Ganjang is a traditional Korean soy sauce made from fermented soybeans and wheat. It is a key ingredient in many Korean dishes, providing a rich umami flavor. Ganjang is typically darker and saltier than other soy sauces, and it is often used in marinades, soups, and dipping sauces. There are different types of ganjang, including Joseon ganjang, which is brewed naturally and has a complex taste, and Yangjo ganjang, which is made with a higher salt content. Ganjang is not only a seasoning but also a vital part of Korean culinary culture, enhancing the taste of various foods.