탈라 is a traditional Korean dish made from fermented soybeans. It is often used as a base for various sauces and soups, providing a rich umami flavor. The fermentation process enhances its nutritional value, making it a popular ingredient in Korean cuisine. In addition to its culinary uses, 탈라 is also known for its health benefits. It is rich in protein, vitamins, and probiotics, which can aid digestion and boost the immune system. Many people enjoy 탈라 in dishes like 된장찌개 (soybean paste stew) and 비빔밥 (mixed rice), showcasing its versatility in Korean cooking.