Across the United States, Korean restaurants are the most popular restaurants in town. As fan-favorite dishes like wok hei, bibimbap, bulgogi, and japchae take the culinary world by storm with their tangy, spicy, sweet, smoky, and umami-rich flavors, the basic ingredients of Korean cooking are becoming easier to find. Stocking your pantry with these staples is key to making delicious Korean food at home, but these flavor-packed ingredients can also be used in a variety of dishes from other cuisines. Here are five quintessential pantry ingredients you need to cook Korean food at home like a pro.
Chili Powder
Gochugaru is a Korean chili powder made from sun-dried red chilies. Deep red in color with smoky and fruity notes, it’s an extremely versatile spice and an essential component of kimchi, giving the fermented vegetable its distinctive color and spicy flavor.
In most stores, you’ll mainly find two types of chili powder: coarsely ground flakes and finely ground powder. While both types of chili powder are common in most Korean pantries, the large flakes are more versatile and are often used to flavor stews like kimchi soup. If you want a brighter color or smoother texture in your sauce, opt for a finer chili powder. Pro tip: Look for the bright red Taekyung Nongshim brand chili powder. One of Korea’s leading ingredient food companies, this brand can be found in most large grocery stores and markets specializing in Asian ingredients. ($10 per pound at hmartdelivery.com)
Gochujang
Gochujang is a fermented red chili condiment made from ground dried red chilies (gochugaru), glutinous rice, fermented soybeans, and salt. You can find gochujang in Korean cuisine, such as bibimbap (a rice dish topped with a variety of vegetables and meats) and tteokbokki (a popular street food made with chewy rice cakes, also known as tteok, simmered in gochujang). You can also add gochujang to marinades for a spicy, exotic flavor. Gochujang is available in the international foods section of most large grocery stores. ($15 for 5.3 ounces at kimcmarket.com)
Doenjang
Doenjang is the Korean version of fermented soybean paste. Compared to Japanese white miso, it is darker in color and has a stronger fermented flavor. Doenjang has a distinct, spicy flavor that is perfect for adding a distinct umami flavor to dishes like doenjang. ($13 for 5.3 oz. at kimcmarket.com)
Ganjang
A byproduct of making doenjang, ganjang is sometimes called “Korean soy sauce.” It comes from the liquid that separates out during the fermentation process of soybeans and is primarily used to flavor soups. It is lighter, saltier, and slightly sweeter than Japanese and Chinese soy sauces. You can also use ganjang as a dipping sauce for dumplings or vegetables. ($17 for 16.9 oz. at kimcmarket.com)
Sesame Oil
Sesame oil is used in a variety of Asian dishes, so it’s no surprise that it’s a staple in Korean cooking. It enhances marinades, adds depth to dipping sauces, and serves as a finishing touch to many dishes. Both toasted and untoasted sesame oils are common kitchen staples, but they have different uses. Toasted sesame oil is darker in color and has a rich, nutty flavor, and is often used as a topping for dishes like fried rice or mixed vegetables. Untoasted sesame oil is milder in flavor and has a medium smoke point, making it better for frying or stir-frying. ($5 for 5.5 ounces on Amazon)
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