Korean cooking is built on strong, recognisable flavours that come from a carefully curated pantry. Finding genuine ingredients can make a big difference in taste and texture, especially for those trying to explore Korean food in the UK with accuracy and care.
Understanding the Staples of Korean Cuisine
Core pantry essentials: gochujang, doenjang, and soy sauce
These three are non-negotiable. Gochujang, the spicy red chilli paste, adds heat and depth to dishes like tteokbokki. Doenjang, a fermented soybean paste, is crucial for soups such as doenjang jjigae. Korean soy sauce, different from its Chinese or Japanese counterparts, has a lighter colour and more pronounced savoury taste often labelled as “Joseon ganjang”.
The role of fermented foods in Korean cooking
Fermentation is not a trend in Korean cuisine, it’s tradition. From kimchi to fermented shrimp (saeujeot), these ingredients bring layered flavours that develop over time. Authentic fermented items should list traditional fermentation periods and avoid excessive preservatives.
Key spices and condiments to recognise
Anchovy stock powder, perilla oil, and toasted sesame seeds are all worth noting. Look for red pepper flakes labelled “gochugaru” rather than generic chilli powder. The flake size coarse or fine depends on the dish, with coarse used in kimchi, and fine for soups or stews.
Recognising Authentic Korean Ingredients
Labelling, origin, and branding details
Packaging often reveals a lot. Products labelled in Korean, with a clear country of origin (South Korea), are a good indicator of authenticity. Trusted brands like CJ, Ottogi, and Sempio have distinctive branding and often carry English translations with preparation suggestions.
Common supermarket imitations and how to spot them
Mass-market supermarkets sometimes stock generic versions of Korean items. Gochujang that lacks a fermented aroma or kimchi that tastes overly sweet often signals inauthenticity. Check whether key ingredients like glutinous rice, fermented soybean, and real chilli flakes are included.
Texture, colour, and packaging cues
Authentic gochujang has a deep red hue and sticky, dense consistency. Doenjang should be earthy and grainy, not smooth like miso. Avoid plastic jars with no Korean writing. Proper packaging is usually sturdy with sealed lids and product codes in both Korean and English.
Where to Find Authentic Korean Ingredients in the UK
Specialist Asian supermarkets
Shops that specialise in East Asian groceries usually have dedicated Korean sections. Stores based in larger cities such as London, Manchester, and Birmingham tend to offer better selections with regular imports. Authentic products often arrive in weekly shipments from Korea.
Online grocery services delivering Korean food UK wide
Buying Korean food in the UK has become easier with reliable online supermarkets. They offer broad selections, refrigerated delivery, and user reviews. Ingredients are often grouped by cuisine, allowing customers to find everything from gochujang to Korean radish in one place.
Comparing price and authenticity
Cheap doesn’t always mean fake, but price can reflect ingredient quality. A £1 bottle of soy sauce isn’t likely to be brewed traditionally. Compare ingredient lists and look for signs of proper fermentation, natural preservatives, and production locations before choosing.
Choosing the Right Rice for Korean Dishes
Short-grain vs long-grain varieties
Korean meals usually rely on short-grain white rice, also known as sticky rice. Its plump texture helps bind dishes together, making it ideal for meals eaten with chopsticks. Long-grain rice, by comparison, remains separate after cooking and lacks the chewy texture essential in Korean dining.
Why Thai Jasmine Rice isn’t used in most Korean dishes
Thai Jasmine Rice is a staple in Southeast Asian kitchens, especially Thai cuisine. Its floral aroma and fluffy grains work well with dishes like green curry, but it’s not the best match for Korean meals. The structure of jasmine rice makes it less suitable for recipes such as kimbap or bibimbap, where clump-forming rice is preferred.
Best rice options for bibimbap and kimbap
Look for rice labelled “Korean short-grain” or “sushi rice” both provide the right amount of stickiness. Some premium brands may mention “Haepum” or “Chucheong,” which are prized Korean rice cultivars. Rinse thoroughly before cooking to remove excess starch and achieve the right consistency.
Tips for Shopping with Confidence
Reading ingredient lists in English and Korean
Labels often include dual languages. Even a basic understanding of Korean characters can help distinguish between different types of paste or sauces. Apps that scan and translate can be useful when shopping in-store.
Recognising certifications and quality markers
Look for HACCP certification, common on Korean exports, which signals hygienic manufacturing. Organic labels from Korea or KMF (Korean Ministry of Food and Drug Safety) endorsements are further signs of trustworthy products.
Customer reviews and recommendations
Online reviews can give a good indication of authenticity and flavour. Forums and Korean cooking communities often share preferred brands, so browsing discussions before buying can save time and money.
Cooking Korean food in the UK is now more accessible, thanks to a growing interest in East Asian cuisine and increased availability of authentic goods. Paying close attention to product origin, ingredients, and cultural markers ensures dishes taste as they should, rich, balanced, and unmistakably Korean.
