 A byproduct of soy milk production is "biji" or "kong-biji", which is used to thicken stews and porridges.Soybeans may also be one of the beans in "kongbap", boiled together with several types of beans and other grains, and they are also the primary ingredient in the production of fermented condiments collectively referred to as "jang", such as soybean pastes, "doenjang" and "cheonggukjang", a soy sauce called "ganjang", chili pepper paste or "gochujang" and others.Mung beans are commonly used in Korean cuisine, where they are called "nokdu" (; Hanja