10 Must-Have Korean Pantry Staples for Authentic Korean Cooking and Bold Flavors

Are you ready to bring the bold, vibrant flavors of Korea into your kitchen? Whether you're an adventurous home cook or just starting to explore Korean cuisine, stocking your pantry with the right ingredients is key to making authentic dishes. From the sweet heat of gochujang to the nutty aroma of sesame oil, these staples are the foundation of countless Korean recipes. In this guide, we’ll walk you through 10 must-have Korean pantry essentials that will elevate your cooking and make every meal burst with flavor. Let’s dive into the world of Korean cooking, and don’t forget—these ingredients are just a click away from our Korean online grocery store!

1. Gochujang (고추장, Korean Red Pepper Paste)

When it comes to Korean condiments, gochujang is probably the most popular one you'll come across. In fact, it’s hard to find a Korean recipe that doesn’t involve a little bit of this magic paste. Whether you're making a spicy stew or a simple marinade, gochujang adds that perfect blend of heat, sweetness, and umami.

Now, what makes good-quality gochujang stand out? It all comes down to the gochugaru (Korean Red Pepper Flakes). The best gochujang contains a high percentage of gochugaru, and producing this ingredient in Korea takes serious dedication. The peppers are dried in the sun daily, carefully monitored to ensure not a drop of rain ruins the batch. This labor-intensive process makes Korean gochugaru quite expensive.

Unfortunately, not all gochujang is made with the same care. Some lower-quality versions use less than 10% gochugaru and fill the gap with additives to mimic the flavor and color. But don’t worry! Our gochujang is heritage certified, made only with premium Korean red pepper flakes, so you can be sure you’re getting the real deal.

2. Sesame Oil (참기름)

Sesame oil is a star ingredient in many Korean dishes, and it’s known for its rich, nutty aroma that enhances every bite. You’ll find it in classics like bibimbap, namuls (Korean vegetable side dishes), noodles, rice cakes, and so much more. Just a drizzle of sesame oil brings a distinctive depth to your food, elevating the overall flavor and giving your dishes that unmistakable Korean touch.

Now, not all sesame oils are created equal. Many producers use high heat to extract more oil and boost the aroma, but this method can come at a cost. High heat can cause sesame seeds to produce a carcinogen called benzopyrene.

Our sesame oil, however, is made differently. Grown on a family-owned farm in Nonsan, Korea, our sesame seeds are harvested with care and processed using low-temperature roasting and pressing methods. This ensures that our oil remains pure and healthy while maintaining its rich aroma and deep taste—perfect for your everyday cooking.

3. Soy Sauce (간장)

Soy sauce is a world-famous Asian condiment used in a variety of cultures. You’ve probably had it at a Japanese sushi restaurant or drizzled over a rice dish. Because of its widespread popularity, many generic soy sauce products flood the market, often lacking the depth of flavor you get from traditionally made soy sauce.

Good-quality soy sauce is made from meju blocks, which are fermented soybean blocks packed with probiotics. The fermentation process is key to the sauce’s flavor and depth. In fact, some soy sauces have been fermented for over a hundred years by dedicated food enthusiasts. This creates a deep, rich umami flavor that’s incomparable to what you might find on the grocery store shelf. Once you try traditionally fermented soy sauce, it’s hard to go back to the generic brands.

While soy sauces that have been aged for 100 years do exist, they are incredibly rare and hard to come by. Nowadays, quicker but equally delicious soy sauces are being produced to cater to modern palates. Often labeled as 밥간장 (ricebowl soy sauce) or 계란간장 (egg soy sauce), these soy sauces are lighter, with a refreshing hint of sweetness that balances the intense umami. They are perfect for rice dishes, sushi, or even as a straight-up salad dressing—making them a versatile addition to any kitchen.

4. Doenjang (된장, Fermented Soybean Paste)

Koreans love doenjang, not only for its rich, savory flavor but also for its somewhat funky smell—it's what really draws people to this beloved condiment. Fun fact: In old days, Koreans even believed that doenjang had medicinal qualities and would use it as an ointment for bee stings!

Doenjang is a key ingredient in traditional Korean dishes like doenjang jjigae (soybean paste stew) and is perfect for marinades and soups. The deep, umami taste adds layers of complexity to any dish, making it a staple in Korean cooking.

Our Kevin's Choice Premium Doenjang is crafted using 100% Korean soybeans, fermented through a traditional process that dates back generations. The soybeans are boiled in iron cauldrons and formed into meju blocks, which are layered with straw and left to ferment in an earthenware room. After months of careful fermentation, the paste develops a deep, rich flavor that is clean, authentic, and free of any artificial additives.

Certified as a traditional food product, our doenjang is made without MSG, preservatives, or artificial coloring. The result is a wholesome, flavor-packed paste that brings authenticity to your home-cooked meals.

5. Gochugaru (고추가루, Korean Red Pepper Flakes)

Koreans love their spicy food, and at the heart of that heat is gochugaru—Korean red pepper flakes. In fact, you can’t make authentic kimchi without it. Gochugaru has a unique flavor that blends spicy heat with a slight sweetness and smokiness, giving dishes a balanced kick that elevates them.

The process of making gochugaru is labor-intensive and requires great care. The peppers are picked at the peak of ripeness and dried in the sun, a process that takes several days and requires constant monitoring to ensure they don’t get damaged by rain or humidity. Once dried, the peppers are ground into flakes, ready to be used in a variety of Korean dishes.

The taste difference between high-quality and low-quality gochugaru is significant. Good quality gochugaru gives a crisp, clean, and vibrant spiciness that adds depth to your food, while low-quality gochugaru can leave a muddy taste with dull heat and a lingering aftertaste. This is often because lower-quality versions are mixed with subpar ingredients or additives to cut costs.

When buying gochugaru, it's important to check whether it's made by a trustworthy manufacturer. Be warned—good quality gochugaru, especially when made in Korea, can be quite expensive, but it's absolutely worth the investment for the flavor it brings to your dishes.

6. Rice Vinegar (쌀식초)

When you think of vinegar, you might picture the tangy punch of Western varieties like balsamic or apple cider vinegar. But rice vinegar, a staple in Korean cooking, is a whole different story. While balsamic has a rich, syrupy sweetness and Western vinegar packs a strong, sharp acidity, rice vinegar is much more delicate. It offers a mild tang with a hint of sweetness that’s soft and subtle, making it ideal for dishes where balance is key.

Rice vinegar is often used in Korean salads, dipping sauces, and pickles, where its light acidity enhances the freshness of vegetables or balances rich flavors. Unlike the boldness of balsamic or the bite of Western vinegars, rice vinegar is about enhancing without overpowering, bringing a clean, crisp finish to dishes like bibimbap, naengmyeon (cold noodles), or even pickled radishes.

The main difference is in how these vinegars affect the dish. Balsamic adds depth and sweetness, perfect for salads or roasted vegetables, while Western vinegars bring intensity, ideal for marinades and sauces that need a stronger kick. Rice vinegar, on the other hand, is more about brightness and lightness, elevating Korean dishes with a refreshing touch.

7. Ssamjang (쌈장, Korean Dipping Sauce)

Ssamjang is the ultimate dipping sauce for Korean BBQ, adding a savory, slightly spicy kick to every bite of grilled meat wrapped in lettuce or perilla leaves. It’s made by blending earthy doenjang (fermented soybean paste) and sweet, fiery gochujang (red chili paste), along with garlic, sesame oil, and green onions to create a rich, umami-packed sauce. Ssamjang’s bold flavors perfectly complement the smoky taste of grilled meats, making it a must-have for any Korean BBQ spread.

What’s great about ssamjang is its versatility—you can easily tweak the recipe to suit your taste. If you prefer more spice, simply add extra gochujang. For a deeper, more savory kick, a bit more doenjang does the trick. With a simple base recipe, you can customize it to your liking and use it beyond BBQ, like as a dip for vegetables or a spread for sandwiches.

8. Chogochujang (초고추장, Vinegar Red Pepper Paste)

Chogochujang is almost considered an all-purpose sauce in Korean cuisine. It combines the spicy heat of gochujang with the tanginess of vinegar, resulting in a sauce that’s both fiery and refreshing. This balance of flavors makes it an excellent complement to a variety of dishes, bringing out bold flavors without overpowering them.

One of the prominent uses of chogochujang is with hoe (raw fish), where its spicy tanginess pairs perfectly with the soft, delicate texture of the fish. While some might argue that it can overshadow the natural flavor of hoe, many still love the combination because of the unique kick chogochujang provides. Beyond raw fish, it can also be used as a zesty salad dressing, adding vibrant flavors to fresh greens.

Whether you're dipping raw fish or drizzling it over salads, chogochujang is a versatile, flavor-packed addition to your pantry.

9. Anchovy Sauce (멸치액젓, Myeolchi Aekjeot)

Anchovy sauce, or myeolchi aekjeot, is a crucial ingredient in Korean cuisine, especially when it comes to making kimchi. A high-quality anchovy sauce is made with just three simple ingredients: anchovy, sea salt, and water. These natural components undergo fermentation, resulting in a sauce with deep, rich umami that enhances the flavor of kimchi and many other dishes.

When shopping for anchovy sauce, it’s important to look at the percentage of anchovy listed on the label. The higher the percentage, the more authentic and pure the sauce will be. Also, check the ingredients list to ensure there are no additives—true quality anchovy sauce should contain only anchovy, sea salt, and water. Additives or fillers can compromise the taste, leaving behind an overpowering fishiness or muddled flavor.

This sauce is what gives kimchi its bold, savory depth, but it’s also a great addition to soups, stews, and side dishes, providing a natural boost of umami that elevates the entire meal.

10. Salted Opossum Shrimp (새우젓)

Salted opossum shrimp, or 새우젓, is a key ingredient in Korean cuisine, especially in the preparation of traditional kimchi. This fermented shrimp delicacy is made by salting small shrimp caught in late autumn, known for their firm flesh and thin shells. The shrimp are then fermented over time to create a rich, savory flavor that enhances both the aroma and taste of various dishes.

While Salted Opossum Shrimp is sometimes used like salt in Korean dishes, it does so much more than just season food. It provides a deeper, more complex flavor, giving the dish a rich, umami boost that salt alone can’t deliver. High-quality 새우젓 is fermented carefully, often in cool cave environments, allowing the shrimp to develop their distinct taste without overwhelming saltiness.

Beyond kimchi, Salted Opossum Shrimp is often added to soups, stews, and stir-fried dishes, providing a more interesting and layered flavor. It’s also great as a straight dipping sauce for Korean BBQ meats like pork belly (삼겹살) and braised pork meat (수육), adding a salty, savory contrast that complements the richness of the meat.

Rich in protein, calcium, and minerals, Salted Opossum Shrimp is a versatile and nutritious way to bring authentic Korean flavors into your home cooking.