Ganjang is a kind of Korean soy sauce

Soy sauce

Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...

 made from fermented soybeans. Ganjang is a uniquely Korean condiment

Condiment

A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...

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Traditionally, Koreans start processing soybeans around the 10th month of the lunar calendar

Lunar calendar

A lunar calendar is a calendar that is based on cycles of the lunar phase. A common purely lunar calendar is the Islamic calendar or Hijri calendar. A feature of the Islamic calendar is that a year is always 12 months, so the months are not linked with the seasons and drift each solar year by 11 to...

. They soak soybeans overnight and then boil them. They then pound the soybeans into a powder and compress that into a meju

Meju

Meju , also known as maljang , is a brick of dried fermented soybeans in Korean cuisine. While not consumed on its own, it serves as the basis of several Korean condiments, such as doenjang, gochujang, or ganjang. Meju is produced by boiling soybeans, then crushing them in a mortar...

, a block about 15 cm by 20 cm. The mejus are dried for about one week. The mejus are then tied with straw in front of homeyard for about 40 days. After the mejus have dried, they put them into crockery in which they start to ferment. In the crock, salt water is mixed in. As they ferment, a dark liquid separates out. The liquid is called ganjang (soy sauce or soya sauce). The remaining material is called doenjang

Doenjang

Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...

(soybean paste or bean paste).