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Tomato Atelier's Tomato Mat Ganjang (Seasoned Soy Sauce) — 300ml

Tomato Atelier's Tomato Mat Ganjang (Seasoned Soy Sauce) — 300ml

$39.50 SGD
$39.50 SGD
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Tomato Atelier's Tomato Mat Ganjang (Seasoned Soy Sauce) — Gwangju, Gyeonggi, Korea

From the same maker as Timo's tomato gochujang — second-generation farmer Kim In-seong — comes a korean seasoned soy sauce (mat ganjang, 맛간장) that goes further than standard ganjang sauce. Traditional korean soy sauce blended with 3-year aged fermented tomato extract for a rounder, deeper umami without extra salt.

**benefit from our new free delivery service for orders with only room-temperature products, including the gochujang! To receive 1-3 working days after order **

Why this mat ganjang?

  • 3-year aged fermented tomato extract — umami depth no standard korean ganjang has
  • Korean low sodium soy sauce — lower sodium than regular ganjang
  • Clean ingredients: organic tomatoes, dried fish, vegetables — nothing artificial
  • Direct replacement for any korean soy sauce recipe, 1:1
  • Same farm philosophy as the Tomato Atelier gochujang

How to use Bibimbap, japchae, soups, bulgogi marinade, samgyupsal dipping, kimbap, Korean BBQ. A versatile korean soy sauce for japchae and soy sauce for bulgogi that reduces the need for additional seasoning.

Storage & shelf life Keep refrigerated. Fine at ambient temperature up to 3 days. Expiry: 3 years from manufactured date.

Product FAQ

What is mat ganjang and how is it different from regular korean soy sauce?
A: Types of korean soy sauce span several categories — standard ganjang (fermented soybean, salty and direct), soup soy sauce (lighter, for soup seasoning), and mat ganjang (seasoned soy sauce, blended with additional flavouring ingredients for rounded umami). Different types of korean soy sauce serve different cooking purposes. Mat ganjang is used when a cook wants depth with less additional seasoning effort. Tomato Atelier's version adds a unique tomato soy sauce dimension through 3-year fermented tomato extract — giving it a richer umami profile than any other korean seasoned soy sauce on the market.

What can I use this as soy sauce for?
A: Soy sauce for japchae , the sweet-rounded profile of mat ganjang is ideal for glass noodle dishes where you want flavour without over-salting. Soy sauce for bulgogi , the lower sodium and tomato umami complement beef marinades naturally. Soy sauce for samgyupsal — as a dipping sauce, the deeper umami profile works well with grilled pork belly. Soy sauce for kimbap — the mild sweetness integrates well. Use as a direct 1:1 replacement for any korean soy sauce recipe.

What makes this a tomato soy sauce?
A: The tomato soy sauce element comes from 3-year aged fermented tomato extract — the same tomatoes grown at Kim In-seong's Gwangju farm used in the gochujang. The long fermentation of ripe tomatoes develops a concentrated umami compound (glutamate-rich) that blends seamlessly into traditional ganjang without the sauce tasting like tomatoes. It deepens the existing umami rather than adding a new flavour.

Is this the best korean soy sauce for someone reducing sodium?
A: If you're looking for korean low sodium soy sauce, this is one of the more thoughtfully designed options. The 3-year fermented tomato extract acts as a natural flavour amplifier — meaning less salt achieves the same depth of seasoning.

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