Jang is a traditional Korean dish made from fermented soybeans. It is often used as a condiment or side dish and is known for its rich, savory flavor. The fermentation process enhances the nutritional value, making it a source of protein and beneficial probiotics. Typically, Jang comes in various forms, including Doenjang (soybean paste) and Ganjang (soy sauce). These variations are essential in Korean cuisine, adding depth to soups, stews, and marinades. Jang is not only a staple in Korean households but also gaining popularity worldwide for its unique taste and health benefits.