Joseon ganjang is a traditional Korean soy sauce that originated during the Joseon Dynasty. It is made by fermenting soybeans and wheat, resulting in a rich, dark liquid with a complex flavor profile. This sauce is a staple in Korean cuisine, used to enhance the taste of various dishes. The production of Joseon ganjang involves a meticulous process that can take several months. It is often praised for its natural ingredients and lack of artificial additives. This soy sauce not only adds depth to meals but also reflects the culinary heritage of Korea, showcasing the importance of fermentation in Korean cooking.