Kongdoori is a traditional Korean dish made from fermented soybeans. It is often used as a seasoning or condiment, adding a rich, savory flavor to various dishes. The fermentation process enhances its nutritional value, making it a popular choice in Korean cuisine. Typically, Kongdoori is served with rice or used in stews and soups. It can also be enjoyed as a dip for vegetables or meats. This versatile ingredient is appreciated for its umami taste and is a staple in many Korean households, contributing to the overall health benefits of the diet.