Korean Pantry Essentials
Stock your kitchen with these core Korean ingredients and you can make almost any recipe on this site. Each one earns its place.
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Gochugaru
Korean red pepper flakes — the backbone of kimchi, tteokbokki, and most Korean stews. Look for sun-dried, coarsely ground flakes.
Gochujang
Fermented red pepper paste with a sweet-spicy kick. Essential for bibimbap, tteokbokki, and marinades.
Doenjang
Korean fermented soybean paste, deeper and earthier than Japanese miso. The base of doenjang jjigae.
Soy Sauce
Korean soy sauce (ganjang) is lighter and saltier than Japanese soy sauce. Used in nearly every Korean dish.
Sesame Oil
Toasted sesame oil adds a nutty aroma to finished dishes. A few drops transform any banchan.
Rice Vinegar
Mild, slightly sweet vinegar used in pickles, dressings, and dipping sauces.
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.
Dried Anchovies
The foundation of Korean soup stock (dashima-myeolchi yuksu). Large ones for broth, small ones for banchan.
Dried Seaweed
Dried kelp (dashima) used alongside anchovies for stock. Also great in side dishes.
Dried Seaweed Sheets
Roasted seaweed (gim) for gimbap, rice wraps, and snacking.
Glass Noodles
Sweet potato starch noodles (dangmyeon) for japchae and hot pot dishes.
Kimchi
Fermented napa cabbage — the soul of Korean cuisine. Store-bought works, homemade is better.
Korean Radish
Crisp, slightly sweet radish (mu) for soups, pickles, and kkakdugi.
Perilla Oil
Nutty, earthy oil from perilla seeds. Distinctly Korean, used in namul and dressings.