Soy Sauce: The Secret Ingredient Behind K-BBQ’s Rich Flavour
If you've ever enjoyed Korean BBQ (K-BBQ), you know it’s not just about sizzling meat on a grill—it’s an explosion of deep, balanced, and savory flavours that linger. Behind that unforgettable taste? One powerful ingredient often overlooked: soy sauce—or ganjang (간장) as it’s known in Korean.
Let’s dig into why this humble sauce is the true hero of your favorite K-BBQ dishes, and how HANKKi brings it to life in our own unique way.
What Is Korean Soy Sauce (Ganjang)?
Korean soy sauce, or Ganjang, is a fermented seasoning made from soybeans, salt, and water. Compared to other soy sauces like the Japanese shoyu or Chinese variants, ganjang is typically saltier, darker, and richer in umami, making it perfect for bold dishes like Korean BBQ.
There are several varieties of ganjang used in Korean cooking:
Guk-ganjang (국간장) : A lighter, saltier soy sauce mainly used for soups and stews.
Jin-ganjang (진간장) : The most commonly used soy sauce in Korean homes—great for marinades and stir-frying.
Yangjo-ganjang (양조간장) : Naturally brewed, offering deeper and rounder flavours.
These sauces have been staples in Korean kitchens for generations, adding complexity and depth to everything from stews to grilled meat marinades.
Soy Sauce in K-BBQ Marinades
In Korean BBQ, soy sauce isn’t just a condiment—it’s the foundation of the marinade. A well-balanced marinade brings out the tenderness and flavour of the meat and delivers that familiar sweet-savory depth we love.
A typical Korean BBQ marinade features:
Soy sauce (the umami backbone)
Sugar – to balance saltiness and aid caramelization
Garlic & onion – for deep aroma
Sesame oil – for nuttiness
Asian pear – to naturally tenderize the meat
Optional spices like black pepper and ginger
After marinating for hours—sometimes overnight—the meat becomes juicy, rich, and caramelized when grilled. Whether it's bulgogi (thin-sliced beef) or galbi (short ribs), the soy sauce-based marinade brings everything together.
Marination at HANKKi: How We Do It
At HANKKi, we don’t just use soy sauce straight from the bottle.
Every day, our kitchen prepares a house-made BBQ marinade using a carefully tested recipe that blends:
Soy sauce from a trusted supplier
Mirin and sugar for a touch of sweetness
Minced garlic and sliced onions for aroma
Water to smooth out the intensity
And most importantly—our signature KBBQ Mix, a proprietary blend of spices and ingredients that gives HANKKi its unmistakable flavour
We typically let the sauce rest for 3 to 4 hours to allow the flavours to meld, though sometimes it rests overnight depending on prep volume. This short resting time reflects our focus on freshness—we make our sauce daily and use it within the same day for the best flavour and quality.
This extra step is how we ensure that every bite of our K-BBQ Rice Bowl bursts with balance, depth, and authenticity.
Our sizzling K-BBQ Rice Bowl featuring marinated grilled pork is crafted with care, and every bite showcases the bold, savoury flavours of our in-house soy-based marinade—made fresh every day.
Got Questions? Ganjang FAQ!
Q1. What kinds of dishes can I cook with Korean soy sauce?
👉 Korean soy sauce is incredibly versatile. It’s ideal for marinades, stews, stir-fries, and even dipping sauces if you enjoy bold flavour.
Many home cooks in Korea use it daily—so whether you’re making beef bulgogi, soy-braised potatoes, or a savoury soup, ganjang adds depth to almost anything.
Q2. Can I find Korean soy sauce in Canada?
👉 Absolutely. Korean and Asian grocery stores across Canada often carry Jin Ganjang or Yangjo Ganjang—types of Korean soy sauce used for home cooking.
Look in the Korean aisle and check the label. Just be ready for a bolder, more traditional flavour than what you’re used to!
Q3. What makes HANKKi’s soy-based marinade different from others?
👉 Most marinades start with soy sauce—but ours goes further.
At HANKKi, we use a premium soy sauce base, then blend it with aromatics and our proprietary KBBQ Mix, a secret recipe that’s been fine-tuned to deliver bold, layered Korean BBQ flavour.
Q4. Why don’t you marinate the meat overnight like some restaurants?
👉 Great question! While we sometimes rest our marinade longer when needed, we’ve found that 3 to 4 hours is the sweet spot.
This gives the sauce enough time to infuse the meat with flavour while keeping everything fresh and vibrant—which is why we always make and use our marinade the same day.Taste the Difference at HANKKi
At HANKKi, flavour isn’t an afterthought—it’s something we build intentionally from the ground up. From the soy sauce to our proprietary KBBQ Mix, every detail in our marinade matters.
📍 Visit your nearest HANKKi and try our signature K-BBQ Rice Bowl, freshly made and grilled to order.
“Once you try it, you’ll understand—it’s not just sauce. It’s HANKKi’s flavour identity.”
