Doenjang is a fermented Soy Bean Paste. A special ingredient in many Korean recipes, Doenjang can also be eaten as a dipping sauce. Doenjang is more commonly mixed with garlic, sesame oil, and sometimes gochujang to produce ssamjang, which is then traditionally eaten with or without rice wrapped in leaf vegetables, which is known as 'ssambap', which goes well with popular Korean meat dishes such as bibimbap, samgyeopsal, bulgogi, and bossam.