 Koreans’ ancestors created various types of sauces to salt, add flavor, and season food.Ganjang (soy sauce), doenjang (soybean paste), cheonggukjang (rich soybean paste), and other sauces are used to flavor kimchi, pickles, rice cakes, braised food, soups, and almost every other type of Korean dish.All Koreans grow up on the savory, aromatic taste of their mothers’ sauces.