Korean Pantry Essentials: Ingredients For Authentic Flavours

With K-pop and K-dramas really hitting the international scene, nothing remains untouched by Korean culture. From the crackling sounds of bulgogi to the tanginess of kimchi, people around the world fall in love with Korean food. If you happen to be craving those rich barbecue flavours of Korean barbecue, bibimbap, or spicy tteokbokki after binge-watching your favourite K-drama, you are far from alone! Indeed, though the idea of dining in a Korean restaurant is tempting, most would surely like to recreate such dishes at home. 

What do you have to stock up on to whip up authentic Korean meals? 

With the use of distinctly Korean ingredients, Korean cooking can be daunting at first. Once you get familiar with the essentials, however, whipping up tasty Korean dishes comes quite effortlessly. So let's start with some must-have Korean pantry staples and how they can transform your home-cooked meals. 

Gochujang  

Gochujang happens to be one of the main condiments in Korean cuisine- a fermented red chilli paste, boasting its distinctively sweet, spicy, and savoury flavour. Compounded from red chilli powder, glutinous rice, fermented soybeans, and salt, gochujang adds a depth of flavour and heat to dishes like bibimbap, tteokbokki (spicy rice cakes), and bulgogi. It's a thick paste full of umami that is essential to Korean marinades, sauces, and stews. Due to its intense flavour, a little does go a long way. Gochujang is your tried-and-true ingredient if you want to add that rich, spicy kick to any Korean dish. 

Gochugaru  

Gochugaru is another chilli-based staple but takes the form and usage a step away from gochujang. These sun-dried Korean red chilli flakes are known for their bright red colour and smoky, slightly sweet flavour. Gochugaru is added in making kimchi and also sprinkled over stews and other side dishes. They balance the spiciness of Korean dishes without overpowering the palate. Fine and coarse are the varieties of gochugaru. This coarse gochugaru is generally used to make kimchi and the fine version in sauces and soups. 

Soy Sauce  

Soy sauce is one of the pantry staples, and Korean soy sauce is no exception. There are two major sub-types: soup soy sauce (guk-ganjang) and regular soy sauce (jin-ganjang). Soup soy sauce is saltier and mostly used for seasoning in broths or soups, while regular soy sauce is slightly sweeter and normally added to marinades, sauces for dipping, and stir-fries. Ganjang gives the food the necessary savoury umami flavour for salty and savoury equilibrium found in dishes like japchae (stir-fried glass noodles) and bulgogi (grilled marinated beef). 

Sesame Oil 

No Korean larder is complete without the rich, nutty aroma of sesame oil. Chamgireum, for its part, is the Korean toasted sesame oil made from roasted sesame seeds and, although used more as a seasoning or finishing touch than as a true cooking oil, imbues everything from bibimbap to namul with depth and warmth. Sesame oil drizzled at the last stage of cooking or over a bowl of rice complements perfectly with its unmistakable aroma. 

Doenjang 

Doenjang is Korea's answer to miso and another fermented paste that brings deep, earthy flavours to the table. Doenjang is made from fermented soybeans and brine, giving it a chunky texture and a more robust, less sweet flavour than gochujang. Though seldom served alone, it is a key ingredient in doenjang jjigae (soybean paste stew) and acts as the foundation for marinades, soups, and dipping sauces. Doenjang can help an otherwise mundane vegetable stir-fry transcend, but also underpin heartier meat dishes. 

Korean Rice 

Rice, or bap, is the staple of every Korean meal. Specifically, short-grain rice is used in Korean cuisine due to its slightly sticky texture that makes it great for being eaten with chopsticks and serving well with many varieties of banchan. It is generally served plain to complement rich stews, grilled meats, and pickled vegetables. Without this staple, no Korean meal feels complete. 

Dried Seaweed  

Gim, or dried seaweed, is a kitchen staple used to make everything from gimbap (Korean rice rolls) to snacks and garnishes. Gim is toasted and lightly salted, adding crunch and savour to a meal layered over rice or in soups. It is crumbled over rice or used to wrap sushi-like gimbap, which makes it a highly useful Korean addition to any meal. 

Fish Sauce  

Korean fish sauce, or aekjeot, is another variation from their Southeast Asian cousins, used with similar purposes. This is an anchovy-based fermented sauce that brings saltiness and umami to the flavor of kimchi, soups, and stews. A few drops of this intense sauce can bring the flavors out of your cooking, making it an essential liquid when fermenting vegetables like napa cabbage and radish.