Yangjo Ganjang is one of the types of soy sauce used in Korean cuisine. It can be confusing to choose the right soy sauce because Korean soy sauces are typically divided into three categories:

1. Guk Ganjang (Soup Soy Sauce):

   • Used primarily for soups, with a saltier flavor than Jin Ganjang or Yangjo Ganjang.

   • Best remembered as suitable only for broth-based dishes (occasionally used in salads or dressings as well).

2. Jin Ganjang & Yangjo Ganjang:

   • Jin Ganjang is commonly used for cooked dishes such as stir-fries and braises.

   • Yangjo Ganjang is ideal for uncooked dishes like dressings, dips, or salads.

   • While the two differ in fermentation and aging processes, they can substitute for each other in most recipes.

Most Koreans use Jin Ganjang more often, but Yangjo Ganjang is prized for its naturally fermented depth of flavor, making it a great choice for dishes where heating isn't involved.