Korean Pantry Essentials

Soy Sauce 간장 (ganjang)

Ganjang is a versatile staple in Korean cooking, used much like salt. Traditional ganjang is made with soybeans, salt, and water, though commercial versions may include wheat and sweeteners. It’s perfect for stir-fries, stews, marinades, and more. When buying, opt for “naturally brewed” ganjang for superior flavor and depth. Japanese soy sauce can serve as a substitute.

Read more about Ganjang and its making process here.

Light Soy Sauce 국간장 (guk-ganjang)

Guk-ganjang is saltier than regular ganjang and traditionally refers to soy sauce aged for less than a year. Its salty yet less sweet taste makes it ideal for light soups and namul (seasoned vegetable) dishes. Regular ganjang (above) or fish sauce can be used as substitutes.

Read more about Ganjang and its making process here.

Soybean Paste 된장 (Doenjang)

Doenjang is fermented soybean paste with a deep savoriness. It’s commonly used in soups, stews like Doenjang Jjigae, and as a base for dipping sauces. This paste is packed with probiotics and adds a complex, savory depth to Korean dishes. It is often compared to miso but has bolder and more pungent flavors.

Read more about Doenjang and its making process here.

Red Chili Paste 고추장 (Gochujang)

A signature Korean ingredient, gochujang is a thick, sweet, and spicy fermented chili paste. It’s traditionally made from gochugaru (Korean red chili powder), fermented soybeans, and glutinous rice, creating a balanced heat perfect for dishes like Bibimbap and Tteokbokki. It also works well in braises, stews, salad dressings, and dipping sauces.

Read more about Gochujang and its making process here.

Fish Sauce 액젓 (Aekjeot)

Korean fish sauce is commonly used in kimchi-making and for seasoning soups and stews. It’s saltier and has a more delicate fish flavor compared to Southeast Asian fish sauces. Among the fish sauces, Myeolchi-aekjeot (anchovy sauce) is the most commonly used.

• Myeolchi-aekjeot (멸치액젓) – Anchovy-based, deep umami flavor.
• Kkanari-aekjeot (까나리액젓) – Sand lance-based, milder and slightly sweeter.
• Saeu-aekjeot (새우액젓) – Shrimp-based, briny and rich.

You can substitute with Thai or Vietnamese fish sauce; I recommend Three Crabs or Megachef brand.

Salted Shrimp 새우젓 (Saeu-jeot)

When shrimps are mixed with salt while extremely fresh, they produce a clean, refreshing savoriness with minimal fishiness. Salted shrimp is commonly used to season dishes like aehobak-namul (seasoned zucchini) and is an essential ingredient in kimchi fermentation, adding depth and complexity.

When making kimchi, the recommended ratio is 1 tablespoon of salted shrimp and 1 tablespoon of fish sauce per 1kg of kimchi cabbage (or Chinese leaves). Store salted shrimp in the freezer—it won’t freeze solid due to its high salt content, ensuring it stays fresh for months. Fish sauce or guk-ganjang (light soy sauce) can be used as substitutes.

Black Bean Paste 춘장 (Chunjang)

This dark, savory paste is the base of Jjajangmyeon, Korea’s beloved black bean noodles. It has a deep, slightly sweet and bitter profile that adds richness to stir-fries and sauces.

Sun-Dried Salt 천일염 (Cheonil-yeom)

Sun-dried sea salt is crucial for Korean cooking, especially for kimchi-making. It has natural minerals and is less refined than table salt.

In Europe, Sel Gris de Guérande or other coarse sea salts work well. For kimchi-making, make sure to get uniodized salt for better fermentation.

Red Chili Powder 고춧가루 (Gochugaru)

Made from sun-dried Korean chili peppers, gochugaru boasts spicy, fruity, and slightly smoky flavors. There are two types: coarse (used for kimchi and most cases) and fine (for making gochujang, also ideal for soups and stews). Unless stated, you will need the coarse type.

Look for gochugaru made from Korean-grown peppers for the best quality. Bright red, fresh gochugaru is ideal, but coarsely ground Hungarian paprika or Aleppo pepper can also be used as substitutes.

Rice Syrup 조청 (Jocheong)

Traditionally made with rice, malt, and water, jocheong lends subtle caramel-like sweetness to dishes. It’s available in both Asian stores and organic stores.

You can substitute it with honey or sugar although honey is much sweeter. I personally don’t recommend using high fructose corn syrup.

Toasted & Roughly Ground Sesame Seeds 깨소금 (Kkae-sogeum)

Toasted sesame seeds add a nutty crunch and rich aroma to Korean dishes. Most store-bought sesame seeds are not toasted unless specified. Toasting them brings out a significant difference in flavor. Opt for unhulled sesame seeds as they are more flavorful.

To toast, spread the seeds in a thin layer in a dry pan and stir over medium heat for 3-4 minutes until golden. Be cautious, as they can burn quickly.

Cool them off on a flat tray and use mortar and pestle to roughly grind them. You can also use food processor on pulse mode, but be sure not to overgrind as it might turn into sesame paste.

Sesame Oil 참기름 (Cham-gireum)

Sesame oil is a fragrant, nutty oil frequently used in Korean cooking. It’s roasted and then pressed, so make sure to look for “roasted/toasted” sesame oil.
Sesame oil is often drizzled over Bibimbap, mixed into dipping sauces, or used in marinades to enhance depth of flavor. A small amount goes a long way in adding warmth and richness to a dish.

I recommend Queensbucket brand for their top quality, artisanal sesame oil. Alternatively, organic stores have good quality sesame oil too.

Perilla Oil 들기름 (Deul-gireum)

Perilla oil has a distinctive nutty and slightly herbal flavor. It is often used in namul (seasoned vegetable dishes) and as a finishing touch to soups and rice dishes. Rich in omega-3 fatty acids, it offers both flavor and nutritional benefits.

Also for perilla oil, I recommend Queensbucket brand for their top quality perilla oil.

Short-grain Rice 쌀 (Ssal)

Rice is the foundation of Korean cuisine, making it the centerpiece of every meal. Koreans primarily eat short-grain rice, similar to Japanese sushi rice, which has a higher starch content than long-grain varieties like jasmine or basmati. This gives it a firmer, stickier texture that requires soaking before cooking.

Want to cook the perfect rice? Check out my step-by-step guide!

Depending on where you live, rice availability may vary. I try to choose locally grown short-grain rice for freshness and sustainability. Since I live in the Netherlands, where rice isn’t grown, I usually get Italian-grown short-grain rice as a close alternative.

Multi grains 잡곡 (Japgok)

Koreans love to mix in various grains to Bap 밥(cooked rice). Indigenous Korean grains include barley, yellow & green millet, black rice, red rice, sorghum, etc. A traditional dish, Ogokbap (오곡밥, five-grain rice), is enjoyed during Jeongwol Daeboreum, the Full Moon Festival on the 15th day of the lunar January.

Indigenous(to Korea) or not, multi grains make a great addition to your rice. Nowadays we have multi grains from all over the world, why not try something new? Looking to mix grains into your rice? Read my guide to multi-grain rice for tips!

Soybeans 콩 (Kong)

Soybeans are a cornerstone of Korean cuisine, forming the base of Jang (장)—Korea’s essential fermented sauces. Beyond that, soybeans are used to make tofu, soups, and even sprouted into Kongnamul (콩나물, soybean sprouts).

Curious about the fermentation process? Visit my Fermentation Guide!

Red beans 팥 (Pat)

Also known as adzuki beans, red beans are loved for their naturally sweet aroma and rich flavor. They are commonly found in Korean desserts and porridges, but they can also be mixed into rice to make Patbap (팥밥, red bean rice)—a rice dish often prepared for birthdays.

You can find dried red beans in stores (Asian shops and organic stores in many countries in Europe has them) or even online.

Thin noodles 소면 (Somyeon)

These dried wheat noodles are a staple in Korean cooking. If you can’t find Korean somyeon, Japanese somen or Chinese sumian noodles make good substitutes.

They cook in just three minutes, but be sure to rinse them under cold running water for the best texture.

Learn how to cook somyeon noodles with my step-by-step recipes:

• Kong-guksu (soymilk noodle soup)
• Bibim-guksu (spicy cold noodles)

Glass noodles 당면 (Dangmyeon)

These sweet potato starch noodles, also called Korean vermicelli, have a uniquely chewy and firm texture. They are a key ingredient in Japchae (잡채, Korean stir-fried glass noodles & vegetables).

Depending on the recipe, they need to be soaked or boiled before cooking. Keep in mind that they expand significantly when cooked—about 30g is enough for one portion, especially when paired with vegetables.

Try making Japchae with my easy & authentic recipe!

Tofu 두부 (Dubu)

A must-have for any plant-based diet, tofu is made from protein-rich soybeans and is a great addition to soups, stews, and side dishes.

On lazy weeknights, I love a warm block of tofu with kimchi. I usually opt for Korean brands, as they tend to be softer than those found in Western supermarkets. The difference in texture comes from how tofu is used—Korean tofu is more commonly steamed, pan-fried, or used in soups and stews, while Western tofu is often stir-fried.

Explore different tofu dishes in my blog.

Dried Pyogo / Shiitake Mushroom 건표고버섯 (Pyogo-beoseot)

Adds umami-rich depth to broths, stews, and marinades. Soaking in warm water rehydrates them, creating a flavorful soaking liquid that can be used in cooking.

Dried Red Chili Pepper 건고추 (Geon-gochu)

Used to infuse spice and smokiness into stews, kimchi, and sauces.

Napa/Chinese Cabbage 배추 (Baechu)

A staple in Korean cuisine, especially for making kimchi, but also used for soups, and various vegetable side dishes.
In Korea, one head usually weighs around 2,5 to 3 kg, while in Europe, they tend to be smaller around 0,6 to 1,5kg.
Colder months are the best season to savor these cabbages as sweetness and slight nuttiness would develop more. They are also firmer, resulting in crunchy texture.
Look for ones that are moderately dense with firm texture. Stems shouldn’t be too thick and green leaves should be present on the outer layer, while it has bright yellow colored leaves in the center.

Korean Radish 무 (Mu)

A crisp, mildly sweet radish often used in soups, stews, and kimchi. It tastes the best in colder seasons as sweetness develops and harsh spiciness calms down.

In Europe, I often substitute with Kohlrabi when eating it raw, as it is less spicy than regular white radish or daikon but still sweet and crunchy. When I’m cooking, I would substitute with Daikon or Icicle radish.

Green Onion / Scallion 대파 (Daepa)

A versatile ingredient used in soups, stews, pancakes, and garnishes. In Korea, they are much bigger and sometimes called “Korean leek” although the characterstics are much similar to green onion than leek.

In Korean cooking, white part of the stalk is chopped and used to make a mixture of seasonings, while green part is more used for soups & stews.

Spring Onion 쪽파 (Jjokpa)
right hand side in the photo

Milder and smaller than green onions, these are commonly used in kimchi, salads, pancakes, to even egg dishes.

They are much more tender than regular green onion / scallions, making them perfect for kimchi. And also dishes like Haemul-pajeon (seafood & spring onion pancake).

Dried Laver 김 (Gim / Nori)

Dried laver is a common seaweed used in Korean cooking, but there are different types depending on the purpose.

• For Kimbap (Seaweed Rice Rolls):
  Kimbap laver is usually thicker and sturdier than the kind used for snacking, so it holds its shape when rolled.
  When buying, look for sheets labeled specifically for kimbap or sushi to make sure it holds together well when making rolls.
• For Serving with Rice:
  Some dried laver is sold in large, unroasted sheets, which can be toasted at home over a flame or in a dry pan to make gim-gui (toasted seaweed). This toasted seaweed is often brushed with sesame oil and salt, then cut into smaller pieces for eating with rice or wrapping food like ssam (vegetable rice wraps).

Tip: Store in an airtight container in a cool, dry place to maintain freshness. You can also store it in the freezer.

Dried Sea Mustard 미역 (Miyeok / Wakame)

Miyeok has a soft yet slightly chewy texture when rehydrated and is primarily used in soups and stews. The most well-known dish is miyeok-guk (seaweed soup), also called “birthday soup”, traditionally eaten on birthdays and by new mothers. It can also be added to salads or stir-fries. Look for them at Asian grocery stores.

Tip: Soak dried miyeok in warm water for 10-15 minutes until it expands and softens. Rinse well to remove any grit, then cut into smaller pieces if needed before cooking.

Dried Kelp 다시마 (Dashima / Kombu)

Dashima is a key ingredient for making stock and broth, adding deep umami flavor to soups and stews. It’s essential in dishes like Kimchi jjigae (kimchi stew) and Doenjang jjigae (soybean paste stew) and is also used in making base stock for Korean cooking. Look for them at Asian grocery stores. These are sometimes pre-cut into smaller pieces.

Tip: To make dashima broth, rinse the kelp to remove any sand or debris, then add it to a pot of cold water. Slowly heat the water until it comes to a simmer, then remove the kelp right after the broth boils. The broth can be used as a base for soups, stews, and even kimchi preparation. The softened kelp can also be sliced and added to side dishes or stir-fries.

Dried Anchovies 멸치 (Myeolchi)

Dried anchovies come in different sizes, each suited for specific uses in Korean cooking.

• Large anchovies : Used for making broth (e.g., anchovy-kelp stock for soups and stews). The heads and guts are often removed to prevent bitterness.

• Medium anchovies : Used for stir-fried dishes like myeolchi-bokkeum (stir-fried anchovies with soy sauce or gochujang).
• Small anchovies : Softer in texture and also used for stir-fried dishes.

Tip: Store dried anchovies in the freezer to keep them fresh longer.

Fish cake 어묵 (Eomuk / Odeng)

Korean fish cake is different from Japanese kamaboko or Southeast Asian fish cakes because it’s often made with more wheat flour and seasonings, giving it a chewy yet slightly bouncy texture. It’s commonly used in tteokbokki.

If Korean fish cakes are unavailable, Japanese fish cake or fish tofu can work, but they may have a firmer texture or a different seasoning profile.

Tip: Look for fresh fish cakes with a high fish content (over 50%) and minimal additives.

Dried Pollack 황태 (Hwangtae / Bugeo)

Hwangtae is freeze-dried pollack, which gives broths a rich, deep flavor but can also be rehydrated and used in stir-fried or seasoned dishes like hwangtae-muchim (seasoned dried pollack salad).

Tip: Good hwangtae should be light, golden-colored, and have a slightly crisp texture before soaking. Avoid ones that feel damp or have a strong, stale smell.