{"id":327,"date":"2015-09-25T09:16:32","date_gmt":"2015-09-25T13:16:32","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=327"},"modified":"2015-10-14T14:28:25","modified_gmt":"2015-10-14T18:28:25","slug":"ganjang-korean-soy-sauce","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/ganjang-korean-soy-sauce\/","title":{"rendered":"Ganjang\u2014Korean Soy Sauce"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone wp-image-328\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/ejkdsa_3.jpg\" alt=\"\" width=\"600\" height=\"390\" \/><\/p>\n<p style=\"font-size: 10px;\">Ganjang\u2014Korean Soy Sauce \/ Photo Credit: <a href=\"http:\/\/blog.naver.com\/triumphjun\/220033792631\" target=\"_blank\">blog.naver.com\/triumphjun<\/a><\/p>\n<p><strong>Ganjang<\/strong>, also known as Joseon Ganjang, is fermented Korean soy sauce that is created during the production of Doenjang, Korean fermented soybean paste. Its only ingredients are soy beans and brine, and can vary in saltiness. Ganjang has a dark brown color and is created\u00a0during the fermentation process of Doenjang, with the liquids forming Ganjang and solids producing the thick paste Doenjang.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-474 size-full\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/\uc591\uc870\uac04\uc7a5-701.jpg\" alt=\"\" width=\"600\" height=\"443\" srcset=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/\uc591\uc870\uac04\uc7a5-701.jpg 600w, http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/\uc591\uc870\uac04\uc7a5-701-300x222.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p style=\"font-size: 10px;\">Ganjang\u2014Korean Soy Sauce \/ Photo Credit:\u00a0<a href=\"http:\/\/crazykoreancooking.com\/ingredient\/soy-sauce\" target=\"_blank\">crazykoreancooking.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ganjang\u2014Korean Soy Sauce \/ Photo Credit: blog.naver.com\/triumphjun Ganjang, also known as Joseon Ganjang, is fermented Korean soy sauce that is created during the production of Doenjang, Korean fermented soybean paste. Its only ingredients are soy beans and brine, and can vary in saltiness. Ganjang has a dark brown color and is created\u00a0during the fermentation process [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":328,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,4],"tags":[110,304,111,291,310,154,306,61,302,309,308,325],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/327"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=327"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/327\/revisions"}],"predecessor-version":[{"id":466,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/327\/revisions\/466"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/328"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=327"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}