How to Start Cooking Korean Food Abroad: A Guide to Essential Korean Seasonings

If you want to start cooking Korean food at home, one of the first questions you may have is:

“What Korean seasonings should I buy?”

There are many bottles, pastes, powders, and sauces in a Korean grocery store. Some look similar, and Korean recipes often use several of them together.

But it becomes much easier once you understand what each one does.

🐰 Tosil: “Hodong, I want to cook Korean food, but I don't know where to start. There are so many sauces and seasonings.”

🐯 Hodong: “It looks complicated at first, but don't worry. You don't need to learn everything at once.”

🐰 Tosil: “Then what should I do?”

🐯 Hodong: “I'll show you step by step. Once you understand what each seasoning does, Korean recipes become much easier to follow.”

This guide explains the essential Korean seasonings beginners are most likely to encounter, what they taste like, how they are used, what to look for on Korean labels, and what you should consider buying first.

Ganjang: Korean Soy Sauce

간장 (ganjang) is one of the foundations of Korean cooking.

Korean soy sauce comes in several types, and choosing the right one can be confusing at first.

Yangjo-ganjang — 양조간장

양조간장 (yangjo-ganjang) is brewed soy sauce.

It has a balanced salty and savory flavor and is commonly used for seasoning and dipping sauces.

You may see it used in:

• dipping sauces
• marinades
• stir-fries
• vegetable dishes
• sauces
• everyday cooking

For a beginner, a regular yangjo-ganjang is a useful soy sauce to have in the pantry.

Jin-ganjang — 진간장

진간장 (jin-ganjang) is another common type of Korean soy sauce.

It is widely used in everyday Korean cooking, especially in dishes that are cooked or simmered.

You may encounter it in recipes for:

• bulgogi
• braised dishes
• stir-fries
• sauces
• marinades

When following a Korean recipe, check which type of soy sauce is specified rather than automatically substituting one for another.

Guk-ganjang — 국간장

국간장 (guk-ganjang) literally means “soup soy sauce.”

It is especially useful for Korean soups and broths, where you want seasoning without adding too much dark color.

It is commonly used in:

• soups
• guk
• some namul vegetable dishes
• broths

Mat-ganjang — 맛간장

맛간장 (mat-ganjang) is seasoned soy sauce with added flavors, such as red snow crab or other ingredients.

It can be used as a convenient all-purpose seasoning in many Korean home kitchens.

Look for 양조간장, 진간장, 국간장, or 맛간장 on the Korean label. Learning these words will make shopping much easier.

Korean soy sauces and savory seasonings from my kitchen. Notice the lighter color of guk-ganjang compared with regular brewed soy sauce.

Gochujang: Korean Red Chili Paste

고추장 (gochujang) is a fermented Korean red chili paste with a combination of spicy, savory, salty, and slightly sweet flavors.

It is one of the most recognizable Korean seasonings.

You may use it for:

• tteokbokki
• spicy pork
• bibimbap sauces
• stir-fries
• dipping sauces
• stews
• marinades

But don't think of gochujang simply as a Korean version of hot sauce.

It contributes body, sweetness, fermented flavor, and savory depth as well as heat.

Gochujang products can vary in spiciness, so beginners who are sensitive to heat should check the package for descriptions such as 순한맛 (mild).

A basic tub of gochujang is enough to start exploring many Korean recipes.

Doenjang: Korean Fermented Soybean Paste

된장 (doenjang) is a fermented soybean paste with a deep, salty, earthy, and savory flavor.

It is especially important in Korean soups and stews.

You may use it in:

• doenjang-jjigae
• soups
• vegetable dishes
• dipping sauces
• marinades

Doenjang and gochujang may look similar when you first encounter Korean pastes, but they serve very different purposes.

Gochujang brings chili heat and a sweet-savory fermented flavor.

Doenjang brings a deeper soybean-based fermented and savory flavor.

Miso can sometimes be used as a substitute in a recipe, but the final flavor will be different.

If you are interested in how fermented foods fit into Korean food culture, see our guide:

Korean Food Heritage: How Food Tells the Story of Korea

Ssamjang: Korean Dipping Paste

쌈장 (ssamjang) is a savory dipping paste commonly served with grilled meat and lettuce wraps.

It is especially familiar in Korean barbecue.

You can use it with:

• grilled pork
• grilled beef
• lettuce wraps
• vegetables
• simple rice dishes

Ssamjang is extremely useful if you enjoy Korean barbecue, but it does not need to be one of your first purchases.

Gochugaru: Korean Red Pepper Powder

고춧가루 (gochugaru) is Korean red pepper powder or flakes.

It is an important ingredient in many Korean dishes and is especially associated with kimchi and spicy soups.

You may use it in:

• kimchi
• kimchi-jjigae
• sundubu-jjigae
• spicy soups
• stir-fries
• marinades
• spicy sauces

Gochugaru can come in different textures, including coarse flakes and finer powder.

Do not assume that any generic chili powder will produce the same result.

Korean gochugaru contributes not only heat but also its characteristic color, aroma, and flavor.

For general Korean cooking, look for a product labeled 고춧가루.

Sesame Oil: 참기름

참기름 (chamgireum) is Korean sesame oil.

Its strong roasted sesame aroma makes it one of the easiest Korean flavors to recognize.

It is often used as a seasoning or finishing oil rather than as the main oil for cooking.

You may use it in:

• bibimbap
• namul
• rice dishes
• noodles
• sauces
• marinades

A small amount can make a noticeable difference.

If you are making bibimbap, for example, sesame oil helps bring together the vegetables, rice, and other seasonings.

Seasonings You Can Add Later

Once you start cooking more Korean dishes, you will encounter many other ingredients.

You do not need all of them immediately.

Fish Sauce — 액젓

액젓 (aekjeot) means fish sauce.

Common types include:

• 멸치액젓 — anchovy fish sauce
• 까나리액젓 — sand lance fish sauce

They are used to add salty, savory, fermented depth.

They are especially useful in:

• kimchi
• soups
• stews
• vegetable dishes
• sauces

Tuna Extract — 참치액

참치액 (chamchi-aek) is a tuna-based seasoning sauce used in Korean cooking.

It can add savory depth to:

• soups
• stews
• vegetable dishes
• sauces

It can be particularly convenient when you want to adjust the savory flavor of a dish.

Maesil-cheong — 매실청

매실청 (maesil-cheong) is a Korean plum syrup.

It can provide sweetness and a distinctive fruity note in:

• marinades
• sauces
• dressings
• stir-fries

Mulyeot and Oligodang — 물엿 / 올리고당

These are Korean cooking syrups used to add sweetness and, depending on the product and recipe, gloss and body.

They often appear in recipes for:

• bulgogi
• braised dishes
• stir-fries
• sauces

Mirim — 미림

미림 (mirim) is a cooking ingredient used in many Korean recipes to add sweetness and depth and to help balance certain flavors.

You may encounter it in recipes for:

• meat marinades
• braised dishes
• fish dishes
• stir-fries

Vinegar — 식초

식초 (sikcho) is vinegar.

It is useful for balancing rich or spicy flavors and is common in:

• dipping sauces
• cold noodles
• vegetable dishes
• dressings
• sweet-and-sour sauces

You can add these ingredients gradually as you encounter recipes that call for them.

🐯 Hodong's Secret

Once you become familiar with the basic seasonings, you may also notice a growing range of convenient Korean cooking products.

These include:

• soup-stock tablets
• broth packs
• liquid stock
• ready-made cooking sauces
• other concentrated seasoning products

They can make everyday Korean cooking much easier, especially when you are short on time.

Think of these products as shortcuts you can explore once you know the basics.

The important thing is to understand what the basic seasonings do first. Then you can decide which convenience products actually make your cooking easier.

We'll cover broth products and ready-made cooking sauces in separate guides. For broth, start with Korean Soup Stock Shortcuts: From Miwon and Dasida to Stock Packs and Coin Stock. 

For ready-made sauces, see Korean Ready-Made Sauces: A Supermarket Guide.

How to Read Korean Seasoning Labels

When you visit a Korean grocery store, recognizing the Korean words on the package can be more useful than trying to remember every English translation.

Korean	English	Beginner Use
간장	Soy sauce	Everyday seasoning
양조간장	Brewed soy sauce	Sauces, dipping, seasoning
진간장	Jin soy sauce	Cooking, braising, sauces
국간장	Soup soy sauce	Soups and broths
맛간장	Seasoned soy sauce	Convenient all-purpose seasoning
고추장	Gochujang	Spicy sauces and dishes
된장	Doenjang	Soups, stews, vegetables
쌈장	Ssamjang	Dipping and Korean BBQ
고춧가루	Gochugaru	Kimchi and spicy dishes
참기름	Sesame oil	Finishing and seasoning
액젓	Fish sauce	Savory seasoning
멸치액젓	Anchovy fish sauce	Kimchi, soups, seasoning
까나리액젓	Sand lance fish sauce	Kimchi, soups, seasoning
참치액	Tuna extract	Soups and savory seasoning
매실청	Plum syrup	Marinades and sauces
물엿	Cooking syrup	Sweetness and gloss
올리고당	Oligosaccharide syrup	Sweetness and sauces
미림	Mirim	Cooking and marinades
식초	Vinegar	Sauces and dressings

Save this list on your phone before visiting a Korean grocery store.

It can make your first shopping trip much less intimidating.

What Should You Buy First?

You do not need to buy every Korean seasoning at once.

A useful starting group is:

1. Soy sauce — 간장
2. Gochujang — 고추장
3. Doenjang — 된장
4. Gochugaru — 고춧가루
5. Sesame oil — 참기름

But treat this as a practical starting point, not a rigid shopping list.

Choose according to the dishes you want to cook.

For example:

• Bibimbap → gochujang and sesame oil
• Doenjang-jjigae → doenjang
• Spicy dishes → gochugaru
• Korean BBQ → ssamjang
• Soups → depending on the recipe, soy sauce or guk-ganjang

Your pantry will naturally grow as you cook.

You might buy gochugaru for kimchi-jjigae, then discover that you use it again for another spicy dish.

You might buy cooking syrup for bulgogi, then find it useful in another braised or stir-fried dish.

So start with the dishes you want to cook.

What to Check When Shopping

Before putting a Korean seasoning into your cart, check a few simple things.

1. Check the type

Especially with soy sauce, make sure you know whether you are buying:

• 양조간장
• 진간장
• 국간장
• 맛간장

2. Check the container size

Some Korean seasonings come in surprisingly large bottles or tubs.

If you are just starting out, a smaller package may be more practical.

3. Check the spice level

For gochujang and other spicy products, look for information about the level of heat.

4. Check the recipe

If you are buying ingredients for a specific recipe, follow the seasoning listed in that recipe first.

You can experiment with substitutions later.

5. Check storage information

Storage instructions can vary by product.

Always check the package, especially after opening.

Where to Buy Korean Seasonings Abroad

Depending on where you live, you may find Korean seasonings at:

• Korean grocery stores
• Asian supermarkets
• online Korean food stores
• larger international supermarkets

When searching online, try using both the English and Korean names.

For example:

“Korean soy sauce 양조간장”

or

“Korean red pepper powder 고춧가루.”

Using the Korean name can make it much easier to find the exact type used in Korean recipes.

Can You Substitute Korean Seasonings?

Sometimes you can.

But substitutions can change the final flavor, so it is useful to understand what you are replacing.

Gochujang

Other chili sauces may provide heat, but they usually will not reproduce the fermented, sweet, savory character of gochujang exactly.

Doenjang

Miso can sometimes work as a substitute because both are fermented soybean-based pastes.

However, they do not taste the same.

Gochugaru

Other chili flakes or powders can provide heat, but they may differ in color, aroma, texture, and flavor.

Sesame Oil

Another toasted sesame oil may work, but the aroma and intensity can vary between products.

Soy Sauce

Other soy sauces can sometimes be used, but their saltiness, sweetness, color, and flavor can be different.

When substituting, start with less and adjust gradually.

How Should You Store Korean Seasonings?

Always follow the storage instructions on the individual product.

Some products can be stored at room temperature before opening, while others may require refrigeration after opening.

This can apply to products such as:

• gochujang
• doenjang
• soy sauce
• fish sauce
• cooking syrups

Gochugaru is worth special attention.

Many Korean households store gochugaru in the freezer, especially when buying a larger package. If you do this, dividing it into smaller portions can make it easier to use while keeping the rest protected.

Whatever storage method you use, keep containers tightly closed and avoid getting food or moisture into the product.

What Can You Cook With These Basic Seasonings?

Once you have a few basic seasonings, you may be surprised by how many Korean dishes become accessible.

Bibimbap: A Great Place to Start

Bibimbap is a particularly useful example because several basic Korean seasonings come together in one familiar dish.

You may use:

• Gochujang for spicy, sweet, savory flavor
• Sesame oil for roasted sesame aroma
• Soy sauce for seasoning
• Gochugaru when additional chili flavor is needed

If you already have these seasonings, you may already have much of what you need to start making bibimbap.

For a simple one-person version, see:

Easy Bibimbap Recipe for One

As you cook more dishes, you will start to notice the same seasonings appearing again and again.

That is when Korean recipes begin to make more sense.

Instead of memorizing every recipe separately, you start recognizing familiar combinations.

🐯 Hodong's Final Word

When I first started cooking, I made mistakes with seasonings, too.

I once used yangjo-ganjang in a soup because I didn't know there was another kind called guk-ganjang, or soup soy sauce.

The soup tasted strange, and at the time, I had no idea why.

These days, when I make soup, I might use guk-ganjang as the base, then adjust the flavor with a little tuna extract, anchovy fish sauce, or sand lance fish sauce.

Sometimes I also add a little regular soy sauce to give the soup another layer of flavor.

That kind of judgment develops gradually.

Take a dish like galchi-jorim, for example.

You can follow the recipe exactly the first time.

But after making it several times, you begin to understand how salty, sweet, spicy, and savory flavors work together.

You may eventually adjust the seasoning before anyone tells you to.

That is one of the enjoyable parts of cooking Korean food.

Make the dish once. Then make it again.

You will make mistakes.

You will sometimes add too much.

You will sometimes wonder why your dish tastes different from the Korean restaurant version.

That's normal.

Start with the basics. Learn what each seasoning does. Make a few simple dishes, make a few mistakes, and try again.

The more you cook, the better you get.

And one day, instead of simply following a recipe, you'll taste the food and think:

“I know what this needs.”

You May Also Like

Korean Food Heritage: How Food Tells the Story of Korea

Easy Bibimbap Recipe for One

Korean Soup Stock Shortcuts: From Miwon and Dasida to Stock Packs and Coin Stock

Korean Ready-Made Sauces: A Supermarket Guide.