Building a Korean Pantry

Also known as dried kelp or kombu, dashima is primarily used to create a quick umami-rich broth that serves as the foundation for many soups and stews. The kelp is simmered in hot or boiling water to release its complex flavors, forming the foundation for a deeply flavorful dish.

This thick, brown fermented soybean paste has a rich, sour, salty flavor profile and a pungent aroma and is a foundational ingredient for making soups, stews, and sauces. Different brands will have different levels of saltiness; Sarah and Nam Soon like to use Sempio brand.

Dried anchovies, also known as myeolchi, come in small, medium, and large, and are used in different ways. Look for dried anchovies in the refrigerated and dried seafood sections of a Korean grocery store. Avoid older products that look more desiccated than others, and choose fresher, plumper-looking dried anchovies. Usually the boxed anchovies freshly imported from Korea have the best flavor (they are also the most expensive). Small anchovies can be used as is. Medium and large anchovies need to be cleaned before using

Dipori is an important traditional component of Mat Kimchi (Cut Napa Cabbage Kimchi) and Pogi Kimchi (Whole Napa Cabbage Kimchi). When paired with dried anchovies, this dried fish creates a rich, umami-packed broth that lends savory depth to soups and kimchi. If you’re unable to find it, you can omit it, although this will affect the flavors slightly.

When shopping for mumallaengi, or dried radish, look for lighter-colored strips with bits of green. Radish strips that are darker in color and look dried out are older and less desirable.

Jinmichae is both a versatile ingredient and a snack. Made by drying, shredding, and seasoning fresh squid, it’s a flavorful treat that’s often enjoyed on its own or dipped in mayonnaise as a snack, paired with an alcoholic drink. Look for products that appear moist and not overly desiccated.

Buy packages of small dried red chiles at the Korean grocery store that are simply labeled “dried chiles” or “dried peppers.” It’s not the most informative labeling, but these are mildly flavored Korean chiles that resemble japones chiles. If you can’t find them, use a red chile on the milder side, such as Aleppo.

Tiny saeujeot, or fermented salted “baby” shrimp, are used to add deep umami flavor to various dishes, including kimchi. You’ll find this product, packed in brine and sold in jars, in the refrigerated section of Korean grocery stores. Store in the freezer where it will keep for about six months (you can scoop it out of the jar as needed). There’s no need to thaw saeujeot before using it.

Made from fermented, strong-flavored fish and seafood, aekjeot an umami powerhouse and a vital component of soups, stews, stir-fries, and kimchi. Sarah and Nam Soon usually buy Three Crabs brand, which is especially popular among Korean Americans.

Savory, sweet, and spicy, this fermented red chili paste is a fundamental ingredient in Korean cooking, used to add heat, color, and a balance of sweetness and saltiness with a hint of funk. Made from dried red chiles, glutinous rice, fermented soybean powder, barley malt powder, and salt, this paste is typically sold in tubs, and dollops of it are used to flavor a variety of dishes across Korean cuisine. Sarah and Nam Soon prefer Sempio brand.

Gochugaru, or dried red chile, is a key Korean ingredient for heat, color, and depth of flavor. Korean-grown, sun-dried chiles are best. It comes in flakes, versatile for banchan, kimchi, and stews, or powder, for smoother textures like gochujang. Check the product, as labels may be inaccurate. High-quality gochugaru is vibrant, medium-colored, ideally from Korea, and expensive (1-kilogram bags can cost $30-$80). Store a small amount in the refrigerator and freeze the rest in an airtight container for up to one year.

Fresh perilla leaves are a beloved staple in Korean cooking, used in kimchi, pickles, stir-fries, and more. Use them also as you would lettuce leaves to wrap around meats for the perfect bite. When purchasing, look for leaves that are 3 to 4 inches in diameter; larger perilla leaves tend to be chewier and stiffer making them challenging to eat. Avoid those with browned stems.

Maesil cheong is made from green plums and adds a mild, fresh, fruity sweetness to dishes and, as a bonus, aids in digestion since it’s fermented. We use this in many recipes and there are multiple brands that range in quality. Sarah recommends brands such as Ha Bong Jeong that contain minimal ingredients: plum and sugar. However, these can be expensive and harder to find. Beksul and Ottogi are widely available though they may contain additives.