Known as a true comfort food in Korea, this dish is reminiscent of a home cooked meal from childhood. It is eaten at all times of day for breakfast, lunch or dinner. Doenjang in particular has a history dating back over 2000 years, to the Three Kingdoms Period of Korea. During this time, fermented soybean products were at the heart of Korean cuisine. The soybeans that make doenjang are soaked, boiled, pressed, ground and formed into blocks for fermentation. For the fermentation process, the beans are washed, dried, submerged in brine and finally mashed to become doenjang. The liquid leftover from creating doenjang becomes Korean soy sauce, known as ganjang.