What sauces are used in Korean cooking?

Korean cooking features a variety of essential sauces that contribute to its distinctive flavors. Key sauces include gochujang, a fermented red chili paste that adds spice and depth; doenjang, a fermented soybean paste used for its umami richness; and soy sauce, which is commonly used for seasoning and marinades. Other important sauces include ssamjang, a dipping sauce made from a blend of doenjang and gochujang, and ganjang, a traditional soy sauce that enhances dishes with its salty flavor.