Ganjang (soy sauce) caramel sauce
A twist on salted caramel sauce
Salted caramel, with the duality of sweet and salty, is dangerously addictive
But, this, with a third dimension of savoury, is even more deadly
Recipe by In-chan Kim
Founder & CEO at Jungdam
Instagram: @jungdam.uk @gim.in.chan
Serves: 12 portions
Prep time: 5 mins
Cook time: 20 mins
Ingredients
- 45ml jinjang, or 75ml ganjang - jinjang results in deeper, more complex flavours
- 300ml double cream
- 360g caster sugar
- 135ml water, or 105ml water if using ganjang
Steps
- Add the jinjang or ganjang, water, and sugar to a saucepan over medium heat. Stir gently until the sugar fully dissolves and begins to boil.
- Once boiling, stop stirring and allow the syrup to bubble until it turns slightly darker. This should take around 10 minutes. Watch carefully to avoid burning.
- Carefully pour in the cream, as the caramel will bubble up rapidly. Stir continuously for 4–5 minutes until smooth and slightly thickened.
- Pour into a sterilised jar and allow to cool completely before refrigerating.
- Store in the fridge for up to 1 month.
