Korean cooking is pretty easy if you stock up on some essential Korean ingredients and learn how to use them.
This section of the Beginner’s Guide is going to tell you which ones to buy and what they can be used for. If you have any questions about or additions to this list, leave them in my forum. My readers will answer you nicely.
It’s divided into 3 parts:
- Essential ingredients are versatile, can be used in many dishes, and you should keep them in your house at all times
- Good-to-have ingredients are pretty flexible and you can keep them stocked in your house, or just buy them when you run out of them
- Specialized ingredients are mainly good for one or two dishes, so if you don’t like those dishes, you might not even need some of these at all
A note about brands
Some people really want to know what brands of ingredients I use, so I’m including them. I’m giving brand names only to help you find what you need, not because I’ve used every brand and think these are the “best,” or because I’m paid to promote these brands in any way. The truth is that I’m kind of a stubborn cook, and I usually just buy the same products that I’ve been using for decades rather than try new ones. It’s possible that there are more delicious and better products out there. Tell me about them on the forum!
Where to buy these ingredients
Since I started my website in 2007, it’s become a lot easier to find Korean ingredients in stores and online. But, it’s still not really easy. I hope that it gets easier in the future.
For now you can check the list of Korean grocery stores to find a store near you. This list was compiled by readers like you, so if you have a store that you go to that’s not on the list, please add it. If there’s no store near you, some stores in your country may ship to where you live, so be sure to check the list closely. You can also look at these online-only stores.
It can be difficult to shop for Korean ingredients or brands if you don’t read Korean. Sometimes there’s no English translation on the package, or the translation is a little unusual, or the Romanization of the Korean words is not what you expect. You may need to bring a Korean friend with you, or ask a Korean in the store to help you out.
For now, most Korean companies design their packaging for other Koreans. This is one reason I include big photos in the ingredients section on my website and in my cookbooks: so you can bring them to the store and compare the photo with what’s on the shelf.
Good luck with your Korean cooking!
Posted on Tuesday, July 24th, 2012 at 8:41 pm.
Last updated on August 17, 2012.
Tagged: essential Korean ingredients, homemade korean food, how to start Korean cooking, important korean ingredients, introduction to Korean cooking, introduction to Korean food, Korean basic ingredients, Korean cooking 101, Korean cooking basics, Korean cooking guide, Korean cooking ingredients, Korean cooking note, Korean cooking note for beginners, korean food, Korean food blog, korean food blogger, korean food fans, Korean ingredient guide, Korean kitchen, Korean pantry, Korean pantry essentials, Korean recipes, Maangchi recipes
Hi Maangchi! Korean cooking newbie here! I don’t know why I just found your website and youtube channel! I wish I had found them sooner. ;D I love watching your shows. Thank you so much for showing how to cook octopus. It’s one of my favorite dishes. I’ve tasted Spanish, Mexican and Thai versions and now I can’t wait to try and make it myself Korean style! Super excited!
Hello maangchi! A avid k-drama fan and really love the culture as well the foods korean make (17 years old last sept 12 hohoho). Due to our long weekends, I’m finding well rated recipes in youtube then suddenly I found yours. And today, I’m currently fond of watching your korean cooking videos last wednesday. And yes after watching almost 20 of your videos, I decided to cook kwabaeggi since it look so easy but I struggled twisting the dough perfectly like yours hahaha. Well, thank you! I’d made my family happy. Next time, I’ll make garaeddeok, ggongal ppang, bibimbap, heotteok, dakgangjeong, bokkeumbap, gyeran ppang, kkampunji, gimbap, eomuk and gamjajeon.. Hihi. Thank you maangchi!
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I just found your comment today! Continued success in Korean cooking!
Hello maangchi,
i’m new to korean cooking. i want to make kimchi, but i don’t think i can get fish sauce in india easily so what can i do? Is there any ingredient that can replace the fish sauce?
Your cooking is so good and i’m very happy to find your blog!!
cheers from India!!
You can use soup soy sauce and a bit of salt. Are you sure there is no Korean or Asian grocery stores near you? There are some near Delhi.
There is no need.u can buy fish sauce from a big Spencer’s shop.it has all of the ingredients like fish sauce ,oyster sauce etc
Or u can even buy online
안녕하세요 Maangchi!
You use always “CUP” as unit…. I wonder how many “ml” or “cl” one cup is!
Please let me know because it is hard to follow your recipes without having such nice cups!
Cheers from Germany,
Marcus
1 cup = 250ml
1/2 cup = 125ml
1/3 cup = 80ml
1/4 cup = 60ml
These are rounded up!
Actually I’m using USA measuring cups. My 1 cup is 240 ML.
Annyeonghaseyo Maangchi ssi :) I’m your new avid fan. Just started watching your cooking videos this month August(can’t remembered what exact date, hehehe!). I’m curious about what’s the taste of Korean dishes that i see on Korean dramas. So this afternoon, I bought Hot Red Pepper Paste in a grocery store inside of a mall. It’s my first precious Korean ingredient that i found. But can’t find Hot Chili Pepper Flakes, they have only Chili Powder. Day after tomorrow, I’ll look for a Korean Grocery store so that i can start your delicious recipes to cook and I’ll post the photos here on your site. Planning to buy Korean Grill also. Thank you very much Maangchi :)
I found out that the packaging of some hot pepper flakes (gochugaru) have it translated as “hot pepper powder. Check out the inside, please. Usually you can see through the package.
The only difference between hot pepper flakes and powder is coarseness. If they are coarse flakes, they are hot pepper flakes. If they are really like powder, that’s hot pepper powder. I use hot pepper flakes in almost all of my Korean cooking. I use hot pepper powder only when I make gochujang (hot pepper paste).
Hot pepper flakes
Hot pepper powder
Thank you Maangchi for giving us the info about the difference between Pepper flakes and Pepper Powder. I don’t want to use other ingredient. I’m strict on cooking because i want to feel and the real taste as yours :)
I am waiting on your next recipe tomorrow August 29. See you soon! LOL!
Gamsahabnida Maangchi :)
Dear Maangchi.
For my slumber party i want it korean themed. any tips or ideas. Im thinking of making jajanmyeon or baechu gook but i cant decide. Also could i use the same ingredients and spices for american beef than korean beef.
Jjajangmyeon is a good choice for a large group of people. You need 2 large pots. One for sauce, the other for noodles. You can add some vegetable dishes like kongnamul muchim and sigeumchi namul if you want.
Kongnamul muchim (Soybean sprout side dish): https://www.maangchi.com/recipe/kongnamul-muchim
Sigeumchi namul (Spinach side dish):
https://www.maangchi.com/recipe/sigumchi-namul
Drove by a ‘specialty grocier’, to me anyways, and then spent an hour and ahalf in awe! So happy, love food, but know very little of Korean cooking.
Would appreciate some help for a beginner and I have caucasian taste buds and want to explore!
Have cooked many ethnic things over the years but have not gotten to the Asian ‘daily meals’. Only things offered in restaurants. Not many around me.
Hope I don’t sound like a fool, because I REALLY want to go get those beautiful ingredients and cook away! Thx, Mary
Hi Mary, I’m very happy to hear that this section helps you. It sounds like you love cooking and delicious and healthy food. Good luck with your Korean cooking! : )
I have a Korean food shop near my school where I buy my ingredients. They come shipped all the way from South Korea.
P.S. I loove this website! It’s so reliable and informative. I’m going to the Dakjuk. It looks delicious. ^_^
Dakjuk is a good choice! You don’t need any particular Korean ingredients to make it. https://www.maangchi.com/recipe/dakjuk
Dear maangchi,
Can we roast white sesame seeds at home and store it and keep it in fridge? Or roasting has to be done immediately before preparing food?if yes,how long will roasted sesame seeds will last in fridge?
thanks
snigdha
I posted how to roast sesame seeds here. https://www.maangchi.com/ingredients/sesame-seeds
1.Wash 1 cup of sesame seeds in a colander with running water. Drain.
2.Heat a pan or wok over medium to low heat and pour the washed sesame seeds into it.
3.Stir with a wooden spoon until evenly golden and crispy. It will pop when it’s cooked. It may take about 10 minutes.
You can keep it in the fridge up to about 2 months.
I usually put about 1/2 cup of roasted sesame seeds in a jar or container and keep them in my spice drawer, and I keep the leftover sesame seeds in the freezer. When my sesame seeds container is empty, I fill it with the sesame seeds from the freezer.
Hello Maangchi!
Thank you so much for these handy little guides. Now I’ll know exactly what I need to buy.
Your recipes are a real blessing for those of us who can’t eat wheat gluten. So many of your recipes are gluten free, yet they have so much wonderful flavor. :D
Thank you! : )