Sauces, Seasonings, & Pastes

These ingredients add salty, umami, or spicy flavor to Korean soups, stews, side dishes, and barbecues.
Hot Pepper Paste (Gochujang)
Hot Pepper Paste (Gochujang)
Soybean Paste (Doenjang)
Soybean Paste (Doenjang)
Soy Sauce (Ganjang)
Soy Sauce (Ganjang)
Korean Dipping Sauce (Ssamjang)
Korean Dipping Sauce (Ssamjang)
Mirin
Mirin (Cooking Alcohol)
Corn Syrup (Mulyeot)
Corn Syrup (Mulyeot)

Fresh & Pickled Fruits & Vegetables

These are fresh fruits and vegetables that are commonly used in Korean cooking. 
Korean Pickled Radish (Danmuji)
Korean Pickled Radish (Danmuji)
Perilla Leaves (Kkaetnip)
Perilla Leaves (Kkaetnip)

Dried Fruits, Vegetables, & Condiments

These land and sea vegetables and fruits have been harvested and dried. Dried ingredients are often used in Korean cooking to prolong storage and eat them year round. 
Kelp (Dashima)
Kelp (Dashima)
Shitake Mushrooms (Pyogo Boseot)
Shitake Mushrooms (Pyogo Boseot)

Milled

These flours, powders, oils, and flakes have been processed at a mill in one way or another. 
Hot Pepper Flakes (Gochugaru)
Hot Pepper Flakes (Gochugaru)
Sesame Oil (Chamgireum)
Sesame Oil (Chamgireum)
Toasted Sesame Seeds
Toasted Sesame Seeds (Bokkeum Tongkkae)

Noodles and Rice Cakes

These noodles and rice cakes (fresh & dried) are commonly used in Korean cooking.
Cylinder Shaped Rice Cakes (Garaeddeok)
Cylinder Shaped Rice Cakes (Garaeddeok)
Plain Instant Noodles (Ramyeon Sari)
Plain Instant Noodles (Ramyeon Sari)