By Avery 
Korean cuisine is famous for its bold, rich flavors, and fermentation plays a big role in that tradition. Behind every great Korean dish are a few essential ingredients that bring authenticity and depth. Understanding and using these ingredients correctly is key to mastering Korean cooking at home.
Gochugaru: The Heart of Korean Spice
Gochugaru, known as Korean red pepper powder, is one of the most important spices in Korean kitchens. It delivers a vibrant red color and a balanced heat with a hint of smokiness. Made from sun-dried chili peppers, gochugaru is essential for classic dishes like kimchi and spicy stews. Its unique flavor sets Korean cuisine apart from others that use more generic chili powders.
Saeujeot: Fermented Shrimp for Umami Depth
Saeujeot, or fermented tiny shrimp, adds a savory richness that is crucial in Korean fermentation. These shrimp are heavily salted and fermented, creating a deep, complex umami taste. Saeujeot is a key ingredient in many types of kimchi, providing layers of flavor that simple seasoning cannot replicate. It helps build the characteristic depth found in authentic Korean foods.
Coarse Korean Sea Salt: Perfect for Fermentation
Korean coarse sea salt is specially preferred for fermentation because of its larger crystal size and minimal processing. When preparing vegetables for dishes like kimchi, this salt draws out moisture without overly softening the produce. Its natural mineral content also contributes to a more rounded, flavorful end product, making it far superior to regular table salt.
Glutinous Rice Flour: A Secret Binding Agent
Glutinous rice flour, sometimes called sweet rice flour, plays a subtle but important role in Korean fermented dishes. When cooked with water, it becomes a sticky paste that helps seasoning mixtures adhere better to vegetables. This ensures that every bite of fermented food, like kimchi, is packed with flavor. Beyond fermentation, glutinous rice flour is also popular in making traditional Korean rice cakes and desserts.
Fish Sauce: Deep Umami Backbone
Fish sauce is another essential ingredient in Korean cooking, especially when it comes to fermentation. Made primarily from anchovies, Korean fish sauce brings a potent, savory kick that amplifies the flavors of fermented foods. It complements saeujeot and other seasonings, making kimchi and other dishes taste fuller and more balanced.
Bringing It All Together
These five ingredients—gochugaru, saeujeot, coarse Korean sea salt, glutinous rice flour, and fish sauce—form the foundation of authentic Korean flavors. Mastering their use allows home cooks to recreate the vibrant, fermented tastes that define Korean cuisine. Choosing high-quality versions of each ensures that your dishes not only taste authentic but also honor the rich traditions behind them.