1. Soy Sauce: The Base of All Korean Seasoning
In Korea, Guk-ganjang (soup soy sauce) and Jin-ganjang (dark soy sauce) are used for different purposes. However, standard Japanese Tamari or Kikkoman All-Purpose Soy Sauce works wonderfully for 95% of home recipes.
Pro-Tip: Dilute dark soy sauce with a splash of water and pinch of salt when making clear soups to avoid darkening the broth excessively.
2. Aromatics: Garlic, Ginger, and Scallions
Korean food is uniquely garlic-generous. Minced garlic is used in almost every soup, stew, side dish (Banchan), and marinade.
Always keep fresh garlic cloves or pre-minced jarred garlic in your fridge. Spring onions (green onions) provide fresh green color and essential aromatic oil when sizzled at the beginning of cooking.
3. Toasted Sesame Oil Alternatives
Sesame oil brings the quintessential finishing aroma (Go-so-han mat) to bibimbap, stir-fries, and soups.
If roasted sesame oil is unavailable, warm neutral vegetable oil with toasted sesame seeds, or use extra virgin olive oil infused with crushed toasted sesame seeds. Never cook sesame oil on high heat; always drizzle it right before serving!