Serious Eats: Talk
So I got the stuff to make Jumuk-bap, the Korean rice ball that Chichi wrote about recently. Amongst the ingredients it specified dark soy sauce. I had a regular bottle, but I checked the store to see if they had the dark variety. I wasn't able to find anything label specific-just the normal stuff or a reduced sodium variety. Is my issue that I am I looking at a generic grocery store? Or is what I have what they refer to as dark soy sauce? Online, they mostly say that soy sauce falls into the light or dark categories, but like I said, nothing popped out at me on the shelf to back that up. I'm going to make them tonight, so any insight would be greatly appreciated!