쌀 · ssal
Short-grain rice
The glossy, softly sticky rice used at everyday Korean tables.
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Korean short grain rice CalroseSHOP WITH CONFIDENCE
Your Korean pantry, explained
Learn what each ingredient does, how its Korean name is written, and what to type when shopping outside Korea.
참기름 · chamgireum
Sesame oil
A deeply toasted finishing oil; a little goes a long way.
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Korean toasted sesame oil chamgireum물엿 · mulyeot
Rice syrup
A clear syrup used for gloss and gentle sweetness in Korean sauces.
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Korean rice corn syrup mulyeot국간장 · guk-ganjang
Soup soy sauce
A pale-looking but deeply salty soy sauce used to season Korean soups without darkening them.
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Korean soup soy sauce guk ganjang국물멸치 · gukmul-myeolchi
Soup anchovies
Large dried anchovies used to build a clean, savory everyday broth.
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Korean soup anchovies dried large감자전분 · gamja-jeonbun
Potato starch
A fine starch that gives blanched vegetables a delicate, pleasantly slippery coating.
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Korean potato starch gamja jeonbun애호박 · aehobak
Korean zucchini
A pale green summer squash with tender skin and a softly sweet flavor.
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Korean zucchini aehobak들깨 · deulkkae
Perilla seed option
Some home cooks use ground perilla for a more earthy, distinctly Korean nuttiness.
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Korean perilla seed powder deulkkae garu순대 · sundae
Korean blood sausage
A mild, springy Korean sausage commonly filled with glass noodles and seasoned pork blood.
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Korean sundae blood sausage frozen들깻가루 · deulkkae-garu
Ground perilla seed
A creamy, earthy seed powder that thickens and perfumes Korean stews.
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Korean perilla seed powder deulkkae garu된장 · doenjang
Doenjang
Korean fermented soybean paste adds savory depth to the sweet bulgogi sauce.
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Korean fermented soybean paste doenjang신김치 · sin-kimchi
Aged kimchi
Fully fermented, pleasantly sour kimchi gives pancakes more flavor than freshly made kimchi.
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Korean aged napa kimchi sour kimchi부침가루 · buchim-garu
Pancake mix
A seasoned Korean flour blend made for crisp savory pancakes.
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Korean pancake mix buchim garu사골육수 · sagol-yuksu
Beef bone broth
A milky Korean broth made by long-simmering beef bones, sold in shelf-stable pouches and cartons.
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Korean beef bone broth sagol yuksu무 · mu
Korean radish
A stout white-and-green radish that is sweeter, crisper, and denser than many daikon varieties.
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Korean radish mu fresh액젓 · aekjeot
Fish sauce
A salty fermented seasoning used in kimchi and vegetable side dishes.
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Korean fish sauce aekjeot anchovy sand lance유자청 · yuja-cheong
Yuja marmalade
A fragrant Korean preserve of sliced yuja citrus and sugar, used in tea, dressings, and sauces.
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Korean yuja citron tea marmalade청양고추 · Cheongyang-gochu
Cheongyang chile
A small green Korean chile with clean, assertive heat.
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Korean Cheongyang green chili pepper고추장 · gochujang
Gochujang
Fermented Korean chile paste that brings heat, sweetness, and body.
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Korean gochujang fermented chile paste고추가루 · gochugaru
Gochugaru
Korean red pepper flakes with warm fruitiness rather than one-note heat.
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Korean gochugaru flakes진간장 · jin-ganjang
Brewed soy sauce
The everyday dark soy sauce used for Korean marinades, braises, and stir-fries.
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Korean brewed soy sauce jin ganjang들기름 · deulgireum
Perilla oil
A fragrant Korean finishing oil pressed from toasted perilla seeds.
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Korean toasted perilla oil deulgireum매실청 · maesil-cheong
Maesil syrup
A sweet-tart green plum syrup used in Korean marinades and dressings.
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Korean green plum syrup maesil cheong고사리 · gosari
Gosari
Cooked bracken fern with an earthy chew, essential to classic yukgaejang.
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Korean cooked gosari fernbrake시래기 · siraegi
Siraegi
Dried radish greens rehydrated for soups and stews.
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Korean dried radish greens siraegi소면 · somyeon
Somyeon
Very fine Korean wheat noodles served in both hot and cold broths.
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Korean somyeon thin wheat noodles초회 · chohoe
Chohoe
A Korean cold preparation dressed with vinegar; unlike raw hoe, this version uses cooked octopus.
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Korean chohoe vinegared seafood salad