Korean spices.

AI Overview Basic Korean pantry - list of essentials - Kimchimari Key Korean spices and seasonings include Gochugaru (chili flakes), Gochujang (chili paste), Doenjang (fermented soybean paste), Ganjang (soy sauce), and sesame oil, along with aromatics like garlic, ginger, and spring onions. Other common additions are salt, pepper, toasted sesame seeds, and dried seaweed (gim).

Chili-based Flavors

Gochugaru: Korean red pepper powder or flakes, the primary source of heat and color.

Gochujang: A fermented red pepper paste, which is thicker, spicier, and sweeter than gochugaru.

Fermented Pastes and Sauces

Doenjang: A fermented soybean paste, similar to miso but with a funkier flavor.

Ganjang: The Korean term for soy sauce, a fundamental condiment for adding a savory umami flavor. Ssamjang: A blend of doenjang and gochujang, often served with meat or vegetables.

Aromatics & Herbs

Garlic: A staple aromatic used in many Korean dishes for its pungent flavor.

Ginger: Another essential aromatic, providing a warming spice.

Spring onions: Often added to dishes for their fresh, mild onion flavor.

Flavor Enhancers & Seasonings

Sesame oil: A toasted, nutty oil that adds a distinct flavor and aroma, especially to vegetable dishes.

Sesame seeds: Often toasted and sprinkled on dishes for a nutty flavor and visual appeal.

Salt (sogeum): Used to enhance and balance other flavors.

Pepper (huchu): Ground black pepper is used as a seasoning, particularly in marinades and soups.

Gim: Roasted dried seaweed, adding a savory flavor.

Other Common Ingredients

MSG: Used as a flavor enhancer.

Mirin: Sweet rice wine used for tenderizing meats and adding a subtle sweetness.

Dried anchovies and kelp: Often used to make a flavorful broth.