Dark soy sauce is 진간장 or 왜간장. They are the same thing. This soy sauce is massively produced using amino acids. Some brands may do a short fermentation but most brands do not. This soy sauce is darker in color, has a lower salt content, and some sweet flavor.
Do not use this soy sauce to season your soups. It is used in braised, stir-fried, steamed, and marinated foods like bulgogi.
After opening, refrigeration is ideal but you can store it in your pantry. Try to use this soy sauce within 2 years of opening or ideally use it within two months of opening for the best flavor.
