5 Essential Ingredients for Korean Cooking

Across the U.S., Korean restaurants are the hottest ticket in town. As the bold, spicy, sweet, smoky, and umami-rich flavors of fan-favorite dishes like jjigae, bibimbap, bulgogi, and japchae sweep the culinary scene, essential ingredients for Korean cooking are becoming easier to find. Stocking your pantry with these staples is key to making delicious Korean food at home, but these flavor-packed ingredients can also be used in a variety of other dishes from other cuisines as well. Here are the five quintessential pantry ingredients you need to cook Korean food at home like a pro. 

Gochugaru

Gochugaru is a Korean chili powder made from sun-dried red chile peppers. Crimson red with a smoky and fruity edge, it’s an extremely versatile spice and is also an integral part of kimchi, giving the fermented vegetable side its signature color and heat. 

You’ll primarily find two options of gochugaru sold at most stores: coarsely ground flakes and a fine powder. While both versions are commonly found in most Korean pantries, the larger flakes are more versatile and often used to season stews like Kimchi Jjigae. When you want an extra color boost or smoother texture for a sauce, reach for the finer powder. Pro tip: Look for the bright-red Taekyung Nongshim brand of gochugaru chili flakes. One of the leading Korean ingredient food companies, this brand can be found at most major grocery stores and markets specializing in Asian ingredients. ($10 for one pound at hmartdelivery.com)

Gochujang

Gochujang is a fermented red chili condiment made from ground dried red chili peppers (gochugaru), glutinous rice, fermented soybeans, and salt. You’ll find gochujang in Korean favorites like bibimbap, a rice dish topped with assorted vegetables and meats, and tteokbokki, a popular street food made of chewy rice cakes (also called tteok) simmered in a gochugang-based sauce. You can also add gochujang to marinades for a punch of spicy, funky flavor. Find gochujang at most major grocery stores in the international foods aisle. ($15 for 5.3 ounces at kimcmarket.com)

Doenjang

Doenjang is the Korean version of fermented soybean paste. Compared to Japanese white miso, it is darker in color with a more concentrated fermented flavor. Doenjang has a unique pungent taste and is perfect for adding a funky umami flavor to dishes like Doenjang Jjigae. ($13 for 5.3 ounces at kimcmarket.com)

Ganjang

A byproduct of making doenjang, ganjang is sometimes referred to as “Korean soy sauce.” It comes from the liquid separated during the soybean fermentation process and is used primarily to season soups. Compared to Japanese and Chinese soy sauces, it is lighter and saltier with a touch of sweetness. You can also use ganjang as a dipping sauce for dumplings or vegetables. ($17 for 16.9 ounces at kimcmarket.com)

Sesame oil

Used in various Asian cuisines, it should be no surprise that sesame oil is a staple in Korean cooking. It enhances marinades, adds depth to dipping sauces, and serves as a finishing touch for many dishes. Both toasted and untoasted sesame oils are common pantry staples, but for different uses. Toasted sesame oil, which is darker and has a concentrated nutty flavor, is typically used as a finishing oil for dishes like fried rice or japchae. Untoasted sesame oil has a lighter flavor and a medium smoke point, making it more versatile for sautéing or stir-frying. ($5 for 5.5 ounces at amazon.com)