Gochujang is a fermented red chili paste made from chili peppers, glutinous rice, fermented soybeans, and salt. It's a staple ingredient in many Korean dishes, adding spicy, sweet, and savory flavors.
Doenjang is a fermented soybean paste similar to miso but with a stronger and more pungent flavor. It's used as a base for soups, stews, and sauces, adding depth and richness to Korean dishes.
Soy sauce is a staple condiment made from fermented soybeans, wheat, salt, and water. It's used to season and flavor a wide variety of Korean dishes, including marinades, stir-fries, and dipping sauces.
Sesame oil is a flavorful oil made from toasted sesame seeds. It's used as a seasoning and finishing oil in Korean cooking, adding a nutty aroma and rich flavor to dishes.
Gim, or roasted seaweed, is a thin and crispy seaweed sheet that's used as a wrapper for rice and other ingredients in dishes like gimbap (Korean seaweed rice rolls). It's also crumbled and used as a garnish for soups and stews.
Gochugaru is a coarsely ground red chili pepper powder that's used to add heat and color to Korean dishes. It's a key ingredient in kimchi, marinades, and spicy sauces.
Garlic is a fundamental ingredient in Korean cooking, adding depth of flavor and aroma to dishes. It's used in various forms, including minced, sliced, and crushed, in soups, stews, stir-fries, and marinades.
Rice is a staple food in Korean cuisine and is typically served with every meal. Short-grain white rice is the most commonly consumed variety in Korea, and it's used as a base for dishes like bibimbap (mixed rice bowl), banchan (side dishes), and rice porridge.