🔍 Discover Food
6 foods found
Soy Sauce
간장 · ganjang
Soy sauce is a traditional Korean condiment made by fermenting soybeans, used to enhance the umami flavor in various dishes.
Doenjang
된장 · doenjang
Doenjang, a traditional Korean soybean paste made by fermenting soybeans, is a basic seasoning used in various dishes. It is characterized by its salty and deep flavor, primarily utilized in stews, soups, and seasoned vegetable dishes.
Makjang
막장 · makjang
A traditional quick-fermented soybean paste from the Gangwon-do and Gyeongsang-do provinces, made by mixing meju (fermented soybean) powder with grains such as barley rice or wheat flour and fermenting it for a short period. Sweeter and nuttier than regular doenjang, it is used as a ssamjang-style dipping paste and as a seasoning for stews and seasoned vegetable dishes.
Gochujang
고추장 · gochujang
A traditional Korean fermented paste made from red chili powder, glutinous rice flour, meju (fermented soybean) powder, and malt. It is characterized by its spicy and sweet flavor and is used as a seasoning in a wide variety of dishes.
