“There’s no soy sauce that I’ve had, or tried, that has had the effect on me as a mother as much as the baby soy sauce.
I’m glad to say it worked, because it’s been working for me.
And now I can tell my kids they are not alone.”
The idea for duck soy sauces came about when a customer came into the store and ordered the duck soy and told the staff that he was going to eat duck, but was unsure if he wanted soy sauce or duck.
The manager, who has been with the company for six years, was stunned.
The customer was not only a seasoned soy sauce expert, but a frequent customer and customer of the store.
He told his boss, “If we have this, we can make the soy sauce for everyone,” and the manager began working on the duck sauce.
“We just took our soy sauce and we put it in a saucepan and it turned into a little soy sauce sauce,” said Ms. Kim.
“It’s really simple to make.”
The soy sauce has been enjoyed for more than 100 years by Koreans in the South Korean capital.
“My mom would make it for us, and my grandma would make duck, chicken, shrimp, and a few other dishes.
And we were very thankful to have that recipe,” said Kim Kyung-hoon, a teacher and a regular customer.
“I always eat the duck with soy sauce when I go to eat at restaurants in Seoul.”
While it’s easy to make the duck and soy sauce in a slow cooker, it’s not as simple as it sounds.
There are many ingredients to work with, and to make it work well, you have to make sure you have a good-quality sauce.
“I used to make this duck soy, and it was really good,” said Park Min-young, a manager at a Korean food market in Seoul.
“But the next day, I saw the price, and I thought, ‘I’m going to give this a try.'”
She put the duck, soy sauce mixture, and soybean oil in a crock pot and let it cook on high for eight hours, then added the chicken and shrimp.
She cooked it for 15 minutes, then she let it sit for five minutes.
“Then I put it on the grill, and the next thing I know, the chicken was coming out,” she said.
“And the soybean sauce was just so thick, and everything just melted together.”
She found that the sauce made it taste so much better.
“Even if the soy was not so thick that it was still soy sauce,” she added, “the soy sauce just melted right through.”
The chicken was juicy and tender, and after the chicken had been cooked, she made some rice noodles for dipping.
“The sauce is really good, but I have to say, I feel really guilty eating it now, because I would have been more happy to just buy the soy sauces,” she told ABC News.
Kim Kyunghoon says the duck-soy sauce is also a staple in her family.
“When I grew up, it was so much cheaper than what you would get at a grocery store.
But now, it is definitely my go-to sauce, and when I see my kids playing with it, they are so excited about it,” she says.