Doenjang Jjigae (된장찌개) is an extremely common Korean stew that you'll find at many restaurants, especially if you're a fan of Korean BBQ.
It's made of soybean paste. But not just any soybean paste. It's made of fermented soybean paste. This means that the beans are left to age - kind of like aging kimchi.
However, while fermenting kimchi gives cabbage its distinctive sour taste, fermenting soybeans creates a smell that can only be described as... well, kind of gross. But it only smells bad before you've tried it! Once you can recognize the smell and have tried it, you'll probably enjoy it. I'd highly recommend giving it a try, and not worrying about the initial smell. You'll soon get over it, as I did.
Give it a try if you get the chance, and check out my video about it here to learn more.