January 2008|url-status=dead|archive-url=https://web.archive.org/web/20071223042530/http://www.miyajima-soy.co.jp/science/kouenkai/kouenkai.htm|archive-date=23 December 2007}}</ref> The word ''ganjang'' without modifiers in [[bokkeum]] (stir-fry), [[jorim]] (braised or simmered dishes), and [[jjim]] (steamed dishes) recipes usually mean ''gaeryang-ganjang''. Another common name of ''gaeryang-ganjang'' is ''jin-ganjang'' ({{lang|ko|진간장}}, "dark soy sauce"), because ''gaeryang-ganjang'' varieties are usually darker in appearance compared to traditional ''hansik ganjang''. Having been introduced to Korea during the [[Korea under Japanese rule|era of Japanese forced occupation]], ''garyang ganjang'' is also called ''Wae-ganjang'' ({{lang|ko|왜간장}}, "[[Wa (name of Japan)|Wae]] soy sauce").

[[Ministry of Food and Drug Safety|Korean Ministry of Food and Drug Safety]]'s Food Code classifies ''gaeryang-ganjang'' into four categories by their method of production.<ref name=":foodcode1" /><ref name=":foodcode2" />
* Brewed soy sauce ({{lang|ko|양조간장}}, ''yangjo-ganjang'') – made by fermenting soybean, soybean meal, or other grains with saline solution.
* Acid-hydrolyzed soy sauce ({{lang|ko|산분해간장}}) – made by hydrolyzing raw materials containing protein with acid.
* Enzyme-hydrolyzed soy sauce ({{lang|ko|효소분해간장}}) – made by hydrolyzing raw materials containing protein with enzyme.
* Blended soy sauce ({{lang|ko|혼합간장}}) – Also called mixed soy sauce, blended soy sauce can be made by blending ''hansik-ganjang'' (Korean-style soy sauce) or ''yangjo-ganjang'' (brewed soy sauce) with acid-hydrolyzed soy sauce or enzyme-hydrolyzed soy sauce.