mudu

Mudu is a traditional fermented soybean paste originating from Korea, known for its rich umami flavor and versatility in various dishes. The name "mudu" (무두) combines the Korean words for "bean" (무, *mu*) and "paste" (두, *du*), reflecting its primary ingredient and preparation method. It is a staple in Korean cuisine, particularly in regional specialties such as *jeonju mudu* and *jeonbuk mudu*, each with distinct characteristics.

The production of mudu involves fermenting soybeans with salt and sometimes other ingredients like garlic, ginger, or chili peppers, which are then aged for months or even years. The fermentation process develops its deep, savory taste and thick, spreadable texture. Mudu is typically used as a condiment, spread on rice, mixed into stews, or incorporated into marinades. It is also a key ingredient in dishes like *sundubu-jjigae* (spicy soft tofu stew) and *kimchi*, where its fermented depth enhances the overall flavor profile.

Beyond Korea, mudu has gained popularity in East Asian and global cuisines for its bold, complex taste. It is often sold in paste or block form, with variations ranging from mild to spicy, depending on regional preferences and preparation techniques. While similar to other fermented soybean pastes like *doenjang* or *gochujang*, mudu is distinguished by its smoother texture and milder saltiness, making it a versatile yet distinct ingredient in Korean cooking. Its cultural significance extends beyond food, as it is sometimes used in traditional remedies and ceremonies.