Midang 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, Midang is served with rice and vegetables, or used in soups and stews. It can also be enjoyed as a dip for fresh vegetables. This versatile ingredient is appreciated for its health benefits, including high protein content and probiotics, which support digestive health.