Learn how to build a flexible, everyday Korean pantry with 10 must-have ingredients I always keep on hand—plus tips, uses, and where to shop for them.
As I shared on my About Me page, Korean food holds a special place in my heart. I was born and raised in Korea, so it felt natural to begin my Eclectic Kitchen series (coming soon!) with the Korean pantry essentials that feel most like home!
This list is inspired by my mom’s kitchen - the ingredients she always kept on hand, and the ones I reach for again and again. It’s not a checklist of everything you need - just what makes everyday Korean-style cooking feel easy and flavorful in my home.
You don’t have to buy everything at once. Start small, build gradually, and cook with what you have. I’ve included tips for how I use each item, how I shop and store them, and where I usually find them - both in-store and online.
Korean cooking is always evolving. Ingredients that weren’t common a few years ago have become staples for me. So don’t be surprised if this list changes or grows over time.
Let’s take a look at what’s always in my Korean pantry.
My Essential Korean Pantry Essentials
1. Gochujang (고추장) – Korean Red Pepper Paste
What it is:
A thick, fermented paste made from Korean red chili flakes (gochugaru), glutinous rice, fermented soybeans, and salt. It’s spicy, savory, and just a little sweet - easily one of the most recognizable and beloved flavors in Korean cooking.
How I use it:
- Mixed with mirin, sesame oil, and a touch of sugar for a quick bibimbap sauce
- Stirred into tteokbokki, spicy pork marinades, or a side dish like this one
- Added to fried rice or mayo for a bold, spicy kick
Tip:
I always keep a tub of gochujang in the fridge after opening - it lasts a long time and adds so much depth to even the simplest dishes. You’ll usually find the classic red tub at Asian grocery stores. More recently, I’ve spotted a small tub at Trader Joe’s - perfect if you’re trying it for the first time or cooking solo.
2. Doenjang (된장) – Fermented Soybean Paste
What it is:
A thick, salty, deeply savory paste made from fermented soybeans. It’s kind of like Korean miso - but funkier, earthier, and less sweet.
How I use it:
- Essential for doenjang jjigae (fermented soybean stew)
- Mixed with gochujang to make ssamjang, a flavorful sauce often served with lettuce wraps
- Stirred into soups, marinades, or stews for an extra layer of depth
Tip:
Keep it in the fridge after opening. You can make ssamjang at home by combining gochujang and doenjang, or you can buy it pre-made - it’s often sold in small tubs near the gochujang and doenjang section. I’ll include a photo so you know what to look for.
3. Soy Sauce (간장)
What it is:
There are a few types of Korean soy sauce, each used a little differently:
- Jin-ganjang (진간장): Slightly sweet and darker in color - great for braised dishes.
- Guk-ganjang (국간장): Light in color but very salty, traditionally used in soups and stews.
- Yangjo-ganjang (양조간장): Naturally brewed, balanced, and versatile - this is the all-purpose soy sauce I use most often.
How I use it:
- I reach for yangjo-ganjang in marinades (like for bulgogi), stir-fries, and dipping sauces.
- It also adds depth to veggie side dishes or rice bowls.
Tip:
If you already have soy sauce at home, it’s probably yangjo-ganjang or something very close - so no need to buy a new bottle just to get started. Store it in a cool, dark spot, or in the fridge if you don’t use it often.
4. Gochugaru (고춧가루) – Korean Red Chili Flakes
What it is:
Ground Korean red chili flakes that range from mild to fairly spicy, depending on the brand and grind. Gochugaru adds a warm, lingering heat with slightly smoky and fruity notes - and its vibrant red color brings so much life to Korean dishes.
How I use it:
- A must for making kimchi
- Adds just the right kick to soft tofu stew or mushroom yukgaejang
- Sprinkled into dipping sauces or stir-fries when I want gentle heat without overwhelming the dish
Tip:
I keep my gochugaru in the freezer to help it stay fresh, especially since a little goes a long way. If you're buying it for kimchi or traditional dishes, look for taeyangcho (태양초) - sun-dried chilies known for their vibrant color and deeper flavor.
Gochugaru made from Korean-grown chilies is usually more expensive and harder to find at most Asian markets. Many brands are made with chilies grown in China but processed and packaged in Korea. That’s very common - and totally fine for everyday cooking. I just recommend checking the label if origin matters to you.
5. Sesame Oil (참기름 – Chamgireum)
What it is:
Made from toasted sesame seeds, this deeply nutty, aromatic oil is a must-have in Korean cooking. It’s most often used as a finishing oil or seasoning, but it also plays an important role at the beginning of soups - used to sauté garlic, green onions, or mushrooms to build flavor from the start.
How I use it:
- Drizzled over bibimbap, namul, or cold noodle dishes for a rich, toasty finish
- Blended into marinades (like for bulgogi) or quick sauces
- Used at the base of soups like soft tofu stew or mushroom yukgaejang to bring out depth
Tip:
Store it in a cool, dark spot, or in the fridge if you don’t use it often. I always look for 100% pure toasted sesame oil - those have the boldest, cleanest flavor.
6. Sesame Seeds (참깨 – Chamkkae)
What it is:
One of the most-used garnishes in Korean cooking. Toasted sesame seeds add a subtle crunch, a rich nuttiness, and a nice finishing touch to everything from simple rice dishes to vibrant salads.
How I use them:
- Sprinkled over bibimbap, stir-fried kimchi, or cold noodle salads
- Mixed into sauces, dipping condiments, or rice bowls like kimchi fried rice
- Used as a finishing garnish for marinades, soups, or veggie side dishes
Tip:
Toasted sesame seeds are great on their own, but I sometimes grind them to bring out even more aroma and flavor - it’s a small step that makes a big difference. I usually keep white sesame seeds on hand, but black sesame seeds can make a beautiful garnish for certain dishes. They have a slightly more bitter flavor, so I don’t stock them all the time - but I never shy away from using them when the dish calls for it.
I store sesame seeds in the fridge or freezer to keep them fresh. A small airtight container or zip-top bag works great.
7. Fish Sauce (액젓 – Aekjeot)
What it is:
A salty, pungent sauce made from fermented fish - usually anchovies. It brings deep umami and a briny, oceanic flavor to Korean dishes. Anchovy-based fish sauce is the traditional go-to in Korean kitchens, but tuna-based versions have become more popular lately. They have a lighter, dashi-like flavor that reminds me of Japanese broths and work well in soups or quick banchan. That said, I don’t recommend tuna-based fish sauce for kimchi - it can throw off that signature flavor.
How I use it:
- A splash in kimchi or quick kimchi-style salads (anchovy-based only)
- Added to soups and stews for depth and umami
- Mixed into dipping sauces or seasoning bases when soy sauce needs a little help
Tip:
Store it in the fridge after opening to preserve freshness and reduce odor. My go-to Korean brands are Chung Jung One (also sold as O'Food), Sempio, and Beksul - easy to find at HMart or online.
8. Mirin (미림 – Mirim)
What it is:
Often called mirin in English, Koreans refer to it as mirim (미림). It’s a sweet, rice-based cooking wine originally from Japan but widely used in Korean kitchens today. While there are slight differences between brands, mirim, matsul, and mihyang all serve the same purpose - adding gentle sweetness, removing unwanted odors, and balancing bold or salty flavors.
How I use it:
- Added to marinades to tenderize meat and round out flavors
- Used in braised dishes or stir-fries for a subtle sweetness
- Mixed with soy sauce and sesame oil for banchan or quick sauces
Tip:
Mirim (미림), Matsul (맛술), and Mihyang (미향) are all Korean cooking wines and can be used interchangeably in most recipes. Store in a cool pantry, or refrigerate after opening to maintain its flavor. If you’re avoiding alcohol, alcohol-free “mirin-style seasoning” is a good option.
9. Mulyeot (물엿) – Korean Corn or Rice Syrup
What it is:
Mulyeot is a thick, mild syrup made from corn or rice. It adds gentle sweetness and a glossy finish to Korean dishes. It’s less sweet than honey or sugar and often used in braises, stir-fries, and glazes to bring everything together.
How I use it:
- Added to marinades or sauces for braised dishes like jangjorim or galbi
- Used in banchan (side dishes) to add light sweetness and help ingredients stick together
Tip:
At Korean grocery stores, you might see mulyeot (물엿), jocheong (조청), and yoridang (요리당) - they’re all used to add sweetness and shine in cooking. Mulyeot is more neutral, jocheong is richer and made from rice, and yoridang is a general-purpose cooking syrup. I usually use mulyeot for everyday recipes. Store at room temperature - it keeps well and doesn’t need refrigeration.
10. Soup Stock Powder or Coins (국물 다시다, 육수 코인)
What it is:
A modern shortcut for building Korean soup bases quickly. These come in powder or tablet (coin) form, with flavors like anchovy, seafood, beef, or chicken. I don’t use them every day, but I like keeping a small pack around for days when I don’t have the time (or energy!) to make broth from scratch.
How I use it:
- Add one or two coins (or a spoonful of powder) to water for a quick soup base
- Use in stews or jjigae when I’m not making homemade stock
Tip:
Look for labels like Dashida (다시다) or Yuksu Coin (육수 코인) in the dry goods section. They last a long time in a cool pantry. You can also find fresh soup base sachets in the refrigerated section at Korean markets—these have great flavor but need to be used quickly and kept in the fridge.
Where to Buy Your Korean Pantry Essentials
You don’t need to buy everything at once—start small, and build your pantry over time. Here are some of my favorite places to shop, depending on what’s available near you:
Local Korean and Asian Markets
These are your best bet for variety, freshness, and trusted brands. Korean grocery stores like H Mart, Zion Market, or your neighborhood Korean market usually carry everything from jocheong to guk-ganjang. Larger pan-Asian supermarkets like 99 Ranch Market are also great for stocking up on staples.
Online Retailers
If you don’t have a Korean or Asian grocery store nearby, online options like Amazon and Weee! are incredibly convenient. Amazon offers a wide range of pantry items, and Weee! specializes in Asian groceries—often including fresh and frozen Korean products—with regional delivery in the U.S.
Mainstream Supermarkets
Stores like Ralphs, Albertsons, Giant, Whole Foods, and Trader Joe’s are starting to carry more Korean ingredients. While the selection is usually small (think gochujang, sesame oil, or soy sauce), it’s a handy option for quick restocks or small-batch cooking.
Beyond the Pantry: Fresh Essentials
While this post focuses on shelf-stable staples, there are a few fresh ingredients I always have on hand for Korean cooking:
- Garlic (마늘 - maneul): Used in just about everything—from stews and marinades to side dishes
- Ginger (생강 - saenggang): Common in stir-fries and marinades, often paired with garlic
- Green onions/scallions (파 - pa): Used as a garnish, cooking base, or main ingredient in dishes like pa muchim
- Onions (양파 - yangpa): Add sweetness and body to soups, stews, and braises
- Korean radish (무 - mu): A go-to for soups, stews, kimchi, and many side dishes
You’ll also frequently see ingredients like short-grain white rice (쌀 – ssal for uncooked, 밥 – bap for cooked), eggs, tofu, and perilla leaves in Korean home kitchens. With these fresh staples and the pantry items above, you’ll have everything you need to start making delicious, everyday Korean meals at home.
Looking for a Plant-Based Version?
If you follow a vegan or vegetarian diet, I’ve got you covered! I also have a dedicated post on Vegan Korean Pantry Essentials that highlights plant-based alternatives and tips for building a Korean pantry without animal products.
My Go-To Sources for Korean Cooking
To be honest, my mom is my ultimate source when it comes to Korean cooking. Her intuition, tips, and shortcuts are the kind of things you can’t always find online. But I know not everyone has access to that kind of resource, so when I’m looking for trusted recipes or inspiration beyond what I grew up with, I turn to these well-known and reliable sources:
- Maangchi – Her recipes are bold, fun, and full of personality. She’s a great teacher for both beginners and seasoned home cooks.
- My Korean Kitchen – Clear and approachable - perfect if you’re newer to Korean cooking.
- Korean Bapsang – Her homestyle recipes are reliable and deeply rooted in tradition.
- Kimchimari – I love how she explains the background and cultural context of each dish.
- Beyond Kimchi – A great mix of classic and creative dishes with thoughtful instructions.
- 10,000 Recipes (만개의레시피) and Naver – Since Korean is my first language, I often go straight to Korean sources when I want to see how a dish is commonly made at home.
Final Thoughts
I hope this guide to Korean pantry essentials gives you the confidence to start building (or expanding!) your Korean pantry - one ingredient at a time. Start with a few essentials and try making a dish you already love. It’s always more fun to begin with something you’re excited about, and from there, your pantry will naturally grow based on what you enjoy cooking most.
Every pantry will look a little different depending on your tastes, and that’s part of what makes home cooking so special.
If you have a favorite Korean pantry staple - or any questions as you shop or cook - I’d love to hear from you in the comments!
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