Make sense of the Korean grocery shelf.
Plain-English guides to Korean ingredients, Hangul labels, and pantry choices. Understand the names on a package and the differences that matter for your cooking.
What the guides cover
Compare ingredients
Understand similar names and the distinctions that help you choose for a particular dish.
Read Korean labels
Find the Hangul terms, their English explanations, and the original sources behind the information.
Choose for your pantry
Start with what you want to cook, then identify the ingredient information you need to check.
Ingredient and label guides
Korean Soy Sauce Types: Guk-ganjang, Jin-ganjang and Yangjo-ganjang ExplainedGochujang vs Ssamjang: Which One Does Your Recipe Need?Coarse vs Fine Gochugaru: Korean Label Words to Know Before You BuyDoenjang vs Ssamjang: How Their Uses DifferGim, Miyeok and Dashima: Three Korean Seaweeds with Different UsesDangmyeon vs Somyeon: Choosing Korean Noodles for Your DishKorean Rice Cake Shapes: What to Buy for Tteokguk and TteokbokkiKorean Sesame Oil vs Perilla Oil: Labels and Common UsesBuchimgaru vs Twigimgaru: Korean Pancake Mix and Frying Mix ExplainedYour First Korean Grocery List: Buy Ingredients Around the Dishes You Want to MakeKorean Rice Labels: Short-Grain Rice, Sweet Rice and Mixed GrainsKorean Dried Anchovy Sizes: What to Buy for Soup Stock and Side DishesKorean Tofu Labels: Firm Tofu, Soft Tofu and Sundubu ExplainedKorean Syrup Labels: Mulyeot, Jocheong and Oligodang ExplainedKorean Sesame Seed Labels: Whole Seeds, Ground Seeds and Kkaesogeum
Check the product in front of you.
Brands and markets can use different ingredients, formulations, and labels. Our guides help explain terminology; the current package remains the place to check the details of your specific product.