Explore Ingredients

Korean eggplant, known as gaji (가지) in Korean, represents one of the most beloved summer vegetables in Korean home cooking. This slender, purple-skinned vegetable transforms into silky, tender bites when properly prepared, readily absorbing the bold flavors of garlic, soy sauce, doenjang, and sesame oil that define Korean cuisine. Unlike the heavy, oil-laden eggplant dishes common in other culinary traditions, Korean preparations favor steaming and light stir-frying, resulting in dishes that are both satisfying and health-conscious.

Throughout this guide, you’ll discover why Korean cooks have treasured this seasonal ingredient for generations, how to select the best specimens at your local market, and the traditional techniques that bring out eggplant’s natural sweetness while maintaining its appealing texture.

Walk into any Korean home kitchen, and you’ll find one ingredient that appears in nearly every meal prepared: the humble onion. Known as yangpa (양파) in Korean, this versatile vegetable serves as the unsung hero that gives bulgogi its caramelized sweetness, provides stews with their aromatic backbone, and arrives at Korean BBQ tables as a refreshing pickled accompaniment. While flashier ingredients like gochugaru and gochujang often steal the spotlight, understanding how Koreans use onions reveals the subtle art behind this cuisine’s perfectly balanced flavors.

Korean tuna, known as chamchi (참치) in Korean, holds a unique dual identity in Korean cuisine. While canned tuna has become a beloved pantry staple powering quick weeknight dinners across Korean households, fresh tuna represents celebration and refined dining traditions. This versatile ingredient connects everyday comfort food with special occasion feasts, making it one of the most culturally significant proteins in Korean cooking today.

Few dishes capture the essence of Korean home cooking quite like sigeumchi namul (시금치나물). This humble yet beloved spinach side dish appears on Korean tables daily, from quick weeknight dinners to elaborate holiday celebrations. Blanched to preserve its vibrant green color, then dressed with sesame oil, garlic, and sesame seeds, Korean spinach namul delivers remarkable depth of flavor while requiring just minutes of active cooking time. Whether you’re exploring Korean cuisine for the first time or looking to perfect your banchan repertoire, understanding this foundational dish opens the door to authentic Korean home cooking.

Miyeok (미역), known in English as Korean seaweed or wakame, stands as one of the most culturally significant and nutritionally valuable ingredients in Korean cuisine. This dark green to brown sea vegetable has been harvested from Korea’s coastal waters for centuries, playing a central role in both everyday meals and important life celebrations. Most notably featured in miyeokguk (seaweed soup), miyeok represents nourishment, maternal love, and renewal in Korean food culture.

Unlike the crispy roasted seaweed (gim) used for wrapping rice, miyeok has a distinctively soft, slippery texture when rehydrated and cooked. Its mild, slightly briny flavor absorbs the essence of broths beautifully, making it an incredibly versatile ingredient in Korean cooking. Whether you’re preparing traditional birthday soup, creating refreshing seaweed salads, or exploring contemporary Korean recipes, understanding miyeok opens the door to authentic Korean home cooking.

Ecklonia cava, or gamtae (감태), is a premium Korean brown seaweed harvested from Korea’s eastern and southern coastal waters, distinguished by its soft texture, natural sweetness, and deep ocean aroma that sets it apart from common seaweeds like gim. Prized for centuries as a seasonal delicacy, this remarkable marine ingredient offers exceptional nutritional benefits including unique marine polyphenols, powerful antioxidants, and dietary fiber, making it valuable in both traditional Korean coastal cuisine and modern fusion cooking. For those exploring Korean food culture, understanding Ecklonia cava provides insight into Korea’s sophisticated approach to marine ingredients, bridging ancient culinary wisdom with contemporary wellness trends through its distinctive flavor profile and impressive health-supporting properties.

Ginger (생강, saenggang) is a cornerstone ingredient in Korean cuisine that serves dual purposes: as a powerful flavor enhancer and natural deodorizer. This knobby, aromatic root has shaped Korean culinary traditions for centuries, appearing in everything from comforting samgyetang to elegant galbijjim.

Every spring, Korean markets overflow with fresh mugwort (ssuk, 쑥)—the aromatic herb that has anchored Korean culinary tradition for over two millennia. What Westerners might dismiss as a roadside weed, Korean culture has elevated to essential ingredient status, weaving it into founding mythology, traditional medicine, and beloved dishes from spring soups to Chuseok rice cakes. This distinctive herb offers an earthy, slightly bitter, intensely aromatic flavor that cannot be replicated with substitutes, appearing in everything from ancient festival preparations to contemporary Seoul cafés serving mugwort lattes and artisanal desserts. For English-speaking home cooks exploring Korean cuisine, understanding mugwort means unlocking authentic spring flavors—this comprehensive guide reveals everything you need to know about selecting, storing, and cooking with this treasured Korean ingredient.

Spring cabbage, or bomdong (봄동) in Korean, is a highly anticipated seasonal vegetable that appears in Korean markets between late winter and early spring. Unlike regular napa cabbage, it grows with loose, delicate leaves and features a naturally sweet flavor and crisp texture.

For Korean home cooks, bomdong’s arrival signals the transition from winter’s heavy dishes to spring’s lighter, refreshing fare. This versatile green is prized for its ability to quickly absorb seasonings while maintaining its characteristic crunch, making it a cornerstone ingredient in Korean seasonal cooking. In particular, bomdong geotjeori (spring cabbage fresh kimchi) is one of the most beloved side dishes in Korean households during spring, as it can be prepared quickly and enjoyed immediately. Beyond geotjeori, it’s also commonly used in light soups, stir-fries, and as wraps for grilled meats.