Building a Korean pantry is the first step to making great gukbap at home. Here are the essential ingredients every gukbap cook should have, along with our top Amazon picks.
The Essentials#
1. Gochugaru (Korean Red Pepper Flakes)#
고추가루 — The foundation of Korean spicy cooking. Gochugaru has a different flavor profile than other red pepper flakes — it’s slightly sweet, smoky, and less intensely hot than cayenne.
| Brand | Size | Best For |
|---|---|---|
| Sempio | 1 lb | All-purpose, balanced flavor |
| Taehwa | 12 oz | Fine grind, great for soups |
| Chung Jung One | 1.1 lb | Coarse grind, traditional |
Use in gukbap: Sprinkled on top of any gukbap for color and mild heat
2. Gochujang (Korean Chili Paste)#
고추장 — A fermented chili paste that’s sweet, spicy, and funky all at once. Essential for many Korean dishes.
| Brand | Size | Heat Level |
|---|---|---|
| Sempio | 14 oz | Medium |
| Chung Jung One | 17.6 oz | Mild |
| Haetnim | 11 oz | Hot |
Use in gukbap: Mixed into the broth for a spicy kick, or served on the side
3. Doenjang (Soybean Paste)#
된장 — Korean fermented soybean paste, similar to Japanese miso but earthier and more pungent. Essential for vegetarian gukbap.
Pick: Sempio Doenjang (14 oz) — the most trusted brand in Korea
4. Saeujeot (Salted Fermented Shrimp)#
새우젓 — Tiny salted shrimp used as a seasoning and dipping sauce. It’s a critical condiment for dwaeji gukbap — the salty, funky flavor cuts through the rich pork broth perfectly.
Pick: Assi Brand Saeujeot (10 oz)
5. Dashima (Dried Kelp)#
다시마 — Dried kelp sheets used to make vegan/vegetarian broth. Essential for kongnamul gukbap and temple-style soups.
Pick: Bibigo Dashima (1.5 oz, ~20 sheets)
6. Deulkkae-garu (Perilla Seed Powder)#
들깨가루 — Toasted perilla seed powder, which adds a nutty, earthy flavor to sundae gukbap and seolleongtang.
Pick: Jinmi Deulkkae-garu (8 oz)
7. Chamgireum (Sesame Oil)#
참기름 — Toasted sesame oil is used as a finishing oil for almost every gukbap. A drizzle before serving adds an incredible aroma.
Pick: Ottogi Premium Sesame Oil (3.4 oz)
Complete Starter Pantry#
| Ingredient | Why You Need It | Used In |
|---|---|---|
| Gochugaru | Red pepper flakes for seasoning | All gukbap |
| Gochujang | Chili paste for spice | Spicy versions |
| Doenjang | Soybean paste for depth | Vegetarian gukbap |
| Saeujeot | Salted shrimp for dipping | Dwaeji gukbap |
| Dashima | Kelp for broth | Kongnamul gukbap |
| Deulkkae-garu | Perilla powder | Sundae gukbap, seolleongtang |
| Sesame oil | Finishing oil | All gukbap |
| Soy sauce | Saltiness and umami | All gukbap |
| Garlic | Aromatics | All gukbap |
| Rice | The “bap” in gukbap | All gukbap |
Budget-Friendly Tips#
- Buy gochugaru in bulk — It keeps for months in the freezer
- Dashima lasts forever — A single pack can make 50+ batches of broth
- Saeujeot goes a long way — A little jar lasts for months
- Doenjang is versatile — Use it for soups, sauces, and marinades beyond gukbap
