Tartar sauce garlic, lemon juice), with certain other ingredients added. In many places, cream of tartar is used. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped pickles or prepared green sweet relish, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions. Paul Bocuse describes sauce tartare explicitly as a sauce remoulade, in which the characterising anchovy purée is to be substituted by some hot Dijon mustard. The sauce and its name have been found in cookbooks
Soup soy sauce used because it is used mainly for soup ("guk") in modern Korean cuisine. Also, it is the name used by many popular soy sauce brands such as Sempio, Daesang's Chung Jung One, and CJ Cheil Jedang's Beksul. Other names for the sauce include: The earliest soy sauce brewing in Korea seems to have begun prior to the era of the Three Kingdoms. The "Records of the Three Kingdoms", a Chinese historical text written and published in the 3rd century, mentions that "Goguryeo people are good at brewing fermented soy beans", in the section called "Dongyi" (Eastern foreigners), in the "Book