Cheh

Cheh is a traditional Korean fermented soybean paste that is widely used in Korean cuisine as a seasoning and flavor enhancer. It is made through a fermentation process involving soybeans, salt, and sometimes other ingredients like garlic, ginger, or chili peppers. The fermentation can take several months to years, depending on the desired flavor profile, ranging from mild and sweet to bold and pungent.

Cheh is often categorized into several types based on its fermentation period and ingredients. One common variety is *cheongyang cheh*, which is fermented for about a year and has a sweet, mild flavor. Another type is *jeotgal cheh*, which is made with fermented seafood and has a stronger, saltier taste. There is also *chonggak cheh*, a spicy variant that incorporates chili peppers for added heat.

In Korean cooking, cheh is used in a variety of dishes, including stews, soups, and marinades. It adds depth of flavor, umami richness, and a slight funkiness that balances other ingredients. Cheh is also commonly used as a condiment, spread on rice, noodles, or vegetables, or mixed into dips and sauces. Its versatility makes it a staple in Korean households and restaurants.

Beyond its culinary uses, cheh has historical significance in Korean culture. Fermented foods like cheh have been a part of Korean cuisine for centuries, reflecting traditional preservation methods and dietary habits. Today, it remains an essential component of Korean gastronomy, appreciated for both its taste and its cultural heritage.