In Korean cuisine, the "holy trinity" refers to the three essential seasonings that form the backbone of many Korean dishes: soy sauce (ganjang), sesame oil (cham gireum), and red pepper paste (gochujang). These three ingredients are considered fundamental in creating the distinct flavors that define Korean food. In addition to this traditional holy trinity, there is another widely recognized holy trinity of Korean cuisine, particularly outside of Korea and in the United States, which consists of ganjang (soy sauce), doenjang (soybean paste), and gochujang (chili paste). This trio of fermented flavors adds depth and complexity to almost every Korean meal, showcasing the importance of fermentation in Korean culinary tradition. Together, these combinations of seasonings and fermentation techniques create the signature taste profiles that make Korean cuisine so beloved and sought after around the world.