The three Korean mother sauces — Doenjang (된장), Ganjang (간장), and Gochujang (고추장) — originate from Meju, a traditional fermented soybean base. These mother sauces form the backbone of Korean cuisine and serve as the base for countless Korean sauces, condiments, and seasonings. By combining them with natural ingredients, a rich balance of sweetness, spiciness, saltiness, and deep savory flavor is created. The complexity of flavor is remarkable, as all of the sauces are made entirely from natural ingredients, without added sugar or artificial additives.