2025-08-27 16:42 Gentle Nutrition

10 Essential Korean Ingredients for Your Korean American Pantry

In the last few years, I started sharing more recipes from my Korean American kitchen and experimenting with new-to-me Korean recipes. As someone who didn’t grow up with most of these ingredients or dishes, it’s been a fun, creative, and challenging way to reconnect with my heritage.

Now, I’m excited to share some of what I’ve learned with you!

Consider this list as a quick-start guide if you’re new to cooking Korean food in the United States. These Korean pantry essentials will set the foundation for many flavorful dishes. But they’re versatile enough to also complement other cuisines and recipes. It sucks to invest in a “special” ingredient only to realize it has limited use! That’s not the case here, as these are all things you’ll be able to use over and over again.

Use the links here to jump ahead. These Korean pantry staples are listed in no particular order, but I highly recommend sourcing all of them so you’re never limited in the kitchen!

Table of Contents for Essential Korean Ingredients

Gochugaru: Korean Chili Pepper Flakes

Starting things off with what might be THE most essential ingredient for Korean cuisine: gochugaru!

“Gochu” means “chili pepper” and “garu” means “powder”.

Chili peppers were introduced to the Korean Peninsula in the 16th century, by way of the Iberian Peninsula (Portugal and Spain). As the Portuguese colonized the Americas, they were introduced to peppers (among other indigenous foods) and began using them for trade purposes. Although they’re not originally native to Korea, chili peppers made a significant impact on the cuisine. Nowadays, the bright red color and smoky, sweet, spicy flavor is an a signature mark of Korean cuisine.

But don’t think you can swap other chili powders for gochugaru. If you use Italian red pepper flakes (like the kind you use on pizza) or ground cayenne pepper, you might end up with an overly spicy dish that just tastes a little “off”. Korean chili powders don’t include seeds. This means they smell amazing, since they have the same fragrant, aromatic compounds. But with far less heat or spice.

Gochu chilis, a uniquely Korean chili, are only about 1000-1500 Scoville units. To put that in perspective, a jalapeño is about 2000 Scoville units. I find it more like a pleasant tingling sensation vs. in-your-face fiery heat or extreme spice.

You’ll find two types as you’re shopping: coarse gochugaru and fine gochugaru. The fine version is ground to almost a powder, and primarily used for making gochujang or adding color to certain dishes. It’s very similar in taste but can give your dishes a more smooth texture.

I recommend buying coarse gochugaru. This is going to be your all-purpose, go-to, use for anything pepper flake. With this, you’ll be able to make your own kimchi, season your soups and stews to perfection, strike the perfect flavor for your favorite side dishes, or add a vibrant, colorful garnish to dishes like Blistered Shishito Peppers.

Gochujang: Korean Red Pepper Paste

If gochugaru is the #1 essential Korean ingredient for me, gochujang is a very close second!

“Jang” means “paste” or “sauce”, so gochujang translates to “chili pepper paste”. It’s made from the same Korean chili powder mentioned above, but fermented along with starchy or glutinous rice, soy beans, and salt.

It looks like a deep red, very thick and sticky paste. It comes in various spice levels, so pick one that matches your tolerance for heat and spice. Even if the labels don’t include English, look for a numbered scale on the back of the tubs. Something in the middle (like Level 3) is a good starting point…not to mild, but not too spicy either.

And just like gochugaru, there really isn’t a comparable substitute. A little goes a long way to add tons of flavor, but use it for anything from bibimbap to stews, dipping sauces to stir fries, and even crossover or fusion-style dishes like Gochujang Butter.

Once opened, you need to store it in the fridge. But gochujang can be used in so many different ways, a tub may not last very long! Even if you don’t buy any other Korean ingredients, these first two will serve you very well.

Gochujang (left) and doenjang (right) are considered two of the Korean “mother” sauces even though they’re more like a thick paste. Needless to say, I recommend having some of both in your kitchen at all times!

Doenjang: Fermented Soybean Paste

OK, don’t be mistaken…not all Korean food is spicy! In fact, many dishes are very mild or not spicy at all. And part of that is thanks to doenjang (pronounced den-jAHng), a sort of sister or cousin sauce to gochujang.

Doenjang, or fermented soybean paste, is deliciously funky in flavor. The longer it’s fermented, the darker in color and the more intense the flavor. To me, it seems pretty salty but also a little sour, a little earthy, and has barely a hint of toasted or malty flavor. In other words, it’s a complex flavor that tends to coat your entire mouth if you taste it plain.

But don’t eat it that way…put it in recipes! You can easily make slow-cooked, brothy soups (guk). You can also season your shared side dishes (banchan) or add to marinades and sauces. You’re probably sensing a trend here!

Similar to gochujang, it should be stored in the refrigerator after it’s opened.

One of my favorite uses for doenjang is doenjang jjigae. It’s simple and savory and comes together really quickly as a last-minute meal. I always include sliced onions and chopped zucchini, but you can use potatoes or any other vegetable you want to use up. Add tofu or an egg for protein, serve with leftover rice, and you have a delicious meal in no time!

If you’re curious to learn more, I recommend this post with very thorough explanations of the different types of doenjang from Kimchimari. She covers the many varieties and flavors, as well as answering questions like, “What is the difference between doenjang and miso?”

Street Smart Nutrition Tip: If you’re familiar with Korean cuisine, you might be wondering why ssamjang didn’t make the list, as it’s sold in the same part of the grocery store. Ssamjang is a combination of gochujang + doenjang + aromatics, so if you already have these Korean ingredients you’ll be able to make a version completely customized to your tastes. I prefer it this way, so I don’t buy pre-made ssamjang. But if you want the convenience of a ready-to-eat option, add this to your shopping list, too.

Soy Sauce or Ganjang

This category probably deserves an entire post on it’s own…there are so many different types of soy sauce!

Growing up in the U.S., I thought there were only two kinds. The regular soy sauce (red lid) and low-sodium soy sauce (green lid). Turns out, that’s just a symptom of living in a place where the depth and breadth of Korean cuisine was simplified down to only a couple of options.

Here’s just a glimpse at two types of soy sauce:

Yangjo ganjang: “naturally brewed soy sauce” which is a good all-purpose, basic traditional soy sauce. It’s probably most similar to what you’ll be able to find here in the States, available just about everywhere and relatively inexpensive. This is good for those times you’re using a larger amount, like for brines, braising liquids, or adding volume to a marinade. Sempio or Assi are Korean brands, but you might have an easier time finding Kikkoman, a Japanese brand.
Hansik guk ganjang: “Korean soup soy sauce” or simply soup soy sauce. This version is a more concentrated salty flavor, made through traditional methods and more variability in flavor. The equivalent here might be “artisanal” vs. mass produced at scale. As the name implies, it’s best suited for soups, especially clear ones like tteokguk where you don’t want to darken or cloud the broth but need the added flavor.

If you’re just starting out, I would recommend having each of these. At the very least, get a good all-purpose soy sauce. Later, you can venture into the world of other varieties. But this is absolutely enough to get you going on your culinary explorations. And of course, if you already have another type of soy sauce (like Japanese soy sauce, or shoyu), use what you have before investing in more!

Street Smart Nutrition Tip: Soy sauce is fermented from a cultured grain mixture, usually wheat. It’s not a gluten-free food, so if you need to avoid gluten for any reason, try using tamari instead. The flavor will be slightly different, but I’ve found that tamari yields better results after cooking compared to coconut aminos (another common GF soy sauce substitute).

I recently got a copy of Jang: The Soul of Korean Cooking. I really love this cookbook, not just for the recipes and beautiful images, but also the history, stories, and personalities featured within its pages. Highly recommend if you want to learn more about these essential Korean ingredients!

MSG (Monosodium Glutamate)

Another Korean pantry staple of mine that adds savory, umami flavor is monosodium glutamate (MSG). Don’t let the outdated myths of the past scare you away from this flavor enhancer. Your taste buds will thank you for it!

MSG has about 2/3 less sodium than table salt. It’s an effective way to reduce the overall amount of sodium in your meals without sacrificing great taste.

Korean food is naturally rich in umami flavor, whether from fermentation, dried fish, or seaweed and sea kelp (Korean miyeok or Japanese wakame). And many people cite MSG as the “secret” for achieving that hard-to-replicate restaurant taste.

Turns out, it’s not very hard at all if you pick up an inexpensive bag of MSG! I like the Ajinomoto brand that can be transferred into smaller jars or shaker bottles. Or, if you’re shopping locally, you can try Ac’cent brand which I’ve seen in the spice section at some grocery stores.

Get started with this All-Purpose MSG Seasoning Blend (which I use on just about everything) or check out my Beginner’s Guide to Cooking with MSG.

And just remember: a small amount goes a long way. You can always add more, just like how you might salt a recipe “to taste”.

Don’t worry about accidentally eating “too much” though. Not only will you not be eating anywhere close to the amount that might potentially cause fleeting symptoms, but your food probably won’t taste good anymore anyways. “Too much” MSG can start to taste bitter or unappetizing.

Rice Wine Vinegar or Mirin

Vinegar and cooking wine adds a much-needed acidity to many dishes. Almost every cuisine has their own version, and Asian cuisines are no different!

Even though you might already have something like white vinegar, balsamic vinegar, or apple cider vinegar in your pantry, I think some kind of rice vinegar is a necessary addition.

Any good quality rice vinegar works well, like a brown rice vinegar or Japanese mirin, which is slightly sweeter.

Toasted Sesame Oil

To me, nothing changes the flavor profile of a dish quite like toasted sesame oil. It’s luxurious texture and nutty, toasted flavor is instantly recognizable once you’ve tried it.

But be aware that it has a lower smoke point than other cooking oils. So don’t use it for stir fries or grilling where you’re using extremely high heat. Instead, add it towards the end of cooking or just before serving. Try it with rice dishes, mixed into a dipping sauce, or brushed over grilled or bbq’ed meats or tofu. I even add a little bit to DIY salad dressings sometimes. This Massaged Kale Salad with Sesame-Lime Dressing is a good example.

If you’re using it often, you can get a big bottle and store it at room temperature. But if you plan to use it more sparingly, I recommend getting a smaller bottle.

And as a bonus ingredient, I will also include toasted sesame seeds. They add nice crunch and texture, plus the subtly nutty flavor is really pleasant against rich sauces or marinades. Plus, they make for a nice garnish to make your dishes feel a little fancy, like restaurant quality!

Onions, Garlic, Ginger (Aromatics)

To say you need these ingredients would be an understatement. The average person in Korea eats over 14 pounds of garlic every year!

And as you’ll see in many Korean recipes, onions (including sweet onions and green onions), garlic, and ginger are all used in plentiful amounts. Aromatics like these add flavor that builds throughout the cooking process. They contribute some pungency and the aromatic compounds make each dish smell amazing.

You don’t technically have to have all three in every dish. But experimenting with the volume and ratio in stir fries, sauces, stews, soups, and meat marinades will help you learn how to build depth of flavor in your cooking.

Intimidated by all the chopping, mincing, and grating? It’s OK! I’m not a purist…although some home cooks are. If that’s you, stick with fresh garlic and ginger. But I like to use those when I can, and in other situations I turn to pre-minced or grated options. This can be a huge time-saver for meal prep or if you’re cooking in large quantities. Or just keep them as backup in your fridge for those times when you forgot to pick up the fresh version.

Sugar or Sweetener

There are many instances where adding a little bit of sweetness rounds out the flavors and balances the spiciness or saltiness. And Korean cuisine is no different!

We use a variety of sugars and sweeteners. First is just the standard white granulated sugar. I use this in marinades or the braising liquid for jorim recipes. Try my Dubu Jorium (Spicy Korean Braised Tofu) or Daegu Jorim (Spicy Korean Braised Cod) to see what I mean.

But we also keep dark brown sugar on hand for a slightly different type of sweetness. To me, this seems to add a more caramel-like sweetness which I love for KBBQ recipes and grilling. We also use honey, and to an even lesser degree, maple syrup. However, both of these have very distinct flavors so I use them sparingly. I might use them in a light dressing or beverage but my go-to is just the plain ol’ white sugar.

That being said, if you want to take your Korean American cooking to the next level, try adding brown rice syrup or green plum extract (maesil cheong) to your pantry. While this product used to be quite difficult to find in the United States, it’s now much easier to find it in Korean grocery stores and online. It’s often added to bulgogi or galbi recipes, kimchi, or as a hot or cold drink (similar to the way yuzu marmalade is used for yuzu tea, or yuja-cha).

Note that this green plum extract is perishable, so once you open the bottle it should be stored chilled in the fridge, not the pantry.

Rice

Last but certainly not least…if you’re worried about carbs, don’t be! One thing non-Koreans sometimes forget is that many of our foods are meant to be served with rice. We have plenty of rice dishes, to be sure. But when you start getting into all the saucy, stewy, juicy recipes you will definitely want something to soak it all up.

Rice isn’t the only grain that’s commonly used in Korean cuisine. There’s also barley, buckwheat, millet, sorghum, and beans. Sometimes they’re all combined into to make Korean-style multigrain rice. But if you’re going to start anywhere, start here!

Another reason to start with rice: rice tends to balance out the more heavily spiced or salty dishes. If you ever thought something was too heavily seasoned or too salty, well, it might because it was intended to be served alongside some steamed white rice.

I am especially fond of this California-grown, medium grain, white rice: Kokuho Rose. And yes, I buy it in the 15 lb. bag because we go through it so quickly, even as a household of just two people! You can find this at a few major retailers, so changes are your regular grocery store might have it. I’ve also seen in it CostCo in an even bigger bag. And of course, if you want to buy online, you can save yourself a trip to the store.

You can also use a short-grain rice or even sushi rice in a pinch. It will have the same fluffy, sticky texture that helps it clump together after cooking. So much easier to eat with chopsticks! But fun fact, for bibimbap or fried rice, it’s easier (encouraged, even) to just use a spoon. Short on time? Microwavable instant rice is a lifesaver if you need a hot meal ASAP.

Street Smart Nutrition Tip: Use the cooking method you’re most comfortable with, whether that’s on a stovetop or even with a microwave. But if you plan on cooking more Korean dishes, consider investing in an electric rice cooker. No Korean kitchen is complete without one! I love my Zojirushi, which has never failed to give us perfectly cooked rice with minimal effort.

When you’re ready to branch out, you can add tteok (rice cakes) for dishes like Gungjung Tteokbokki, dangmyeon (sweet potato noodles or glass noodles) for Japchae, ramyeon (Korean ramen noodles), and more!

A Few Honorable Mentions

Korean cooking, and by proxy, Korean American cooking, is marked by bright colors, bold flavors, and balanced flavors ranging from sweet to spicy to sour to earthy and savory.

While it’s simply not possible to recreate everything with just ten Korean ingredients, you’ll have a solid foundation for crafting a delicious Korean meal whenever you crave it. If you want to expand your options, consider adding these five additional ingredients if you don’t already have them:

Neutral Cooking Oil: you can use peanut oil, vegetable oil, or canola oil. All of these have a neutral flavor and are pretty inexpensive. Or, try a light olive oil or whatever other cooking oil you have on hand. In small amounts it’s unlikely to change the finished version of your dish
Gim (Kim): Also may be called nori, this is dried, toasted, seasoned seaweed. It comes in small snack packs or large sheets for kimbap. Pair with rice dishes, snack on the crispy sheets, or shred or cut for topping soups and stews for an instant boost of umami flavor.
Fresh vegetables: There’s tons of overlap between Korean and American cooking in this category. Although varieties might differ slightly, you’ll find many of the same familiar vegetables. Start with carrots, cucumbers, zucchini, mushrooms, peppers, or napa cabbage and later add Korean radishes, bok choy, and bean sprouts (namul)
Kewpie Mayo: This Japanese-style mayonnaise is extra savory thanks to the inclusion of MSG. But it’s also lightly acidic and adds creaminess and richness. Mix into sauces or add as a condiment, like what I use for Chamchi Doepbap.
Pancake Mix: Pancakes (jeon) can be made with just about anything, from green onions (pajeon) to seafood (haemul jeon) to kimchi (kimchijeon). Although you can easily make your own mix with flour, cornstarch, baking powder, salt, and other seasonings, sometimes it’s convenient to have a prepared mix in the pantry.

Where to Shop for Korean Ingredients

If you’re lucky enough to live close to a large Korean grocery store (like H-Mart)…well, consider yourself very fortunate! I’m incredibly jealous and I wish so badly we had one where I live! These retailers will have the largest selection of brands and varieties, and are also likely offer other non-Korean ingredients which could save you a trip to another grocery store.

But if you don’t have one, don’t stress! Any general Asian grocery store will have section dedicated to Korean ingredients. You’ll still be able to find all the basic ingredients from this list.

I’m also seeing more and more Korean ingredients show up in regular grocery stores. Look in the “Asian” or “Ethnic” aisle. Although I don’t love how these ingredients are shuffled into an “other” section, it’s probably going to save you time and effort if you just start your search there instead of wandering all over the store.

And finally, if all else fails, try shopping online. Places like Amazon stock a wide variety of fresh and shelf-stable ingredients. You can visit my storefront to see my curated list of some recommended Korean ingredients (or click on any of the affiliate links in the sections listed above).