Dark Brown Sugar

Dark brown sugar (heukseltang) in Korean cooking serves a different role than in Western baking — it is primarily used as a seasoning agent in braised dishes (jorim), marinades, and traditional sweets. While refined sugar is a relatively modern addition to Korean cuisine, various forms of sweeteners including grain malts (yeot, jocheong) and honey have been used for millennia. The Donguibogam discusses sweetness as a fundamental flavor that tonifies the spleen and harmonizes other flavors. Dark brown sugar, with its molasses-rich depth, is preferred over white sugar in many Korean recipes because its complex caramel notes complement the fermented flavors of soy sauce and doenjang, creating the characteristic sweet-savory glaze of Korean braised dishes.