Chunjangs

Chunjangs are a type of Korean side dish, typically served with rice or other main dishes. They are made from a paste of fermented soybeans, which gives them a distinctive tangy and slightly sweet flavor. The paste is mixed with various ingredients such as garlic, ginger, green onions, and sometimes other vegetables like carrots or mushrooms. The mixture is then formed into small, cylindrical shapes and steamed or boiled until they become translucent.

Chunjangs are known for their versatility and can be used in a variety of dishes. They are often added to soups, stews, and stir-fries to enhance the flavor. They can also be eaten on their own as a snack or a side dish. The fermentation process not only adds flavor but also increases the nutritional value of the soybeans, making chunjangs a healthy addition to any meal.

In Korean cuisine, chunjangs are a staple side dish and are often served with dishes like bulgogi, kimchi, and bibimbap. They are also popular in Korean restaurants around the world. The exact recipe for chunjangs can vary, but the basic ingredients and preparation methods remain consistent.