Korean Cooking Essentials

Want to really nail those Korean flavors? It all starts with the essentials. Gochujang, that red pepper paste with a spicy kick, adds instant flavor to almost anything. Doenjang (soybean paste) brings deep umami notes to your stews and soups. And then there’s kimchi—your new favorite sidekick to every meal.

Our Korean cooking essentials make it easy to bring the flavors of Korea into your kitchen. Whether you’re going for a quick bibimbap, a spicy kimchi-jjigae, or you want to be that BBQ king(in) yourself, these ingredients will do the trick. Grab some sesame oil, heat up a pan, and discover what real cooking is all about.

To prepare authentic Korean dishes, the following ingredients are essential:

Gochugaru (Korean chili powder): Bright red, ground chili peppers with a mild to moderate spiciness and a hint of sweetness. Essential in kimchi and many other dishes.
Gochujang (red chili paste): A spicy and slightly sweet fermented paste made from gochugaru, soybeans, glutinous rice, and salt. Commonly used in marinades, stews, and as a seasoning.
Doenjang (fermented soybean paste): A salty and earthy paste that serves as a base for soups, stews and sauces.
Sesame oil (chamgireum): Dark brown oil with a rich, nutty flavor, used as a flavoring in various dishes.
Soy sauce (ganjang): A versatile condiment, essential in marinades, soups and sauces. Korean soy sauce tends to be lighter and saltier than other varieties.
Sesame seeds (bokken chamggae): Roasted and used as a garnish for a nutty flavor and crunchy texture.
Rice (ssal): Korean dishes are traditionally served with short-grained, sticky rice.
Noodles: Various types of noodles, such as dangmyeon (sweet potato noodles) and somyeon (thin wheat noodles), are staple components in many dishes.
Dried seaweed (gim): Used in soups, salads and as a side dish.