As kimchi gained interest as a health food, so did fermented condiments such as ganjang (soy sauce), doenjang (soybean paste), and cheonggukjang (a pungent variety of Korean soybean paste). In particular, doenjang and cheonggukjang have been the focus of public interest because of their cancer-fighting properties. Derived from the same variety of soybean, they all share the same richness, but differ in taste and smell.

The process of making these condiments is unique. Soaked soybeans are first boiled, pounded, and pressed into a block called meju. After a few weeks of drying, the blocks of dried soybeans are placed in an onggi crock and mixed with salt water. The dark liquid that separates out is called ganjang (what westerners call soy sauce) and the remaining solid is called doenjang. The critical part in this process is preparing the meju. After it has dried for about a week, each block is tied with straw twine and hung in a sunny, well-ventilated area to dry and ferment. 25% of the dried block contains oligosaccharides and dietary fiber, as both prevent fat from forming in the body. Moreover, the bacillus subtilis contained in the fermented meju has anti-cancerous effects. In the kitchen, ganjang is used to season vegetables and soups, and as a dressing for fried dishes, pancakes, or grilled fish. Doenjang is used to make soups or stews, or as a dip for raw vegetables. Cheonggukjang, best known for its pungent smell and taste, takes less time to prepare. Boiled soybeans are fermented for two to three days, and the resulting paste is used to make vegetables and tofu soup. Rich in soy protein, vitamins and minerals, cheonggukjang is a nutritiously balanced food. Its enzymes and microbes stimulate the body’s metabolism, thereby preventing fat buildup, while its rich store of vitamin E helps maintain radiant, healthy skin.