Apple Lemon Soy Sauce

This seasoned soy sauce is great for bbq marinades, stir fry, fish jorim and other side dishes. Apple, lemon, mirin and sugar adds much flavor and makes soy sauce less salty.
Course seasoning
Cuisine Korean
Keyword light, marinades, seafood
KoreanCategory Yangnyeom (양념)
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Servings 210 Tbsp
Calories 26kcal
Author JinJoo Lee


  • 10 C Soy Sauce (진간장 Sampyo, Pulmuone Organic, Kikkoman are all good)
  • 1 C Water
  • 4 C sugar
  • 1 C Sake or Rice Wine
  • 1 C Mirin (Sweet rice wine)
  • 1 Apple (Fuji or any other sweeter apples) sliced
  • 1 Lemon sliced


  • Add soy sauce and water to pot and bring to a boil.
  • Turn off the heat and add sugar slowly to the pot. If sugar is added too much at once, the soy sauce may boil over even though the heat has been turned off.
  • Stir the pot to make sure all of the sugar is dissolved.
  • Now add the sake and mirin to the pot and turn the heat to high and bring to a boil again.
  • Core and cut up the apple and lemon into thin slices.
  • When the soy sauce mix boils, turn off the heat and add the apple and lemon slices to the pot.
  • Close the lid and keep the pot in a cool place for 12 hrs.
  • Take out the apple and lemon slices. Store the flavored soy sauce in containers for later use. If you live in a hot climate you may want to store the soy sauce in a fridge but it should keep for months in milder areas.


This soy sauce can be stored at room temperature for many months.


Calories: 26kcal | Carbohydrates: 4g | Sodium: 710mg | Potassium: 1mg | Sugar: 5g | Vitamin C: 0.3mg