Explore Ingredients
Ingredient list
Korean Lobster
Korean lobsters, locally known as badatgajae (바닷가재), are premium seafood caught mainly along Korea’s east and southern coasts, including Gangwon and Jeju. Compared to imported lobsters, Korean varieties—such as the true lobster and spiny lobster—are prized for their firm texture, deep flavor, and freshness. Traditionally enjoyed as steamed or grilled dishes, they are now featured in modern Korean cuisine, including lobster ramyeon, butter-grilled lobster, and soy-marinated lobster. Rich in protein, zinc, and vitamin B12, Korean lobsters represent the growing sophistication of Korea’s coastal seafood culture.
Korean Strawberry
Korean strawberries, or ttalgi (딸기), are prized for their vivid color, juicy sweetness, and floral aroma. A signature spring fruit in Korea, they are used not only for fresh eating but also in desserts such as ttalgi-cheong (strawberry syrup), ttalgi chapssaltteok (glutinous rice cake with strawberry and red bean), strawberry bingsu (shaved ice dessert), and strawberry latte. Rich in vitamin C and antioxidants, strawberries promote skin health and immunity, symbolizing freshness and the start of spring in Korean cuisine.
Korean Water Celery
Korean water celery, known as minari (미나리), is a fragrant aquatic herb loved for its refreshing aroma and crisp texture. Commonly enjoyed in dishes like samgyeopsal with minari, spicy fish stew, and minari pancake, it helps balance oily or spicy flavors with its clean, herbal freshness. Harvested mainly in spring, minari is rich in vitamins A and C, dietary fiber, and antioxidants, supporting detoxification and liver health.
Korean Laver
Korean laver, or gim (김), is a thin, crisp seaweed harvested from Korea’s coastal waters. Known for its rich umami flavor and light crunch, gim is a staple in Korean cuisine. It is used in dishes such as gimbap, gim-gui (roasted laver), gim-bugak (crispy fried laver), gim-mari (seaweed rolls), Chungmu gimbap, and gim-muchim (seasoned seaweed salad). Packed with minerals, iodine, and vitamins, gim represents the deep connection between Korean food and the sea.
Korean Napa Cabbage
Korean napa cabbage, or baechu (배추), is a staple vegetable in Korean cuisine. It is the main ingredient in kimchi and also used in soups, stews, and side dishes. With its tender leaves and natural sweetness, napa cabbage balances spicy and savory flavors, making it perfect for fermentation. It’s rich in vitamins A and C and plays an essential role in kimjang, the traditional kimchi-making season. Beyond kimchi, napa cabbage is featured in dishes like baechu doenjang-guk (soybean paste soup) and bossam (pork wraps).
Korean Soy Sauce
Korean soy sauce, known as ganjang (간장), is a traditional fermented seasoning made from soybeans, salt, and water. It plays a central role in Korean cuisine, providing deep umami flavor and balance to soups, stews, stir-fries, and marinades. There are several types: guk ganjang for soups, jin ganjang for general dishes, and yangjo ganjang made through modern fermentation. Rich in amino acids and probiotics, Korean soy sauce represents both the flavor and the tradition of Korean home cooking.
Korean Green Onion
Korean green onions, known as daepa (대파), are one of the most fundamental ingredients in Korean cuisine. Characterized by their thick white stalks and deep, aromatic flavor, they are used as a base in countless dishes—soups, stews, marinades, and stir-fries. Unlike thin scallions, daepa adds a bold aroma and natural sweetness when grilled or simmered. It plays a starring role in dishes like pajeon (green onion pancake), samgyetang (ginseng chicken soup), and pa-kimchi (green onion kimchi). Rich in vitamin C, calcium, and allicin, Korean green onions are valued for boosting immunity, aiding digestion, and preventing colds. Both flavorful and nourishing, daepa represents the true essence of Korean home cooking.
Korean Cinnamon
Korean cinnamon, known as gyepi (계피), is a fragrant spice made from the inner bark of the Cinnamomum cassia tree. With its warm and slightly spicy-sweet aroma, it plays a key role in Korean traditional cuisine and herbal medicine. It is commonly used in sujeonggwa (cinnamon punch), yakgwa (honey cookies), tteok (rice cakes), and hotteok (sweet pancakes). Rich in antioxidants, Korean cinnamon supports circulation, digestion, and immunity, while adding a comforting aroma and flavor to countless Korean dishes.
Korean Sugar
Sugar, known as seoltang (설탕) in Korean, is a fundamental sweetener in both traditional and modern Korean cuisine. It balances spicy, salty, and savory flavors, enhancing the depth and harmony of dishes. In recipes such as bulgogi, japchae, and jangjorim, sugar provides mild sweetness and a glossy texture. It also appears in sauces like ssamjang and gochujang-based marinades, and in desserts including hangwa and tteok. While modern health trends encourage moderation, sugar remains an essential ingredient symbolizing balance and warmth in homemade Korean meals.
Melon: 5 Amazing Health Benefits of Korea’s Best Fruit
Melon bingsu has become one of the most photographed desserts in Korean cafe culture, and understanding melon itself is the key to appreciating why. This guide covers what melon is, how it’s used in Korean kitchens and cafes, and how to store, buy, and substitute it at home.
Maesil (매실): Korea’s Green Plum
Ask a Korean home cook which ingredient does the most invisible work in their kitchen, and there is a fair chance the answer is maesil — a fruit that almost never reaches the table, yet hides in the kimchi, the pork marinade, and the glass of water poured after a heavy meal.
Korean Fish Sauce & Salted Shrimp: Umami Boosters
Behind almost every memorable Korean dish sits an ingredient most diners never see on the plate. Korean umami boosters — the family of fermented seafood seasonings known as aekjeot (fish sauces) and jeotgal (salted seafood) — are what give kimchi its funky depth, soups their savory pull, and side dishes their moreish "one more bite" quality. This guide breaks down the four you’ll actually reach for, how they differ, and how to use, store, and substitute them.
Barley (bori)
Barley is a healthy whole grain staple that has nourished the Korean peninsula for thousands of years, long before it became a modern symbol of wholesome eating. This guide covers what barley is, how it tastes, how Koreans cook it, and how to store it.
Korean Pine Nuts
Few ingredients capture the quiet elegance of Korean cuisine quite like pine nuts. Known in Korean as jat (잣), these small ivory seeds appear at the table’s most meaningful moments — floating atop a New Year’s bowl of tteokguk, scattered over a chilled cinnamon punch, or simmered into a silky porridge for someone recovering their strength.
Arugula (Rucola)
Arugula has quietly become one of the most fashionable greens in modern Korean kitchens. Though it isn’t a traditional Korean ingredient, this peppery Mediterranean leaf — known in Korea as 루꼴라 (rukkola, also written 루콜라) — now appears on brunch menus, fusion pizzas, and gourmet home plates across Seoul. Its bold flavor and "sophisticated" reputation have made it the go-to green for cooks who want to elevate a simple meal.
Korean Mango
Korean mango may be a relative newcomer to the peninsula, but it has earned a permanent seat at the table of modern Korean dessert culture. The star vehicle is mango bingsu, a fluffy shaved-ice creation that defines summer in Seoul. From humble café cups to artistic hotel showpieces, mango in Korea is as much about experience and status as it is about flavor.
Korean Melon (Chamoe)
Korean melon (chamoe) is a small oval muskmelon with bright yellow skin and white ridges, grown mainly in Korea. Its pale flesh is mildly sweet and crisp — somewhere between honeydew and cucumber — and the soft seed core is the sweetest part. It is eaten chilled as Korea’s signature summer fruit.
Udoonsal : Korea’s Leanest Beef Cut for Yukhoe
If there is one Korean beef cut that professional butchers and seasoned home cooks quietly revere above all others, it is Udoonsal (우둔살) — Korean beef top round. Cut from the inner thigh and rump, this lean, densely muscled beef is the unspoken backbone of Korea’s most refined meat preparations: the raw luxury of silky Yukhoe, the centuries-old tradition of Yukhoe Bibimbap from the city of Jinju, and the deeply savory comfort of slow-braised Jangjorim. Understanding Udoonsal means unlocking a dimension of Korean beef cookery that goes far beyond the barbecue grill — one built on precision, technique, and a remarkably clean nutritional profile.
