My Essential Korean Pantry
These are my essential Korean pantry items that a majority of Korean dishes can be prepared with including a link to my preferred brand(s) for those items. Korean cuisine’s depth and complexity comes from the artful combination of these fundamental pantry ingredients. These core items in my essential pantry form the foundation of countless Korean dishes, from everyday banchan (side dishes) to elaborate stews and marinades, each bringing its own unique characteristics that work together to create the perfect balance of umami, heat, and depth that Korean food is famous for.
| Pantry Item | My Preference |
|---|---|
| Soy sauce (Ganjang) – A foundational fermented condiment made from soybeans that provides deep umami flavor and that rich brown color to Korean dishes. Its versatility makes it essential in marinades, dipping sauces, and as a seasoning agent. | Sempio Soy Sauce Kikkoman Light Soy Sauce |
| Sesame oil (Chamgireum) – This aromatic oil pressed from toasted sesame seeds adds a distinct nutty flavor and is often used as a finishing oil or in marinades. The rich, toasted aroma is particularly important in namul (seasoned vegetable dishes) and is often drizzled over dishes just before serving. | Kadoya Sesame Oil |
| Rice vinegar (Shikcho) – A mild, slightly sweet vinegar that brings necessary acidity to many Korean dishes and pickles. It’s gentler than western vinegars and helps balance rich or spicy flavors while adding brightness to dishes. | Marukan Rice Vinegar |
| Rice wine (Mirim) – Similar to Japanese mirin, this sweet cooking wine adds depth and helps tenderize meat in marinades. It’s particularly good at eliminating gamey flavors in meat dishes and adds a subtle sweetness to sauces. | Kikkoman Aji Mirin |
| Fish sauce (Myulchijeot) – Made from fermented anchovies, this pungent sauce provides an intense umami boost and salty depth to many Korean dishes. While it has a strong aroma, it adds an irreplaceable layer of flavor to stews and marinades. | Three Crabs Fish Sauce O’Food Anchovy Sauce |
| Soup soy sauce (Gukganjang) – A lighter, more delicate variety of soy sauce specifically designed for soups and stews. It provides a cleaner, less intrusive soy flavor that won’t overwhelm or darken clear broths. | O’Food Soup Soy Sauce Sempio Soup Soy Sauce |
| Red pepper flakes (Gochugaru) – These sun-dried and crushed red peppers provide the signature heat in Korean cuisine with their vibrant color and complex flavor. They’re notably different from other crushed peppers, offering a sweet, slightly smoky heat that’s essential for kimchi and many other dishes. | Taekyung Korean Chili Flakes |
| Sesame seeds (Ggaesogum) – These toasted seeds are both garnish and flavoring agent, adding nutty crunch and visual appeal to countless Korean dishes. They’re often ground into sauces or sprinkled whole over finished dishes for texture and aroma. | Shirakiku Roasted Sesame Seeds |
| Fermented soybean paste (Doenjang) – This deeply savory fermented paste is Korea’s answer to miso, but with a more intense, complex flavor profile. It forms the base of many stews and soups, providing rich umami and a distinct fermented complexity that defines many Korean dishes. | O’Food Mild Doenjang |
| Fermented red pepper paste (Gochujang) – A thick, sticky paste made from red peppers, fermented soybeans, and rice that brings sweet, savory, and spicy notes to dishes. This versatile condiment is the backbone of many Korean favorites, from bibimbap to tteokbokki, offering complexity beyond simple heat. | O’Food Mild Gochujang |
