| 1 | Korean low-salt fermented soy sauce | Defatted soybean (21.3%), wheat, purified water, high-fructose maize syrup, salt (11.5%) |
| 2 | Fermented soy sauce | Soybean (30%), wheat (10%), sea salt, seed malt, purified water |
| 3 | Korean traditional soy sauce (ganjang) | Bamboo salt water (bamboo salt (18%), purified water (82%)) (90%), soybean (10%) |
| 4 | Korean traditional clear soy sauce (cheongjang) | Bamboo salt water (bamboo salt (18%), purified water (82%)) (90%), soybean (10%) |
| 5 | Jeju salted and fermented common mackerel and horse mackerel sauce | Common mackerel (50%), horse mackerel (20%), sea-tangle, chiness radish dried, mandarin orange, salt |
| 6 | Changnyeong salted and fermented anchovy sauce | Anchovy (75%), sea salt (25%) |
| 7 | Salted and fermented anchovy sauce (Anchovy aekjeot) | Anchovy (77%), salt (23±2%) |
| 8 | Salted and fermented sand lance sauce (Kanari aekjeot) | Sand lance sauce (50%), salt (23±2%) |
| 9 | Salted-fermented shrimp | Shrimp (75%), salt (25%) |