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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
14/01/2026
Korean food isn’t just something you order in – it’s something you can make at home with a few essential pantry staples. Want to cook like the chefs behind your favourite K-dramas or street food stalls in Seoul? Then bookmark this list of foundational ingredients and unlock the bold, addictive flavours of Korean cooking, right from your own kitchen.
Korean dishes are always on our screens and in our hearts, through mukbags, k-dramas, and more, but the ingredients are seldom spoken about. If you’ve been wanting to whip up banchan with your usual bowl or steamed rice, you need to have a few staples at hand. Korean chilli paste, toasted sesame seeds, and fish sauces add that trademark savoury flavour that Korean dishes hinge upon. The ingredients below are the soul of dishes like bibimbap, kimchi, and spicy stews. Read on to get started cooking Korean classics!
Korean cuisine relies heavily on fermented pastes and sauces made out of soybeans to season most of its dishes; this is your soya sauce(s). Crafted from meju (soy blocks) and aged with wild moulds and bacteria, these foundational jangs bring rich, complex flavour to nearly every Korean dish.
The fieriest is Joseon ganjang, a traditional, salty soy sauce made only with soybeans, salt, and water, and fermented for about a year. It’s ideal for soups and seasoning, like how tamarind or amchur is used in Indian dishes. It’s strong, salty, and has a complex flavour profile – closer to fermented fish sauce than regular soy. Use sparingly at first, especially in soups and veg dishes.
Yangjo ganjang adds wheat, making it slightly sweet – think of it like a balance between Indian dark soy sauce and the sweetness and slight taste of jaggery. It’s good for meat marinades and works well as a dipping sauce.
Jin ganjang is mass-produced and more like commercial soy sauce – strong, salty, and best for bulk cooking. It’s an industrial product, broken down with enzymes instead of ageing. It’s flat and salty, similar to the cheap soy sauces sold in Indian supermarkets. Use it for large-batch cooking like soy-brined pickles or basic stir-fries.
Chillies arrived in Korea in the 1600s, and gochujang grew from there. It’s made with crushed meju (fermented soy), rice porridge, chilli powder (gochugaru), and salt. The grains ferment slowly, giving them a natural sweetness. Avoid versions made with corn syrup (too sweet, too flat). Traditional ones use rice syrup (jocheong) and offer more balanced spiciness and depth. Use it in marinades, dips, or spooned into dishes like bibimbap.
Doenjang is Korea’s version of fermented soybean paste, darker and pungent than miso, but not as sharp as Chinese black bean paste. Traditionally, it is aged for 2 years, though most modern versions are faster and often include wheat for sweetness. Today’s mainstream doenjang is milder and slightly sweet, but if you find the old-school, wheat-free version, expect a deeper, more rustic flavour – great for stews, broths, or ssamjang (a thick chutney-like dip).
Gochugaru are sun-dried, coarsely ground Korean red chilli flakes with a smoky, slightly sweet flavour. Unlike Indian chilli powders, it offers mild heat, with fruity undertones, essential for authentic kimchi, stews (jjigae), and spicy marinades. Medium-heat varieties are best for beginners. It’s easily found in Asian stores, online, or at speciality stores.
Perhaps the most readily available ingredient, sesame oil is aromatic and fundamental to Korean cuisine, but different from the raw or light sesame oils often used in Indian cooking. It adds deep nuttiness and a robust flavour to marinades, soups, and dipping sauces, but is used sparingly due to its strong flavour. Store it in a cool, dark place to preserve its fragrance.
Sesame seeds are a fundamental ingredient in Korean cooking, used toasted or raw to garnish dishes. They’re sprinkled on everything from bibimbap, fried chicken, and salads to soups and side dishes. Toasted sesame seeds enhance the flavour of marinades, sauces, and banchan. Sesame seeds are already a staple in Indian kitchens, so you can use white or black sesame seeds just like Koreans do.
Mirim is a sweet cooking rice wine used widely in Korean kitchens, similar in concept to Indian akhni or fermented rice wines but milder and sweeter. The rice wine adds depth, subtle sweetness to dishes it is used in, and tenderises meat while reducing strong odours in marinades, soups, and stir-fries. Mirim goes into dishes that are salty and spice-heavy, balancing them out and creating a glossy finish in sauces. You can find mirim in Korean or Asian grocery stores, or substitute with dry sherry or a mild, sweet cooking wine.
Fish sauce, known as eojang or aekjeot, is extensively used in almost every Korean dish. It’s a fermented anchovy-based (myeolchi-aekjeot) or Pacific sand lance-based (kkanari-aekjeot) condiment that adds umami to Korean dishes. It’s used mostly in kimchi, stews, and dipping sauces. While it may smell strong at first, cooking mellows it out. Use it as a seasoning rather than a main ingredient. It’s available in Asian stores and online; it’s a key umami booster for authentic Korean cooking.
Maesil Cheong, or plum syrup, is a traditional Korean syrup made by fermenting green plums (maesil) with sugar. It rose to prominence as a replacement for refined sugar. It’s a bit similar to vinegar, good for those who love the taste of plums and the health benefits that come with it. Koreans use it in marinades, sauces, and dishes like bulgogi, kalbi, noodles, and banchan. It can also be diluted with water to make a beverage.
A well-stocked Korean pantry is more than just ingredients – it’s a toolkit to get started with cooking up Korean classics from fried chicken to bulgogi. These essentials balance sweet, salty, spicy, and umami notes, allowing dishes to replicate what you witness in Korean culture, be it in authentic Korean restaurants or in your favourite Korean film or drama.
