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Gaeryang ganjang

Gaeryang-ganjang (개량간장, "modernized soy sauce"), referring to varieties of soy sauces not made of meju, is now the most widely used type of soy sauce in modern Korean cuisine. The word ganjang without modifiers in bokkeum (stir-fry), jorim (braised or simmered dishes), and jjim (steamed dishes) recipes usually mean gaeryang-ganjang. Another common name of gaeryang-ganjang is jin-ganjang (진간장, "dark soy sauce"), because gaeryang-ganjang varieties are usually darker in appearance compared to traditional hansik ganjang. Having been introduced to Korea during the era of Japanese forced occupation, garyang ganjang is also called Wae-ganjang (왜간장, " Wae soy sauce").

Korean Ministry of Food and Drug Safety 's Food Code classifies gaeryang-ganjang into four categories by their method of production.