Korean Spice Pantry: 10 Must-Haves

Essential Korean Spice Pantry

Korean cuisine relies on a focused set of spices and seasonings. Stock these 10 items and you can make nearly any Korean dish at home.

The Core Ten

• Gochugaru (Korean chili flakes) — the backbone of kimchi and stews
• Sesame seeds (roasted) — garnish for nearly every dish
• Sesame oil — finishing oil, not cooking oil
• Garlic powder — convenience supplement to fresh garlic
• Ginger powder — for marinades and teas
• Black pepper — freshly ground, used in galbi marinades
• Perilla seeds (deulkkae) — nutty, minty garnish
• Mustard powder — for cold noodle sauces
• Cinnamon — in braised dishes (jjim) and teas
• Korean sea salt (cheonilyeom) — coarse, mineral-rich

Storage Tips

Gochugaru must be refrigerated after opening—it loses color and heat at room temperature. Sesame oil goes rancid quickly; buy small bottles and refrigerate. Keep sesame seeds in the freezer for longest freshness.

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