Makjang
It is a kind of fast-matured soybean paste commonly used in southern areas of Korea. Makjang is made from uncooked sweet rice, sea salt, sugar, and fermented soybean flour. It tastes a bit salty, spicy, and nutty with a light brown color. Normally, Makjang can be eaten with the traditional Korean dishes like meat wrap, or made into stew or soup that is similar to miso soup.
Mint
The flavor of mint is made from peppermint and spearmint, and it tastes sweet, fresh and cool. It is native to west Asia and Mediterranean. It was then brought to America with colonists. People use mint to flavor candy, gum, baking, and tea. Besides, it is used to flavor meat, fish, and vegetables. Mint is also used as a medicine to cure diseases like headaches, heartburn, and indigestion.
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