Doenjang is a traditional Korean fermented soybean paste made from soybeans, salt, and water. It is a key ingredient in Korean cuisine, known for its rich, savory flavor and thick texture. The fermentation process can take several months, allowing beneficial bacteria to develop, which enhances its taste and nutritional value. This versatile paste is often used in soups, stews, and marinades, adding depth to various dishes. Doenjang is also a source of protein and essential nutrients, making it a healthy addition to meals. It is commonly enjoyed with rice and vegetables, showcasing its integral role in Korean dining.