Dangku

Dangku is a traditional Korean fermented soybean paste that holds significant cultural and culinary importance in Korean cuisine. The name "dangku" (당구) is derived from the Korean words *dang* (당), meaning "sweet," and *gu* (구), referring to the paste itself. It is a type of *jang* (장), a broad category of Korean fermented seasonings, and is closely related to *doenjang* and *gochujang*, though it differs in texture and flavor.

Dangku is made by fermenting whole soybeans with salt and a starter culture, often for several months or even years, resulting in a thick, sweet, and savory paste. Unlike doenjang, which is made from soybean flour, dangku retains the texture of whole beans, giving it a distinct, slightly chewy consistency. The fermentation process produces a rich umami flavor, balanced by a subtle sweetness, which makes it a versatile ingredient in Korean cooking.

Traditionally, dangku was used as a condiment, spread on rice or mixed into stews, but it is also a key component in dishes like *dangku jjigae* (dangku stew) and *dangku namul* (dangku-seasoned vegetables). It is also sometimes used in marinades or as a base for sauces. In modern Korean cuisine, dangku is appreciated for its depth of flavor and is often paired with ingredients like mushrooms, seafood, or pork to enhance their natural tastes.

Beyond its culinary uses, dangku reflects Korea’s long-standing tradition of fermentation, a method that preserves food while developing complex flavors. It is also a staple in Korean households, often homemade and passed down through generations, though commercially produced versions are widely available. Its unique taste and texture make it a cherished element of Korean gastronomy, embodying the country’s culinary heritage.