> Most of the soy sauce you encounter in the US has wheat, while in Japan (and seemingly South Korea) there's no wheat added.

My favourite jang is made from fermented wheat and soy - chunjang. Chunjang is the star ingredient in one of the most delicious noodle dishes ever conceived, Jjajangmyeon.

buldak ramen introduced me to jjajang. I stir fry 1 of them and one 2x spicy together with green and yellow onion, red pepper, garlic, ginger, and whatever leftover protein I have from the week. top with some type of Lao Gan Ma and there is basically no reason to ever order takeout