Fermented Fruit Soy Sauce (Korean Style)
Fermented Fruit Soy Sauce (Korean Style) is a medium Korean recipe that serves 4. 30 calories per serving. Recipe by Danny Kim on YouTube.
Prep: 15 min | Cook: PT0M | Total: 25 min
Cost: $5.90 total, $1.48 per serving
Ingredients
- 1 medium Onion (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 2 inches Ginger (peeled and sliced)
- 1 large Pear (cored and diced; ripe for sweetness)
- 1/2 cup Apple Juice (unsweetened)
- 1/2 cup Pear Juice (unsweetened)
- 1/2 cup Pineapple Juice (unsweetened)
- 1/2 cup Soy Sauce (regular or low‑sodium)
- 2 tbsp Soy Sauce Seasoning (a concentrated soy‑based seasoning, optional)
- 1 tbsp Sesame Oil (toasted sesame oil for aroma)
- 1/2 tsp Black Pepper (freshly ground)
- 1/4 cup Water (room temperature)
- 2 tbsp Yu Sake (Japanese rice wine; adds depth)
- 1 tsp Glucose (glucose syrup or corn syrup)
- 1 tbsp Sugar (white granulated)
Instructions
Prepare the Produce
Peel the onion, garlic and ginger. Core the pear and cut all produce into roughly sized pieces so the hand blender can process them easily.
Time: PT5M
Blend All Ingredients
Add the chopped onion, garlic, ginger, pear, apple juice, pear juice, pineapple juice, soy sauce, soy sauce seasoning, sesame oil, black pepper, water, yu sake, glucose and sugar into the mixing bowl. Use the hand blender to puree until the mixture is smooth and homogenous.
Time: PT5M
Transfer to Fermentation Jar
Sterilize a 1‑liter glass jar by washing with hot soapy water and rinsing well. Pour the blended mixture into the jar, leaving about 2‑3 cm headspace. Seal tightly.
Time: PT2M
Ferment for One Week
Store the sealed jar at room temperature (20‑22°C) away from direct sunlight for 7 days. Open the jar once daily to release built‑up gas and give the mixture a quick stir.
Time: PT7D
Temperature: 20-22°C
Finish and Store
After 7 days, the sauce should be fragrant, slightly thick, and taste balanced between sweet, salty and umami. Transfer the finished sauce to a clean jar and store in the refrigerator.
Time: PT3M
Nutrition Facts
- Calories
- 30
- Protein
- 1 g
- Carbohydrates
- 6 g
- Fat
- 0.5 g
- Fiber
- 0.2 g
Dietary info: Vegan, Vegetarian, Can be made gluten‑free with tamari
Allergens: Soy, Gluten (if regular soy sauce is used), Sesame
Ingredient Substitutions
- Instead of Onion: Shallot, Leek
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Ginger: Ground ginger (1 tsp)
- Instead of Pear: Apple, Asian pear
- Instead of Apple Juice: Pear juice, Apple cider
- Instead of Pear Juice: Apple juice, White grape juice
- Instead of Pineapple Juice: Mango juice, Orange juice
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Soy Sauce Seasoning: Mushroom soy sauce
- Instead of Sesame Oil: Peanut oil (less flavor)
- Instead of Black Pepper: White pepper
- Instead of Yu Sake: Mirin, Dry sherry
- Instead of Glucose: Honey, Sugar (extra 1 tsp)
- Instead of Sugar: Brown sugar, Honey (1 tsp)
Equipment Needed
- Hand Blender
- Mixing Bowl
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Clean Glass Jar with Lid (1‑Litre)
- Spoon or Spatula
Critical Steps — Do Not Skip
- Blending until completely smooth ensures proper fermentation
- Using a sterilized jar prevents contamination
- Daily gas release during fermentation avoids pressure buildup
Chef Tips from the Video
- Use a ripe Asian pear for natural sweetness and a smoother texture
- Add a pinch of red pepper flakes if you like a subtle heat
- For a clearer sauce, strain through a fine‑mesh sieve after blending
Troubleshooting
Sauce is too salty
Add an extra 1‑2 tbsp of water or a splash more fruit juice and stir well; let sit 12 hours before tasting again.
Mold grows on the surface
Discard the entire batch; mold indicates contamination and can be unsafe.
Sauce is too thin after fermentation
Transfer to a saucepan and simmer gently for 5‑10 minutes to reduce; keep temperature low to avoid cooking off the fresh flavors.
Storage
Refrigerator: Up to 3 months in a sealed container
Freezer: Not recommended; texture may change
Room temperature: Only during the 7‑day fermentation period
Make-Ahead Tips
- The sauce improves in flavor after a second week in the refrigerator
- Batch‑size can be doubled; just use a larger sterilized container
Frequently Asked Questions
What is the cultural significance and history of fermented fruit soy sauce in Korean cuisine?
Fermented sauces like this trace back to traditional Korean jang (fermented pastes) that were essential for preserving vegetables and adding umami to meals. Incorporating fruit juices adds natural sweetness, a technique used in regional sauces such as gochujang and ssamjang to balance heat and salt.
What are the traditional regional variations of Korean fermented soy sauces that include fruit?
In Jeolla province, chefs often blend pear or apple juice into soy‑based sauces for a sweeter profile, while in Gyeongsang they may add pineapple or mango for a tangier note. Each region adjusts the fruit ratio to match local palate preferences.
How is fermented fruit soy sauce traditionally served in Korean households?
It is typically served as a dipping sauce for grilled meats (samgyeopsal), mixed into bibimbap, or used as a base for marinating bulgogi. A small spoonful is placed on the table so diners can add it to their dishes as desired.
During which Korean celebrations or holidays is a sweet‑savory fermented sauce like this commonly used?
During Chuseok (Korean harvest festival) and Lunar New Year, families often prepare extra batches of fermented sauces to accompany the abundant meat and vegetable dishes served at the feast.
What other Korean dishes pair well with this fermented fruit soy sauce?
It pairs beautifully with bulgogi, galbi, Korean fried chicken, japchae noodles, and as a glaze for grilled tofu or tempeh for a vegan twist.
What makes this fermented fruit soy sauce special compared to regular soy sauce in Korean cuisine?
The addition of fruit juices, pear, and a small amount of glucose creates a layered sweetness and depth that regular soy sauce lacks, while the week‑long fermentation develops complex umami and subtle acidity.
What are the most common mistakes to avoid when making fermented fruit soy sauce at home?
Common errors include not sterilizing the jar, over‑filling the container (no gas space), and skipping the daily gas release, which can cause pressure buildup or off‑flavors.
Why does this recipe use a hand blender instead of a traditional mortar and pestle?
A hand blender quickly creates a uniform puree, ensuring the fruit fibers are fully broken down for consistent fermentation. A mortar would be labor‑intensive and could leave larger particles that ferment unevenly.
Can I make this fermented fruit soy sauce ahead of time and how should I store it?
Yes, after the 7‑day fermentation, store the sauce in a sealed glass jar in the refrigerator. It will keep for up to three months and even improve in flavor after a second week.
What texture and appearance should I look for when the fermented fruit soy sauce is done?
The sauce should be slightly thick, glossy, and have a uniform amber‑gold color. It will smell fragrant with notes of sweet fruit, soy, and a mild tang.
What does the YouTube channel Danny Kim specialize in?
The YouTube channel Danny Kim focuses on modern Asian home cooking, especially Korean comfort foods, fermentation techniques, and quick, flavorful recipes that can be made with everyday kitchen tools.
How does the YouTube channel Danny Kim's approach to Korean cooking differ from other Korean cooking channels?
Danny Kim emphasizes minimal equipment—like a hand blender—and short prep steps while still honoring traditional fermentation methods, making Korean recipes more accessible to busy home cooks compared to more elaborate, equipment‑heavy channels.
Last updated: August 20, 2026
