Dwaenjang (된장) is one of the staple condiments in every Korean kitchen. It's made of fermented soybean paste. It's much similar to miso paste in Japan.
It's traditionally aged in big clay jars put in the yard of the house. Its used in soup, marinade, and your everyday meat/vegetable dip. Since it's made of soy, it's got health benefits. According to my acupuncturist, who is a doctor of Oriental Medicine (Chinese Medicine), even a daily consumption of this isn't bad at all. Instead of a meticulous bone soup, a handful of spinach and onion with this paste can make a nutritious soup to go with your meal. You can also use Chinese cabbage or Pechay Baguio instead of spinach.
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