Traditional fermented condiments essential to Korean cuisine. These include ganjang (soy sauce), doenjang (fermented soybean paste), gochujang (fermented chili paste), and ssamjang (a dipping sauce made from a combination of jang).

Each jang is made through a meticulous fermentation process, and is celebrated for its rich, umami-packed flavors. These condiments are used to season soups, stews, marinades, and side dishes, adding depth and complexity to Korean dishes.

Beyond their flavor, jang is also known for its health benefits, including aiding digestion and providing probiotics, making it a staple of Korean cooking for both taste and wellness.