With slight variations, you can make special kinds of soy sauce that will make your dishes more tasteful. Following three sauces can be used with all kinds of meats and fishes, even with noodles.
1. Oyster Soy Sauce
You can use this oyster soy sauce as a replacement for oyster sauce.
Wash 150 grams of oysters with salted water and put them in a jar. Add 250ml of soy sauce, 3 Tbsp of cooking wine, and leave the jar in the refrigerator for three days. After three days, leave out the oysters and add green onion, garlic, and ginger into the soy sauce. Bring the mixture to a boil and let it cool for a while. Use only the soy sauce.
2. Chef Lee’s soy sauce
This savory, sweet, and sour soy sauce created by famous chef Lee Yeon-Bok is best when served with fried chicken or pork belly dishes. You may use the sauce to make pickles.
Bring the mixture of 200g of soy sauce, 160g of rice vinegar, 140ml of sugar, 240ml of water, and 1 Tbsp of chicken stock to a boil. Boil for a short while and let it cool.
3. Tsuyu Sauce
You can also make Tsuyu sauce at home. You can simply boil different ingredients with Tsuyu sauce to make delicious dishes, or you can also use it as a stock for cold soba.
Bring 3/4 cups of soy sauce, 1/2 cup of cooking wine, 20g of dashi, and a cup of water to a boil. When cooled, put only the soy sauce into a bottle and refrigerate.
Original document available from http://www.koreadaily.com/news/read.asp?art_id=3945772
Translated by Heewon Kim
