Korean Pantry Essentials

Gochugaru

Korean red pepper flakes — the backbone of kimchi, tteokbokki, and most Korean stews. Look for sun-dried, coarsely ground flakes.

Try it in: Braised Monkfish (Simplified), Fish Roe Soup, Army Stew

Gochujang

Fermented red pepper paste with a sweet-spicy kick. Essential for bibimbap, tteokbokki, and marinades.

Try it in: Korean Rice Burger, Spicy Glass Noodle Salad, Spicy Cold Noodles

Doenjang

Korean fermented soybean paste, deeper and earthier than Japanese miso. The base of doenjang jjigae.

Try it in: Boiled Pork Belly Wraps, Soybean Paste Stew, Simple Soybean Paste Soup

Soy Sauce

Korean soy sauce (ganjang) is lighter and saltier than Japanese soy sauce. Used in nearly every Korean dish.

Try it in: Braised Monkfish (Simplified), Korean Rice Burger, Spicy Glass Noodle Salad

Sesame Oil

Toasted sesame oil adds a nutty aroma to finished dishes. A few drops transform any banchan.

Try it in: Braised Monkfish (Simplified), Korean Rice Burger, Spicy Glass Noodle Salad

Rice Vinegar

Mild, slightly sweet vinegar used in pickles, dressings, and dipping sauces.

Try it in: Spicy Glass Noodle Salad, Spicy Cold Noodles, Spicy Cold Buckwheat Noodles

Mirin

Sweet rice wine that adds subtle sweetness and shine to braised dishes and sauces.

Fish Sauce

Adds deep umami to kimchi, stews, and dipping sauces. A little goes a long way.

Try it in: Korean Steamed Egg, Quick Cubed Radish Kimchi

Dried Anchovies

The foundation of Korean soup stock (dashima-myeolchi yuksu). Large ones for broth, small ones for banchan.

Try it in: Stir-Fried Dried Anchovies

Dried Seaweed

Dried kelp (dashima) used alongside anchovies for stock. Also great in side dishes.

Try it in: Seasoned Seaweed Salad, Seaweed Soup

Dried Seaweed Sheets

Roasted seaweed (gim) for gimbap, rice wraps, and snacking.

Try it in: Tuna Mayo Rice Bowl, Korean Seaweed Rice Roll, Banquet Noodles

Glass Noodles

Sweet potato starch noodles (dangmyeon) for japchae and hot pot dishes.

Try it in: Spicy Glass Noodle Salad, Short Rib Soup, Seafood Glass Noodle Stir-Fry

Kimchi

Fermented napa cabbage — the soul of Korean cuisine. Store-bought works, homemade is better.

Try it in: Mung Bean Pancake, Boiled Pork Belly Wraps, Army Base Stir-Fry

Korean Radish

Crisp, slightly sweet radish (mu) for soups, pickles, and kkakdugi.

Try it in: Fish Roe Soup, Frozen Pollack Stew, Braised Beef Short Ribs

Perilla Oil

Nutty, earthy oil from perilla seeds. Distinctly Korean, used in namul and dressings.

Try it in: Aster Scaber Greens