Korean ingredient guide
Korean ingredients, explained simply.
Learn flavor, common uses, buying tips, storage, aliases, and realistic substitutions for Korean pantry ingredients.
Grains
All-purpose flour (밀가루)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Breadcrumbs (빵가루)
Breadcrumbs appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Brown rice (현미)
Brown rice appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Glutinous rice (찹쌀)
Glutinous rice appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Puffed grain (튀밥)
Puffed grain appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Rice (밥)
Short-grain white rice is the everyday foundation of a Korean meal. Leftover chilled rice is especially useful for fried rice.
Rice flour (쌀가루)
Rice flour appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Starch (전분)
Starch appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Broths
Fruit
Apple (사과)
Apple appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Asian pear (배)
Asian pear appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Jujube (대추)
Jujube appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Kiwi (키위)
Kiwi appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Lemon (레몬)
Lemon appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Omija berries (오미자)
Omija berries appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Strawberry (딸기)
Strawberry appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Tomato (토마토)
Tomato appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Herbs and greens
Baby greens (어린잎채소)
Baby greens appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Garlic chives (부추)
Garlic chives appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Kale (케일)
Kale appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Perilla leaves (깻잎)
Perilla leaves are broad, aromatic leaves used as wraps, pickles, garnishes, and layered banchan in Korean cooking.
Herbs and spices
Meat
Beef (소고기)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Chicken (닭고기)
Chicken appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Pork (돼지고기)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Pantry
Black pepper (후추)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Cooking oil (식용유)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Cooking wine (맛술)
Cooking wine appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Honey (꿀)
Honey appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Mayonnaise (마요네즈)
Mayonnaise appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Olive oil (올리브오일)
Olive oil appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Salt (소금)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Sesame seeds (참깨)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Soy sauce (간장)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Sugar (설탕)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Toasted sesame oil (참기름)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Vinegar (식초)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Water (물)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Nuts and seeds
Black sesame (흑임자)
Black sesame appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Perilla seed powder (들깨가루)
Perilla seed powder appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Pine nuts (잣)
Pine nuts appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Walnuts (호두)
Walnuts appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Vegetables
Broccoli (브로콜리)
Broccoli appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Cabbage (양배추)
Cabbage appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Carrot (당근)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Cucumber (오이)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Garlic (마늘)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Ginger (생강)
Ginger appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Green chili pepper (청고추)
Green chili pepper appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Green onion (대파)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Kabocha squash (단호박)
Kabocha is a dense, sweet winter squash with dark green skin and orange flesh. Korean recipes use it in porridge, soup, pancakes, and steamed dishes.
Korean radish (무)
Korean radish appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Mushroom (버섯)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Napa cabbage (배추)
Napa cabbage appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Onion (양파)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Potato (감자)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Red chili pepper (홍고추)
Red chili pepper appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Soybean sprouts (콩나물)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Spinach (시금치)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Zucchini (애호박)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Eggs and dairy
Butter (버터)
Butter appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Egg (달걀)
Eggs add quick protein and richness to rice dishes, soups, rolled omelets, and savory pancakes.
Heavy cream (생크림)
Heavy cream appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Milk (우유)
Milk appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Korean seasonings
Doenjang (된장)
Doenjang is a robust Korean fermented soybean paste used to season soups, stews, and dipping sauces.
Gochugaru (고춧가루)
Gochugaru is Korean red pepper sold as flakes or powder. It gives kimchi, stews, and seasoned vegetables their warm red color and clean heat.
Gochujang (고추장)
Gochujang is a fermented Korean paste made with red pepper powder, grain, and fermented soybean. It brings heat, sweetness, and savory depth.
Korean plum syrup (매실액)
Korean plum syrup appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Rice syrup (올리고당)
Rice syrup appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Seafood
Dried anchovy (멸치)
Dried anchovy appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Kelp (다시마)
Kelp appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Korean fish cake (어묵)
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Scallop (관자)
Scallop appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Shrimp (새우)
Shrimp appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Sea vegetables
Dried sea mustard (미역)
Dried sea mustard appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Gim seaweed (김)
Gim seaweed appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Hijiki seaweed (톳)
Hijiki seaweed appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Fermented foods
Rice products
Legumes
Soy products
Roasted soybean powder (콩가루)
Roasted soybean powder appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Tofu (두부)
Tofu is soybean curd sold in textures from silken to extra-firm. Korean recipes choose the texture to suit stews, braises, or pan-frying.