Korean Cooking Essentials: Must-Have Condiments and Seasoning Ratios - Seouler Log

Ever wondered what essential condiments and spices you need for Korean cooking?
I've put together a simple guide! If you love Korean food and cook it often, take a look!

Korean Condiments picture, AI generated

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Table of Contents

• Core Korean Condiments
• Other Essential Spices & Ingredients
• Basic Seasoning Ratio
• TIP

Core Korean Condiments

• Gochujang (fermented red chili paste): Used in many red-colored Korean dishes. I recommend using a low-sugar version.
• Doenjang (fermented soybean paste): Used for stews and removing meat odors. Budget-friendly options available.
• Soy Sauce: Essential for brown-style Korean dishes like bulgogi.
• Allulose: Used as a sweetener. It's 70% as sweet as sugar, so use 1.3 to 1.4 times more than regular sugar.
• Green Onion: Adds aroma and depth—considered a Korean cooking herb.
• Garlic: Widely used in Korean marinades and sauces.
• Sesame Seeds: Adds visual appeal and nuttiness.
• Black Pepper: Commonly used to boost flavor.
• Perilla Oil: Adds shine and rich nutty flavor to dishes.

Other Essential Spices & Ingredients

• Mineral-rich Salt: For seasoning. Try Himalayan pink salt for added minerals.
• Fine Red Pepper Powder: Used in tteokbokki, gochujang, and to add a deep red hue.
• Cooking Oil: Choose anti-inflammatory options like extra virgin olive oil, lard, or coconut oil.
• Tuna Extract: Adds deep umami without needing stock.
• Oyster Sauce (MSG): Adds umami and seasoning to stir-fries and soups.
• Beef Dashida / Chicken Stock (MSG): Enhances flavor in broths and stews.
• Vinegar: Used in dressings, salads, and spicy-sour sauces.

Basic Seasoning Ratio

• Essential Ratio: Base Sauce (gochujang, doenjang, soy sauce) 2 : Allulose 1.3
• Optional Add-ins: Green onion 1, garlic 1, sesame 1, pepper 1, perilla oil 1 (adjust to your taste)

For example, if you're using gochujang, allulose, green onion, and garlic:

Start with 2 tbsp of gochujang → add 1.3 tbsp allulose, 1 tbsp green onion, 1 tbsp garlic.

Bonus Tip: Want to add oyster sauce to the mix?

Since oyster sauce is salty, reduce the gochujang slightly.
Example: Go from 2 tbsp gochujang → 1 tbsp gochujang + a bit of oyster sauce.
→ 1 tbsp gochujang, 1 tsp oyster sauce, 1.3 tbsp allulose, 1 tbsp green onion, 1 tbsp garlic, 1 tbsp sesame, 1 tsp pepper, 1 tbsp perilla oil

TIP

In Korean recipes, MSG is often mentioned. MSG stands for monosodium glutamate, a flavor enhancer that boosts the umami taste of dishes.

While many Koreans avoid it due to health concerns and the preference for “natural” food, it’s widely used in restaurants to create that addictive flavor.

Some people choose to skip MSG entirely, while others use it in small amounts to recreate restaurant-quality meals at home.

Personally? I’m in the second group 😉