Which world cuisine fundamentally relies on three main fermented pastes—Gochujang (chili paste), Doenjang (soybean paste), and Ganjang (soy sauce)—to provide the deep, complex savory foundation for many of its signature stews, soups, and marinades?

💡 Explanation:

Korean cuisine is uniquely defined by the widespread and essential use of three traditional fermented pastes, collectively known as 'Jang,' which provide the distinct umami, heat, and salt balance fundamental to dishes like Kimchi Jjigae and Bulgogi marinades.