Soybeans are so important in Korea!

Soybeans are a staple ingredient in Korean cuisine and are used in many ways, including:

• Fermented products

  Soybeans are a major source of protein and are boiled and fermented to create a variety of sauces and pastes, including:

  • Doenjang (fermented soybean paste),

  • Gochujang (fermented red chili paste), and

  • Ganjang (soy sauce).

  • These products are used in most Korean foods like soups, stews, side dishes, snacks and drinks. 

• Other dishes

  Soybeans are also used to make tofu, soy milk, and rice cakes. Rice cakes can be eaten roasted directly, or used in dishes like Deokboki, Chongkukjang and Chigae. 

• Sprouts

  Smaller soybeans are used for sprouting and growing soybean sprouts. 

The tradition of making and sharing fermented soybean sauces is a vital part of Korean identity and heritage, and is registered on the National Intangible Cultural Heritage list.