Korean Cooking Pantry Staples

Name: Korean Cooking Pantry Staples
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 (15 lb) bag short-grain white rice; 1 bottle fish sauce; 1 bottle oyster sauce; 1 bottle apple vinegar; 1 bottle brown rice vinegar; 1 bottle rice vinegar; 1 lb gochugaru (coarse Korean red pepper powder); 1 bottle rice syrup; 1 (500g) tub gochujang (Korean red pepper paste); 1 (500g) tub doenjang (Korean soybean paste); 1 (300g) package black bean paste (chunjang); 1 tub ssamjang (seasoned soybean paste); 1 bottle green plum syrup (maesil-cheong); 1 bottle soy sauce; 1 container roasted sesame seeds; 1 container roasted black sesame seeds; 1 bottle sesame oil; 1 package cold buckwheat noodles (naengmyeon); 1 package sweet potato starch noodles (dangmyeon); 1 package somen noodles; 1 package kalguksu noodles; 1 (2 lb) bag potato starch; 1 bottle soup soy sauce (guk-ganjang)

A helpful guide to the essential pantry staples you'll need to start cooking Korean food at home, filmed at an H Mart grocery store.

🌍Korean 🏷️Pantry-staples 🏷️Shopping-guide 🏷️Hmart 🏷️Gochujang 🏷️Doenjang

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H Mart

Directions

What the creator ordered

Gochujang (Korean red pepper paste)
Doenjang (Korean soybean paste)
Gochugaru (Korean red pepper powder)
Sesame Oil
Soup Soy Sauce
Rice Syrup
Various Korean noodles

Standout moments

+Clear explanation of the essential Korean pastes (gochujang, doenjang) and powders (gochugaru) needed for foundational Korean cooking.

Creator tips

You don't need to get everything at once; these are just suggestions to start with.
For rice vinegar, the creator prefers the 'Seasoned Gourmet' version with the orange cap.
While you can substitute sugar for rice syrup, the creator feels it's not an adequate substitute.
Ssamjang is optional as you can make it yourself by mixing gochujang and doenjang with other ingredients.
Unless you have sodium concerns, it's better to buy regular soy sauce instead of low-sodium.
You can buy whole roasted sesame seeds and crush them yourself as needed.
Potato starch is recommended over all-purpose flour for many Korean recipes.