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Explain dark soy sauce vs regular soy sauce
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Date: January 16th, 2026 6:13 PM Author: ants Got some Lee Kum Kee premium dark and really like it. What makes this so good on steak compared to regular soy sauce? Is it the caramel coloring?
Dark: https://www.amazon.com/gp/aw/d/B003U2AAQY
Regular:
https://www.amazon.com/gp/aw/d/B004XX1NKQ |
Date: January 16th, 2026 6:14 PM Author: hank_scorpio I always assumed they just continued to ferment it for longer, for a stir fry I like to do 1/3 dark soy to 2/3 regular in my sauce (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49594950) |
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Date: January 16th, 2026 6:20 PM Author: ants I bet someone here knows. My dark is younger than my light i think (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49594963) |
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Date: January 16th, 2026 7:32 PM Author: rear naked choke Light soy sauce is for salt. Dark is for color and subtle flavor.
If this is supposed to be a honeypot for Asians, you're going to get a lot of false positive cookingmos |
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Date: January 16th, 2026 7:48 PM Author: ants I’m genuinely curious about the sauces (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49595226) |
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Date: January 16th, 2026 10:40 PM Author: Fucking Fuckface It's not subtle in flavor. It adds substantial umami. Great for making things deliciously savory without blowing the salt content into the stratosphere or making the food taste "Asian" (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49595669) |
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Date: January 17th, 2026 10:32 AM Author: rear naked choke Agreed, but a flavor that is not "cheese" or "mint" is subtle to noncookmos. (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49596208) |
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Date: January 17th, 2026 11:25 AM Author: Taylor Swift is not a hobby she is a lifestyle (πΊπΈ π΅π±) (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49596300) |
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Date: January 16th, 2026 7:54 PM Author: Quality Learing Center alumnus (β π) I understand it the same way as rear naked choke tp. “Light soy sauce” is normal soy sauce with the salt and umami and flavor. Dark soy is more of a coloring agent, you add a dash along with light soy when you want eg fried noodles with a rich dark color. (not azn but have messed around plenty trying to make azn food) |
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Date: January 16th, 2026 10:32 PM Author: ants Dark is way more savory though. It’s crazy (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49595659) |
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Date: January 16th, 2026 9:08 PM Author: Ass Sunstein I rike-a soy sauce on my real American steak! (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49595457) |
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Date: January 16th, 2026 9:16 PM Author: MAHA Movement (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49595473) |
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Date: January 16th, 2026 10:32 PM Author: ants (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49595660) |
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Date: January 16th, 2026 9:12 PM Author: Battle Diaper Alita thoo dark (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49595465) |
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Date: January 16th, 2026 9:16 PM Author: MAHA Movement (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49595474) |
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Date: January 16th, 2026 10:32 PM Author: ants (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49595661) |
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Date: January 17th, 2026 11:22 AM Author: wangfei its ying and yang for soy sauce. light v dark. thinner v thicker. saltier v sweeter. sooner v later.
light (what most westerners know as regular) soy sauce in chinese translates as "fresh extract." it is pressed from recently fermented soybeans. in cooking, it is typically added earlier in the cooking process as it will darken over time with heat.
dark soy sauce in chinese translates as "old extract." it is pressed from soybeans that have been fermented much longer. in cooking, it is typically added later in the cooking process. recipes that you see where light and dark are mixed together to form a marinade are garbage and wrong. dark soy sauce should be used as a finisher in fast wok cooking, much like sesame oil. |
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Date: January 17th, 2026 11:33 AM Author: fulano You're a great poster imo (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2Vannesa#49596305) |