된장 is a traditional Korean fermented soybean paste made from soybeans, salt, and a fermentation starter called meju. It has a rich, savory flavor and is commonly used in various Korean dishes, such as soups, stews, and marinades. The fermentation process can take several months, resulting in a thick, dark brown paste that is packed with nutrients. This ingredient is a staple in Korean cuisine and is often praised for its health benefits, including high protein content and probiotics. 된장찌개, or soybean paste stew, is a popular dish that showcases the unique taste of 된장, making it a beloved part of Korean culinary culture.