When people started settling on the Korean peninsula, the indigenous staples included soybean, millet, a wild grass called pi and a few other grains. Many of these have disappeared from Korean dinner tables since foreign grains, such as rice and wheat, were introduced to Korea. However, Koreans have devised a variety of ways to process and store soybeans, which remain an essential element of the Korean diet.Fermented soybean paste in Korea is used as a spice and condiment.Doenjang, the fermented soybean paste is a kitchen staple used for seasoning, as a basic ingredient in soups, a deodorizer in the refrigerator and as a neutralizer for insect bites and burns. It has excelllent anticancer properties and is a good source of protein also.