I avoid additives and fillers. Aim to get the simplest version.
Three Crabs Fish Sauce
Umami rich, clean, and balanced depth.
Organic Soy Sauce
Korean soy sauce tends to be less salty compared to Chinese and Japanese brands. Look for the least amount of additives.
Mushroom Seasoning
No particular brand, but I look for kinds that has no fillers, preservatives, or MSG.
Wan Ja Shan Vegetarian Mushroom Oyster Sauce
I prefer this version to oyster sauce because it is less thick and not as salty.
Gochujang (chili paste)
No particular brand- but I try to get mild and has a longer shelf life.
Gochugaru (chili flakes)
I like coarse gochugaru- look for a bright, rich red. Not orange, not brown.
Lemon Juice Powder
Lasts longer and is more concentrated compared to bottled juice. Great for a quick tzatziki sauce or for concentrated flavor without adding liquid. Specifically look for 'juice powder' with no rind.
Cane Vinegar
A tart, bight vinegar that I love using for adobo or quick and spicy pickles. This is marinated by me, but you can buy pre-marinated versions.
Rice Noodles
I like the wider noodles to carry more sauce. No particular brand. Check for damage to the packaging before purchase.
Black Soy Sauce
Soy sauce with molasses for richer color. Less salty, slightly sweet- great for marinades when you need to achieve a rich color.
Apple Cider Vinegar
Another bright and tart option. My favorite kind to use for adobo.
J-Basket Hukkurinko Rice
Extra Virgin Olive Oil
Sesame Oil
Savory and nutty finishing oil.
Black Sesame Seeds
Look for a rich deep color, and unbroken seeds.
Cholula Hot Sauce
White Wine Vinegar
Slightly sweet with a softer taste compared to white vinegar. Great for soy sauce pickles.
Canola Oil
Laoganma Spicy Chili Crisp
A deep, rich spice that goes so well with beef, noodles, and hotpot.
Hondashi Bonito Soup Stock
Quick dash of dashi is my preference.
Roasted Paprika
Add color to your dishes without the spice. Look for bright red color, not dark, not brown - those are older.
Roasted Sesame Seeds
Recommend using Korean brands. Look for a rich color and full seeds.
Balsamic Vinegar
Recommend aged with low sugar content. (Kirkland has a higher sugar.)
Sundried Tomatoes in Olive Oil
Adds a depth of flavor to tomato based dishes, and a quick topper on hummus or goat cheese.
Chili Garlic Sauce
Bright and spicy. Paired great with ketchup.
Fried Onions
Look for larger pieces and it should look dry - not oily.
Salt
3 kinds - different purposes. Coarse kosher for a lighter, clean taste. Korean sea salt for depth in kimchi. Pink Himalayan for concentrated saltiness.
Fried Garlic
Should look dry - not oily. Great for using in soups. I recommend not using it straight because it's very hard - add some warm water to soften.
Lemongrass Powder
Sometimes you don't have enough fresh lemongrass or you need to deeply concentrate the flavor.
Fennel Seed
Has a licorice coolness to it. Great for digestion - I recommend adding to roasted vegetables that tend to give you gas.
Seaweed paper
For kimbap, make sure you look for one that has kimbap pictured on the packaging.
Roasted Rice Powder
You could make it yourself (and it would taste way better), but it's very convenient.
Kewpie Mayo
Specifically the version that comes from Japan. Once you have this mayo, it's hard going back to the normal stuff.
Kimono Mom’s Umami Sauce
A rich and thicker soy sauce. So versatile, just add water and you easily can make dipping sauce, dressings, and soup stock.