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Chili powder (gochugaru)
If you've ever eaten kimchi, you're probably familiar with this condiment. Gochugaru chili powder is a special Korean chili powder made from dried chilies that are ground into a fine powder or crushed into small pieces. Korean chilies, besides their spiciness, also have a slightly sweet taste and are often used to make kimchi and as an ingredient in some sauces. Sometimes, those who like spicy food also add this chili powder to other dishes such as instant noodles, glass noodles, and rice cakes.
Stir-fried sesame seeds (bokkeun-kkae)
Sesame seeds don't play a major role in the cooking process, but if you frequently eat Korean food, you'll likely notice their frequent appearance. It could be said that sesame seeds contribute to one of the defining characteristics of Korean cuisine. We've seen so many Korean dishes sprinkled with sesame seeds that it's become a conditioned reflex; whenever we see a dish with even a little sesame, we unconsciously think of Korean food. Sesame seeds enhance the aroma, improve the taste, add a subtle richness, and neutralize overly spicy or salty dishes.
Chili paste (gochujang)
This is what gives most Korean dishes their characteristic spiciness, from fried rice, kimchi, rice cakes, stir-fried noodles to fried chicken. Gochujang is made from ground chili peppers, sugar, glutinous rice, and a small amount of meju (fermented soybeans), resulting in a rich flavor. More spicy than gochugaru chili powder, gochujang is less spicy, sweeter, and more aromatic, making it suitable for marinating meat, rice sauces, noodle sauces, and various types of cakes. Gochujang is often used in soups like kimchi stew, mixed with water to make rice cake sauce, bibimbap sauce, and kimchi marinade. Gochujang is also used to make ssamjang, a Korean-style BBQ marinade.
Black bean paste (Doenjang)
Korean black bean paste is a traditional fermented condiment with a rich, savory, slightly sour flavor made from fermented soybeans. Korean fermented soybean paste is similar to those from China, Japan, and Vietnam; however, Korean doenjang is saltier and thicker, so it needs to be diluted with a little water before use. This paste is used in dipping sauces, marinades, and stews such as black bean stew and stir-fried meat with black bean paste. Perhaps the most famous dish made with black bean paste is jajangmyeon, a dish eaten on Korean Singles' Day. Additionally, doenjang (as well as gochujang) is an ingredient in ssamjang, a very distinctive Korean BBQ marinade.
