A Korean pantry looks intimidating in an H Mart aisle, but most home cooking runs on a short list: a few pastes, two kinds of soy sauce, sesame oil, chili flakes and something for stock. Get those right and most of the recipes on this site open up.
Below is what each ingredient is, what it is used for, the closest substitute when you can’t find it, and how to store it.
| Ingredient | What it is | Used in | Closest substitute | Storage |
|---|---|---|---|---|
| Gochujang (고추장) | Fermented red chili paste — sweet, savory and spicy | Tteokbokki, bibimbap sauce, stews, marinades | Sriracha + miso + a little honey (thinner and less deep) | Fridge after opening |
| Gochugaru (고춧가루) | Korean red pepper flakes, fruity and moderately hot | Kimchi, stews, seasoned vegetables | Mild chili flakes or a mix of paprika and a pinch of cayenne | Freezer or fridge, airtight |
| Doenjang (된장) | Fermented soybean paste, deep and salty | Doenjang jjigae, ssamjang, soups | Red or brown miso (sweeter, milder) | Fridge after opening |
| Ganjang (간장) | Korean soy sauce — regular (jin-ganjang) for cooking and braising | Bulgogi, braises, dipping sauces | Any naturally brewed soy sauce | Cool, dark place; fridge in summer |
| Guk-ganjang (국간장) | Soup soy sauce: lighter in color, saltier | Clear soups, seasoned spinach | Regular soy sauce with a little extra salt | Cool, dark place |
| Sesame oil (참기름) | Toasted sesame oil, strong nutty aroma | Finishing oil for namul, bibimbap, marinades | Toasted sesame oil from any brand (not plain sesame oil) | Cool, dark place |
| Toasted sesame seeds (깨) | Roasted white sesame seeds | Garnish for almost every banchan | Untoasted seeds toasted in a dry pan | Airtight jar, fridge keeps them fresh longer |
| Fish sauce (액젓) | Fermented anchovy or sand lance sauce | Kimchi seasoning, some soups | Southeast Asian fish sauce | Fridge after opening |
| Saeujeot (새우젓) | Salted fermented tiny shrimp | Kimchi, steamed eggs, pork dishes | Fish sauce (use less) | Fridge or freezer |
| Dried anchovies (멸치) | Large ones for stock, small ones for stir-fried banchan | Anchovy-kelp stock, myeolchi bokkeum | Store-bought dashi or stock packets | Freezer |
| Dashima (다시마) | Dried kelp (kombu) | Stock base for soups and stews | Japanese kombu | Dry, airtight |
| Rice syrup / oligodang (조청·올리고당) | Mild syrup that adds shine to glazes | Jorim (braised dishes), stir-fried anchovies | Corn syrup or honey (honey is sweeter) | Pantry |
| Mirim / cooking wine (미림) | Sweet rice cooking wine that removes meaty smells | Marinades, braises | Japanese mirin or dry sherry with a pinch of sugar | Pantry |
| Short-grain rice (쌀) | Sticky, slightly sweet rice | Steamed rice, gimbap, rice balls | Japanese or Calrose rice | Airtight container, cool place |
| Dangmyeon (당면) | Sweet potato starch glass noodles | Japchae, stews, dumpling filling | Mung bean glass noodles (thinner, softer) | Pantry |
| Rice cakes / tteok (떡) | Chewy rice cakes — cylinders for tteokbokki, ovals for soup | Tteokbokki, tteokguk | None that is close; frozen tteok keeps well | Freezer; soak frozen tteok before cooking |
| Tofu (두부) | Firm tofu for pan-frying, soft for stews; sundubu is extra soft | Jjigae, dubu jorim, pan-fried tofu | Any firm or silken tofu as appropriate | Fridge, use within days of opening |
| Napa cabbage kimchi (배추김치) | The everyday fermented cabbage kimchi | Kimchi jjigae, fried rice, pancakes | Store-bought kimchi — sour, older kimchi is best for cooking | Fridge |
Where to start
- The first five: gochujang, gochugaru, doenjang, soy sauce and toasted sesame oil cover most everyday recipes.
- For soups and stews: add dried anchovies and dashima for stock, plus guk-ganjang.
- For kimchi: gochugaru, fish sauce and saeujeot are the essentials.
Substitution tips
- Substitutes keep a dish edible, not identical. Gochujang and doenjang are the hardest to replace, so they are worth buying first.
- Avoid using smoked paprika or chipotle for gochugaru — the smoke changes the flavor completely.
- Fermented pastes keep for months in the fridge; a dark crust on top is oxidation and can be scraped off, but discard anything with fuzzy mold.
Ready to cook? Browse the recipe guides or find recipes by ingredient with the recipe finder.
Substitutes are general kitchen guidance; flavors and saltiness vary by brand, so taste as you go.