Cuisine platform 02 of 05Launches second

Korean

Gochujang, doenjang, gochugaru and the fermented backbone of the Korean pantry. Our second platform, arriving after Thai.

Ingredient entries: 7
Recipes: With the launch
Products: 6
Producers: 0 signed

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Fermentation is not a step in Korean cooking. It is the ingredient.

Korean cooking rests on three fermented pastes and sauces, gochujang, doenjang and ganjang, made from the same soybeans and aged in the same earthenware jars. Almost every stew, marinade and dipping sauce begins with one of them. Chilli, in the form of sun-dried gochugaru flakes, gives the colour and a warmth that is more fruity than fierce.

Fermented and savoury at the core; chilli that is warm and sweet rather than sharp; sesame as the finishing aroma; food built for sharing in many small dishes; balanced sweetness in marinades.

A Korean table is a set of small dishes around rice and soup rather than a single plate: kimchi and banchan, a stew, a grilled meat wrapped in leaves with ssamjang. The flavours are deep and savoury, sweetness is restrained, and sesame oil finishes rather than fries.

The pantry is compact and durable, which suits an importer: a good jar of gochujang and doenjang, proper gochugaru, sesame oil and soy sauce cover most of what a home cook or a restaurant needs. These are the items we are sourcing first.

Korea. Seoul and the central provinces for the standard pantry; Jeolla in the southwest for the richest fermented food; the coast for seafood-based kimchi.

Essential ingredients

All 7 Korean entries →

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On the shelf

South Korea
Ssamjang (Korean Dipping Paste)
195 g Jar1 kg Tub
Veg195 g Jar
- Vegetarian
Rs. 345.00
MRP inclusive of all taxes
Trade price on approval

Coming soon
South Korea
Korean Soy Sauce (Jin-ganjang)
300 ml Bottle1.8 L Bottle
Veg300 ml Bottle
- Vegetarian
- Vegan
Rs. 245.00
MRP inclusive of all taxes
Trade price on approval

Coming soon
South Korea
Korean BBQ Sauce (Bulgogi Marinade)
300 ml Bottle1.8 L Bottle
Veg300 ml Bottle
- Vegetarian
Rs. 295.00
MRP inclusive of all taxes
Trade price on approval

Coming soon
South Korea
Gochujang (Korean Red Chilli Paste)
195 g Jar1 kg Tub
Veg195 g Jar
- Vegetarian
- Vegan
Rs. 345.00
MRP inclusive of all taxes
Trade price on approval

Coming soon
South Korea
Doenjang (Korean Soybean Paste)
1 kg Tub5 kg Pail
Veg1 kg Tub
- Vegetarian
- Vegan
Rs. 395.00
MRP inclusive of all taxes
Trade price on approval

Coming soon
South Korea
Gochugaru (Korean Chilli Flakes)
200 g Pouch1 kg Bag
Veg200 g Pouch
- Vegetarian
- Vegan
Rs. 325.00
MRP inclusive of all taxes
Trade price on approval

Coming soon

All Korean lines →

Korean launches second, after Thai.

We are in discussion with Korean producers. No producer name appears here until an agreement is signed.

The entries above are complete and readable now — that is deliberate. Understanding doenjang is useful whether or not we can sell you any yet.

Read the Korean entries Shop what is live — Thai

Guides and recipes

Recipes publish with the platform

A recipe that calls for a line we cannot supply is an advertisement for a competitor. Korean recipes go live the week the shelf does.

Doenjang and miso are not the same thing

Doenjang ferments on meju, bricks of crushed soybean hung to catch whatever cultures are in the air, and it keeps the salt and the depth of that open process. Miso is built on koji grown deliberately on rice or barley, which makes it rounder, sweeter and quicker to finish. Use doenjang where it is meant to be tasted — jjigae, ssamjang, braised vegetables — and miso where it should carry a dish without leading it.

Producers for this cuisine

Partners for this cuisine coming soon

We are in discussion with producers. Until an agreement is signed, our lines are imported under our own licence, and the producer behind each one is named here the moment it is.

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