Daesang Cheongjeongwon Launches Renewed 'Haetsal Dameun Jingan Soy Sauce'

[Asia Economy Reporter Choi Sunghye] Daesang Cheongjeongwon announced on the 18th that it will relaunch ‘Haetsal Dameun Jingan Jang’ (Sunshine-infused Soy Sauce). Targeting consumers’ perception and taste preferences for soy sauce, the company plans to capture the soy sauce market with a richer flavor and enhanced umami.

Daesang renewed its soy sauce by upgrading the taste, aroma, and color of the existing ‘Yangjo Jingan Jang Jinhanmat’ (Brewed Soy Sauce Rich Flavor) and ‘Yangjo Jingan Jang Jinhanmat Plus’ to create two new types: ‘Twice Simmered Rich Soy Sauce’ and ‘Twice Simmered Rich Soy Sauce Gold.’ This renewal was based on their own consumer research, which showed that soy sauce is perceived as a sauce used to achieve a richer taste and color compared to brewed soy sauce.

Inspired by the traditional method of simmering soy sauce, Daesang applied a ‘two-step simmering process’ to intensify the deep and rich flavor and umami. The first low-temperature simmering enhances clarity and balanced taste, while the second high-temperature simmering boosts the soy sauce’s flavor. Notably, the ‘two-step simmering process’ has been patented as a method for producing soy sauce with improved flavor.

Compared to conventional soy sauce, the salt content is increased and fermentation odor reduced, allowing for a richer taste without the characteristic soy sauce smell, thus preserving the natural aroma of the food. The deep color and thickness further enhance the food’s appearance, enabling dishes to be completed with an appetizing color.

This soy sauce can be used in all dishes requiring soy sauce, especially in braised or stir-fried dishes, where it provides a deep and rich flavor.

This content was produced with the assistance of AI translation services.