Red pepper paste, bean paste and soy sauce are essential to the Korean diet. Traditionally, the making of these condiments was an annual event which demonstrated a homemaker's cooking expertise.

Soybeans, the main ingredient of all three condiments, are rich in protein and said to contain anti-cancer agents. Soy sauce is a mixture of salt, soybeans and flour. A soybean malt called meju is made and fashioned into blocks. After they have dried and stored for some time, these blocks are soaked in water and allowed to ferment. The result is soy sauce.

The remaining bean dregs become bean paste. This bean paste, called toenjang, is used as a soup base or a condiment to be wrapped with rice and lettuce or other greens.

Red pepper paste is made of ground meju, red pepper powder, malt, and salt. Its color, texture and flavor are often considered an indicator of a homemaker's culinary abilities.