Pyeongchang Namul Soy Sauce 산나물간장 250ml/8.45fl.oz. Korean Gangwon Namul Soy Sauce, Vegetable Based Sauce for Korean Food

I am by no means a soy sauce connoisseur. I typically buy the cheapest brand and am good to go. I had some of said grocery store brand kicking around and used it to compare with Pyeongchang Naumul Soy Sauce. I used chicken gyoza as my vehicle for tasting the sauces.The grocery store variety has a much darker color and a watery texture. It is also so intensely salty that it almost burns my tongue to consume too much of it at once.The Pyeongchang Namul sauce has a lighter, more caramel color and a slightly thicker consistency. It's nowhere near as thick as syrup, for example, but just has a bit more body than the grocery store variety.Where this soy sauce shines is in its taste. It has a marked sweetness. It is still salty of course, but nowhere near as overbearingly salty as the grocery store variety.While I was expecting this to have some high-brow earthy or strong taste due to its price, it is surprisingly more mild, palatable and family-friendly than the grocery store variety.My only complaint is the packaging. This has a very large spout compared to the tiny hole that I'm used to seeing atop soy sauce bottles. As a result, my husband poured some in a dish for himself while absent-mindedly watching the TV screen and ended up pouring several times more sauce than he anticipated. As the sauce is expensive, I would be upset to waste it or to add way too much to a dish due to pouring out more than expected. Fortunately we are having gyoza again tomorrow, so he will be able to save what he poured out and reuse it. If you are mindful and use a delicate hand, you'll be just fine.

The soy sauce comes in a little fancy box. The container itself is a plastic bottle with a lid. I think glass is nicer but there are pros and cons to both. When I opened the container's lid for a subsequent time, it leaked a little.I've never purchased this particular type of soy sauce. So I can't tell if it's better or worse. I own a lot of sauce. Light, so sodium light, dark, flavored dark, seasons soy sauce, and so on. This one has a distinct flavor. The taste is between a low sodium light and dark soy sauce. I assume this is for specific Korean seasoning.I think it will go well as a dipping sauce for dumplings and Pa Jun (Korean scallion pancakes).I don't imagine I will look specifically for this soy sauce. But I did enjoy tasting it.

Honestly, I would have a hard time purchasing this at full price. It is delicious, but there are a lot of soy sauces to choose from and $20 is a lot for a bottle of soy sauce.Anywho, we've thoroughly enjoyed it. Goes great in sauces, marinades, or just as is.

This Pyeongchang Namul Soy Sauce is the perfect combination of sweet, salty and umami. This is my first time using a Korean soy sauce and I’m so glad I decided to try it. It has a beautiful depth of flavor that paired very well with my chicken dumplings. This sauce is sweeter than the usual Chinese soy sauce I buy but the sweetness is perfectly balanced to the umami and salt taste. The salty taste is more subtle than my usual soy sauce as well. I really love the unique taste and will be using it for dipping my favorite dim sum in and drizzling over my favorite rice dishes. If you're like me and chase the umami flavor in your dishes, this soy sauce is for you.The plastic bottle of soy sauce comes in a box and is double safety sealed. The spout on the bottle has a large opening and a quick pour. I do wish it had a top that allowed for a more controlled slow pour or drizzle. Due to the large spout I had an issue with over pouring and a bit of leaking.

What distinguishes this soy sauce is its complete lack of coloring, preservatives, and additives, and its remarkable taste only adds to its appeal. For those who may not be aware, the soy sauce market offers a plethora of options, and this particular variety is ideal for enhancing the flavors of dishes like bibimbap rice and sushi, rather than being tailored for soup bases.

I'm not exactly a connoisseur of soy sauces but I do know my way around this aisle at my local Asian supermarket. I usually have light Japanese soy sauce/shoyu (general use), dark Chinese soy sauce (fried rice and wok cooking) and also Japanese tamari on hand for various recipes and applications. I was intrigued by this Korean variety when I came across it found right away that it is a beautiful combination of sweet, savory and salty. I can't wait to use it in a formal recipe though at this price point I will likely save this for use in specific recipes where added depth of flavor is what I'm after. A welcome addition to my pantry as I'm always on the hunt for items that expand my East Asian seasoning options.

I have never tried a Korean soy sauce before except for maybe doing KBBQ and not realizing it. I did a side-by-side taste test to see if I could tell a difference. Spoiler alert they are completely different soy sauces.This soy sauce is so delicate tasting. It has layers of flavor. It is savory, a little bit sweet, umami. It is nothing like the low sodium Kikkoman, which just still punches you in the face with salt and that classic soy sauce flavor.Due to the price, I would not be using this for everything. I will be using this for when you can really appreciate the flavor, like when you are dipping, tempura, sushi, or dumplings, or something like that… if it was more cost-effective, this would be my new soy sauce, except for maybe when I make fried rice.

This is my first time having a specific Korean soy sauce, rather than more common Chinese version. The sauce has a richer and more complex flavor it seems. It has vegetables tones to it, and is sorta sweet (but still savory). The vegetable flavor is subtle but distinct. Definitely interesting to mix it up and use this compared to hte more mild and mellow kind I normally get.