Yang-eum 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 source of protein and beneficial probiotics. Typically, Yang-eum is used in Korean cuisine to enhance the taste of stews, soups, and marinades. It can also be enjoyed as a dipping sauce for vegetables or meats. This versatile ingredient is a staple in many Korean households, reflecting the importance of fermentation in Korean food culture.