두기 is a traditional Korean dish made from fermented soybeans. It is often used as a base for various soups and stews, providing a rich, savory flavor. The fermentation process enhances the nutritional value, making it a good source of protein and vitamins. In Korean cuisine, 두기 is commonly paired with ingredients like tofu, vegetables, and meat to create hearty meals. It is also a key component in dishes such as 된장찌개 (soybean paste stew) and 된장국 (soybean paste soup), showcasing its versatility and importance in everyday cooking.