Jung Sang is a traditional Korean dish made from fermented soybeans. It is often used as a base for various sauces and soups, providing a rich umami flavor. The fermentation process enhances its nutritional value, making it a popular ingredient in Korean cuisine. Typically, Jung Sang is prepared by soaking soybeans, grinding them, and then fermenting the mixture. This dish is not only enjoyed for its taste but also for its health benefits, as it is high in protein and probiotics. It is commonly found in many Korean households and restaurants.