Korean cooking has exploded in popularity in Australia, thanks to dishes like bibimbap, Korean fried chicken, tteokbokki, and Korean BBQ. If you are new to Korean cooking, you do not need to buy dozens of ingredients to get started. These 5 essential pantry staples will let you cook most popular Korean dishes at home.
1. Gochujang (Korean Chilli Paste)
Gochujang is a fermented chilli paste that combines spicy heat, sweetness, and deep umami. It is the single most important ingredient in Korean cooking and is used in everything from bibimbap sauce to tteokbokki to Korean BBQ marinades.
Use it for: Bibimbap sauce, tteokbokki, stews (jjigae), marinades, dipping sauces, fried chicken glaze
Recommended brand: CJ Haechandle - available in mild, medium, and hot
Lasts: 12-18 months in the fridge after opening
2. Gochugaru (Korean Chilli Flakes)
Gochugaru is dried Korean red chilli flakes - the key ingredient for making kimchi and many Korean stews. Unlike regular chilli flakes, gochugaru has a slightly sweet, smoky flavour with moderate heat. It comes in two textures: coarse (for kimchi) and fine (for sauces and soups).
Use it for: Kimchi, kimchi jjigae (stew), tteokbokki, seasoning soups, Korean side dishes (banchan)
Tip: Store in the freezer to keep the colour and flavour fresh for longer
Lasts: 6-12 months (longer if frozen)
3. Korean Soy Sauce (Ganjang)
Soy sauce is used in nearly every Korean dish for salt and umami. Korean cooking uses two types: regular soy sauce (yangjo ganjang) for everyday cooking, and Korean soup soy sauce (guk-ganjang) which is lighter and saltier, used specifically in soups and side dishes. For beginners, a good Japanese or Korean regular soy sauce covers most needs.
Use it for: Marinades, stir-fries, dipping sauces, soups, rice dishes, virtually everything
Recommended brands: Sempio, Kikkoman, or any Korean-made soy sauce
Lasts: 2-3 years unopened, 6-12 months after opening
4. Sesame Oil (Chamgireum)
Toasted sesame oil is the finishing touch on almost every Korean dish. It has a rich, nutty aroma that is instantly recognisable in Korean food. Unlike other cooking oils, sesame oil is almost always added at the end of cooking or as a seasoning - not used for high-heat frying.
Use it for: Finishing stir-fries, bibimbap, namul (seasoned vegetables), marinades, dipping sauces
Tip: A little goes a long way - start with half a teaspoon and add more to taste
Lasts: 6-12 months after opening (store in a cool, dark place)
5. Doenjang (Fermented Soybean Paste)
Doenjang is Korea's answer to Japanese miso - a thick, pungent fermented soybean paste that adds deep, savoury umami to soups and stews. It has a stronger, funkier flavour than miso. Doenjang jjigae (soybean paste stew) is one of the most popular home-cooked meals in Korea.
Use it for: Doenjang jjigae (stew), ssamjang (BBQ dipping paste), soup base, marinades
Recommended brand: CJ Haechandle or Sempio
Lasts: 12-18 months in the fridge after opening
Bonus: What to Cook First
With just these 5 ingredients plus some rice, garlic, spring onions, and sesame seeds, you can make:
- Bibimbap - rice bowl with vegetables, egg, and gochujang sauce
- Tteokbokki - spicy rice cakes in gochujang sauce
- Doenjang jjigae - comforting soybean paste stew with tofu and vegetables
- Korean-style fried rice - with gochujang, soy sauce, and sesame oil
- Simple Korean BBQ marinade - soy sauce, sesame oil, garlic, gochujang
Where to Buy Korean Groceries in Australia
Asian Pantry stocks all of these Korean pantry essentials and more, delivered Australia-wide from our Melbourne warehouse. Browse our Korean grocery collection to stock your pantry. New to Korean cooking? Our pastes collection is a great place to start.