Kaihoon

Kaihoon refers to a traditional Korean fermented dish primarily made from soybeans. It is a fundamental ingredient in Korean cuisine, similar in concept to soy sauce or miso in other East Asian cultures. The fermentation process typically involves soybeans, salt, and water, and can take several months to complete.

The resulting product is a complex liquid with a savory, umami-rich flavor. Kaihoon is used extensively as a base for many Korean soups, stews, and marinades. It provides depth and a characteristic salty-sweet taste that is essential to many Korean dishes. While the core ingredients remain consistent, regional variations and slight differences in preparation can lead to variations in flavor and aroma.

The production of kaihoon is a time-honored practice in Korea, often passed down through generations. The quality of the kaihoon is highly regarded and can significantly impact the final taste of the food. It is a versatile condiment and cooking ingredient that plays a vital role in the everyday diet of many Koreans.