Banchon 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. Banchon can be found in many Korean meals, enhancing the taste of rice, vegetables, and meats. In addition to its flavor, Banchon is also valued for its health benefits. It is rich in protein, vitamins, and probiotics, which can aid digestion. This dish is commonly served alongside other side dishes, known as banchan, in Korean cuisine, making it a staple in many households.