Doenjang is a traditional Korean fermented soybean paste, known for its rich, savory flavor. It is made by fermenting soybeans and salt, often with the addition of grains like rice or barley. The fermentation process can take several months, resulting in a thick, dark brown paste that is a staple in Korean cuisine. This versatile ingredient is commonly used in soups, stews, and marinades, adding depth and umami to dishes. Doenjang is also celebrated for its health benefits, as it is rich in protein, vitamins, and probiotics, making it a nutritious addition to meals.