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Jang are fermented sauces – such as soybean paste, soy sauce and red chili paste – that form the basis of the Korean diet. Jang sauces can be paired with vegetables, fish and meat. They can also be used to preserve food. The recipes vary from one household to the next and are believed to embody each family’s history and traditions. For instance, some families store aged soy sauce for decades to keep the taste of the food constant over time.