Korean cuisine is built on bold, harmonious flavours - spicy, savoury, sweet and fermented. At the heart of every dish lies a set of essential ingredients that bring depth and authenticity.
Whether you're whipping up kimchi jjigae or sizzling bulgogi, here are seven must-have Korean pantry staples:
Gochujang (Fermented Red Chilli Paste):
This thick, spicy-sweet paste made from chilli powder, glutinous rice, fermented soybeans and salt is a Korean kitchen essential. Gochujang adds body, heat and complexity to dishes like bibimbap, tteokbokki and spicy marinades.
Doenjang (Fermented Soybean Paste):
Earthy and deeply savoury, doenjang is Korea’s answer to miso - only funkier. It's the flavour foundation for doenjang jjigae and other soups and it's also used in dipping sauces and stews to deliver rich umami.
Ganjang (Soy Sauce):
Korean soy sauce comes in different types, including lighter guk ganjang for soups and darker, richer varieties for seasoning and marinades. It’s key to dishes like japchae, galbi and countless dipping sauces.
Gochugaru (Korean Red Chilli Flakes):
Vibrant, smoky and moderately spicy, gochugaru is used in everything from kimchi to stews. Its unique flavour and bold colour make it a staple spice in Korean kitchens.
Sesame Oil (Chamgireum):
Fragrant and nutty, toasted sesame oil is used to finish dishes, dress salads, or enhance stir-fries. A drizzle adds warmth and depth to rice, noodles and grilled meats.
Garlic:
Used generously in nearly every dish, garlic brings pungent, aromatic flavour to marinades, stews and stir-fries. It’s rarely optional in Korean cooking.
Kimchi:
More than a side dish, kimchi is a fermented powerhouse that adds tang, heat and umami to fried rice, stews, pancakes and more. Cabbage and radish versions are most common.
With just these seven ingredients, you can capture the soul of Korean cuisine and create dishes layered with tradition, spice and depth. Keep them on hand and you’ll be ready to cook Korean classics with confidence.
