ANCHOVIES (MYEOLCHI) – If you go to the dried goods aisle of your Korean (or other Asian) grocery store, you’ll find bags of little fish of varying sizes. The smaller ones are usually sautéed and eaten, while the larger varieties are best for making soup stock.
ASIAN PEAR (NAJU BAE) – These crisp fruits come in season as the air grows colder and the leaves change color. Larger ones are found in Asian groceries, but they can be found often in the produce section of any grocery store. They’re best eaten with their brown skins peeled.
ASIAN RADISH OR DAIKON (MU) – Koreans use a variety of radishes in their cooking. The large bulbous varieties can be found in Asian markets, and even in the produce sections of regular groceries, but the smaller ponytail variety (yulmu) can only be found in some Asian groceries and farmer’s markets. You can store them in the warmer part of the refrigerator for at most a week.
KOREAN CHILE PASTE (GOCHUJANG) – Korean chile paste can be found in jars or plastic tubs in either the condiment aisle or the refrigerated section of Korean markets. Tightly sealed in its original container, it’ll keep in the refrigerator almost forever (although you’ll lose some spiciness and the bright red color). There really is no substitute for it. If you like spicy food, it’s good to keep a small jar around to make hot pots or to spice up your marinades.
CHILE POWDER (GOCHU GALU) – Korean chile powder is different from the regular chile powder you might find in the spice aisle. Sold in large resealable bags, varieties are available in different grades of coarseness and spiciness—usually hot to really hot. The medium-fine powder is the most versatile. It’s best to pay extra for high quality, since you’ll be using it in many dishes. You can store it in the refrigerator or freezer in a tightly sealed container almost indefinitely.
CHILES (GOCHU) – Although Koreans like chiles of many varieties, the most commonly used ones are the long green variety. Even if they are from the same plant, these chiles can range from totally mild to spicy-hot, depending on what time of the year they are picked (sometimes a chile will be hotter the closer you get to the stem). As they ripen on the vine, they are allowed to turn red and are then dried in the sun to make chile powder (gochu galu, above).
CUCUMBERS (OI) – The smaller pickling cucumbers are used in Korean cooking, but you can substitute the Persian variety as well.
DRIED RED DATES (DAECHU) – See Jujubes.
EGGPLANTS (GAJI) – Korean eggplants are small with smooth dark skins. Japanese varieties, which are very similar, and their paler-skinned Chinese cousins make suitable substitutes. However, the large Italian varieties don’t quite work as well in Korean dishes.
FERMENTED SOYBEAN PASTE (DWENJANG) – Korean fermented soybean paste is the color of yellow ochre and chunky in texture. Jars and plastic bins of the paste can be found in the refrigerated section of Korean markets. Although similar to Japanese miso, dwenjang is not as sweet, is a bit saltier, and has an earthier flavor.
FISH (MOOL GOGI) – You can find most varieties of fish in the seafood section of Asian groceries. Prepared fish (already cleaned and gutted) are usually available there, too. Fish that are already sliced and ready to be cooked are to be found in the frozen section.
FISH CAKES – Fish cakes are cooked and processed whitefish formed into cakes or loaves (sort of like “krab”). They can be found in the refrigerated section of Asian markets. Koreans usually use the ones that are shaped into flat rectangles and are brown on the outside.
FISH SAUCE – Our family uses this Southeastern Asian condiment to make kimchi, since it’s more versatile than salted shrimp or other salted seafood that are traditionally a part of kimchi recipes.
GARLIC (MANEUL) – Although garlic is not native to the peninsula, Koreans eat more garlic than anyone else in the world. Choose firm bulbs that are compact and not sprouting and store in a cool, dark, well-ventilated place. You can find peeled and even minced garlic in Korean markets, in the produce and refrigerated sections respectively. If you’re planning on using a lot of garlic, you can mince a bunch and freeze it in small packets tightly wrapped in plastic.
GINGER (SAENG-GANG) – When buying ginger, look for the hardest and heaviest tubers with the smoothest skins. Ginger can be frozen, but you’ll lose its crisp texture. Store ginger in the refrigerator for 2 to 3 weeks.
GREEN BEAN SPROUTS (SOOKJU NAMOOL) – See Mung Bean Sprouts.
GREEN ONIONS (PA) – Used to add color and flavor to many Korean recipes, green onions are usually less expensive in Asian, Latino, or Middle Eastern grocery stores than your regular supermarket. Choose firm stalks with dark green tops and thin white ends. They don’t last more than a few days but will last longer if you keep them wrapped in damp paper towels in plastic bags in your refrigerator’s crisper.
JUJUBES OR DRIED RED DATES (DAECHU) – Found in the dried goods section of Korean groceries, these goodies have wrinkled, brick-red skins with dried brown fruit surrounding a seed inside. They are freshest in late autumn but can be found year round.
KELP/SEAWEED (MIYEOK OR DASHIMA) – Look for this seaweed (sold in long, flat sheets, or thin wrinkled threads or strands) in the dried goods section of Korean and other Asian markets. The dried plant can be reconstituted by soaking it in water for about 10 minutes. The miyeok is softer and used to make soup, while the dashima is harder and eaten deep-fried.
KOREAN LEEKS (BUCHU) – Sold in small bundles in the produce section of Korean markets, Korean leeks (sometimes called Korean chives) look like bunches of long grasses but have a mild chive flavor. It’s best to buy them the day you’re going to eat them and no sooner than the day before. Store them in the refrigerator wrapped in paper towels for just a couple of days.
LAVER/SEAWEED (GIM) – Sold in thin, rectangular sheets, laver can be found in the dried goods section of most Asian groceries. Used to wrap rice rolls, the best ones are already toasted. Korean markets also sell the sheets toasted and seasoned with sesame oil and salt. These sheets are usually served in small squares to be eaten as a wrap for rice.
MALT SYRUP (MOOL YUT) – This thick syrup made from barley, corn, or other grains is used to add some sweetness and shine to meat dishes. It can be found in the condiment aisle of Korean groceries and sometimes in health food stores. You can substitute corn syrup, but use about half the quantity called for since corn syrup is a lot sweeter.
MUNG BEAN SPROUTS (NOKDU NAMOOL) – These sprouts (sometimes labeled “green bean sprouts” or sookju namool) can be found next to the soybean sprouts in the produce section of Korean groceries. Mung bean and green bean sprouts can be used interchangeably in Korean cooking. They look very similar but don’t have the large yellow head of their soybean cousin.
MUSHROOMS (BUHSEOT) – Many mushroom varieties found in Korea aren’t imported, but pyongo mushrooms (known here as shiitake) can be used in most Korean recipes and are easily found fresh or dried in Asian groceries. Although fresh mushrooms always taste the best, you can reconstitute the dried mushrooms by soaking them in warm water, stem side down, for about 30 minutes.
NAPA CABBAGE (BAECHU) – Used to make the most popular type of kimchi, napa cabbage can be found in Asian markets and even in some regular grocery stores. Look for tightly packed heads with unblemished leaves and uncracked bodies. (If there are cracks in the white stem ends, it means they have been victims of frost.)
NOODLES (GOOKSU) – Knife noodles (kal gooksu) and buckwheat noodles can be found in the refrigerated and frozen sections of Korean markets. Most other noodles, like sweet potato noodles, somen, and buckwheat noodles, can be found in the dried goods section of Korean (and most Asian) groceries.
OCTOPUS (NAKJI) – Look for fresh octopus in the seafood section of most Asian groceries. They should be firm to the touch, grayish white, and have slightly translucent skins. The glossy skin should be peeled before cooking.
PERILLA LEAVES (GGAETNIP) – Originally from southern China, perilla (or wild sesame) has leaves that have a strong flavor. Fresh leaves are sold in bundles in the produce section of most Asian markets. Look for dark green leaves with no brown spots. You should buy them the day you plan to use them, since they’ll keep in the refrigerator only for a couple of days.
RED BEANS (POT) – Dried red beans can be found in the dried goods section of Asian groceries.
RICE (SSAL OR BAP) – The short-grain rice favored by Koreans can be found in pretty much any grocery store these days, but the Asian stores sell it in large bags. The freshest rice is available in late autumn, after the new harvest hits the stores.
SWEET, GLUTINOUS, OR STICKY RICE (CHAPSSAL) – Used mainly for making desserts, this rice looks like an opaque version of regular short-grain rice. The grains become translucent, chewy, and sticky when cooked. It can be found in the dried goods section of Asian markets.
RICE CAKE OVALETTES (DDUK GOOK DDUK) – These thin rice cakes are made from slicing long cylinders of molded cooked rice. Used to make soup, they are found in the refrigerated or frozen section of Korean groceries. Fresh ones are usually available in the “bakery” section around Lunar New Year.
RICE CAKE STICKS (DDUKBOKGI DDUK) – Usually found in the refrigerated or frozen section of Korean groceries, these little cylinders are sometimes found fresh in the “bakery” section as well.
RICE FLOUR (SSAL GALU) – Found in the dried goods section of Korean (and other Asian) markets, rice flour can be stored just like regular wheat flour.
REFINED RICE WINE (CHONGJU) – Rice wine comes in many forms, but the refined type, chongju, is used in cooking, while the distilled soju is the most popular for drinking. You can find both in Korean grocery stores.
SALT (SOGEUM) – Coarse sea salt, mostly used to make kimchi, can be found in large bags in Korean markets. It’s okay to substitute kosher salt or regular sea salt to use in the recipes.
SESAME OIL (CHANGILEUM) – Koreans like to use the dark sesame oil made from toasted sesame seeds. Look for a rich oil with a strong, nutty aroma, making sure that the oil isn’t rancid. Store the oil in the refrigerator to keep it fresher longer.
SESAME SEEDS (GGAE) – Koreans like to use toasted sesame seeds, usually sprinkling them over everything as a garnish. Crushing them between your fingers as you sprinkle brings out more of their nutty flavor. The seeds can be found in most grocery stores. Keep them refrigerated to stay fresh longer.
SOJU – This Korean alcohol was traditionally made from rice, but nowadays manufacturers use less expensive starches (like potatoes, sweet potatoes, and barley). A clear distilled liquid, its alcohol content varies from 20 to 45 percent by volume. It’s usually compared to vodka and can be used in place of it in cocktail recipes.
SOYBEAN SPROUTS (KOHNG NAMOOL) – Sometimes labeled simply “bean sprouts,” they can be found in the produce section of most Asian groceries. They are thin and white with a large yellow bean head.
SQUID (OJING-UH) – Fresh squid can be found in the seafood section of most Asian markets, but Korean markets also sell them cleaned and sliced in the freezer section. Dried squid strips are available in the dried goods section of most Asian markets as well.
SWEET POTATOES OR YAMS (GOGUMA) – Korean yams come into season in the late fall. Although regular sweet potatoes can be substituted, Korean varieties are smaller and sweeter and can be found in the produce section of most Asian markets.
WAKAME (MIYEOK) – Found in the dried good section of many Asian groceries, these thin strands of seaweed are used mainly in soups.
ZUCCHINI OR SQUASH (HOBAK) – There are a variety of different squashes used in Korean cuisine. Korean summer squashes resemble Italian zucchini, which can be easily substituted for them.