Core Seasonings
Most beginner Korean recipes use a small set of seasonings repeatedly. Buying these first is more useful than buying many sauces for one recipe. Choose small packages until you know what you enjoy.
Gochujang
Korean red chili paste. It is spicy, savory, slightly sweet, and thick. Use it for tteokbokki, bibimbap sauce, spicy stews, and marinades. Start with a small amount because it affects heat, salt, color, and sweetness.
Doenjang
Fermented soybean paste. It is salty, earthy, and deeply savory. It is mainly used for doenjang jjigae and vegetable soups. If it tastes too strong, use less paste and add more tofu or vegetables.
Gochugaru
Korean red pepper flakes. Coarse flakes are common for kimchi and stews. They add red color and chili flavor without making the dish as thick as gochujang.
Sesame oil
A fragrant finishing oil. It burns more easily than neutral cooking oil, so add it near the end or use it in sauces and side dishes.
Fresh Ingredients to Buy Often
- Green onion: used in soups, pancakes, marinades, and garnish.
- Garlic: a base flavor in most Korean cooking.
- Zucchini: useful for stews, pancakes, and stir-fries.
- Radish or daikon: used in soups, kimchi, pickles, and braised fish.
- Tofu: useful in stews, side dishes, salads, and vegetarian meals.
- Bean sprouts: quick, cheap, and common in soups and banchan.
Substitution Rules
If you cannot find Korean radish, use daikon. If you cannot find anchovy broth, use light vegetable broth or a mild chicken broth. If you cannot find perilla leaves, use shiso only if available, or skip them and add lettuce wraps. If a kimchi recipe needs fish sauce and you want a vegetarian version, use soy sauce plus a little seaweed broth. Substitutions will change flavor, but they still let you learn the cooking method.
Storage and Waste Reduction
Store fermented pastes in the refrigerator after opening. Keep sesame oil tightly closed and away from heat. Freeze rice cakes if you will not use them quickly. Older sour kimchi is not a failure; it is often better for kimchi jjigae, kimchi fried rice, and kimchi jeon.