🧺 Korean Pantry Guide

Korean cooking leans on a small set of pantry staples: fermented pastes and sauces, chili, toasted sesame and perilla, dried kelp and anchovies, and a handful of vegetables and herbs that are less familiar outside Korea. Once you know what they are, most Korean recipes become simple.

Each guide explains what an ingredient is, how it tastes, how Korean home cooks use it, how to store it and what to use if you can't find it — and links to the recipes on coo K food that use it.