"묵루로" (Muguro) is a traditional Korean dish made from fermented soybeans. It is often used as a seasoning or condiment, adding a rich umami flavor to various dishes. The fermentation process enhances its nutritional value, making it a popular choice in Korean cuisine. This dish is commonly paired with rice and vegetables, and it can also be used in soups and stews. 된장 (Doenjang), a similar fermented soybean paste, is often compared to 묵루로, but 묵루로 has a distinct texture and flavor profile. Both are staples in Korean cooking, contributing to the country's diverse culinary heritage.