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The Ultimate Korean Sauce Guide: from Soy Sauce to Gochujang
- MyFreshDash
- Nov 16
- 6 min read
Updated: 12 hours ago
Ever bought gochujang for one recipe and then watched it sit in the fridge, quietly judging you? Or looked at a Korean recipe and thought, "Do I really need all of these sauces?"
You do not need a whole supermarket aisle. With just a small set of bottles and jars you can cook most home-style Korean dishes at home.
This guide walks you through the essential Korean sauces and seasonings, what they taste like, how to use them, and how to store them so they stay fresh. Stock your kitchen the MyFreshDash way and you will be able to throw together flavor-packed Korean meals whenever you want.
TL;DR:
Learn essential Korean sauces from soy sauce to gochujang so you can stock your pantry, boost flavor, and cook Korean dishes at home
Why these seasonings matter
Look in almost any Korean kitchen and you will find the same core lineup:
With these eight categories in your cupboard, you can season soups, stews, stir fries, salads, and marinades without scrambling for that “one missing ingredient.”
You will also see storage tips for each one. Always follow the instructions on the product label first, then use these as extra guidance.
Soy sauce (간장, ganjang)
Soy sauce is the backbone of Korean seasoning. It brings saltiness, color, and deep umami to everything from soups to bulgogi.
Types you will see
Guk ganjang -Traditional Korean soup soy sauce. Lighter in color, saltier in taste.
Jin ganjang - All-purpose dark soy sauce. What most people use daily.
Yangjo ganjang - Naturally brewed soy sauce with rich aroma.
Quick guide
Best for - Soups, stews, stir fries, braises, marinades, dipping sauces
Tastes like - Salty, toasty, savory, slightly caramelized
Use it in - Japchae, bulgogi, namul (seasoned veggies), egg dishes, rice bowls
Store - Fridge after opening is ideal. Keep the cap tightly closed. If the fridge is full, choose a cool, dark cupboard away from sunlight.
Want to try these in your own kitchen? 👉 Shop all Korean & Japanese Soy Sauce
Doenjang & gochujang (된장, 고추장)
These two fermented pastes are non-negotiable if you want your food to taste truly Korean.
Doenjang (fermented soybean paste)
Best for - Stews, soups, marinades, sauces for grilled meat and vegetables
Tastes like - Deeply savory, salty, rich, slightly funky in the best way
Use it in - Doenjang jjigae, vegetable stews, dipping sauces, marinades
Store - In the fridge after opening. Close the lid well to protect flavor and color.
Gochujang (Korean chili paste)
Best for - Spicy stews, stir fries, bibimbap, spicy marinades and sauces
Tastes like - Spicy, slightly sweet, thick and sticky with strong umami
Use it in - Bibimbap, spicy pork bulgogi, tteokbokki, saucy stir fries
Store - Always refrigerate after opening. Warm temperatures and air can dull the flavor and darken the paste.
Want to try these in your own kitchen? 👉 Shop all Korean Paste & Marinade
Yondu & soup stock
Yondu is a plant-based Korean cooking essence made from fermented soy and vegetables. Think of it as instant broth in a bottle.
Best for - Quick soups, seasoning stir fries, boosting depth in any dish
Tastes like - Clean, savory umami with a gentle vegetable note
Use it in - Bean sprout soup, egg soup, quick stews, vegetable side dishes, rice or noodle bowls when they taste flat
Store - Refrigerate after opening. Keep the cap closed so the aroma stays fresh.
Pre-packed soup stocks or broth concentrates can usually be stored at room temperature until opened. After that, follow the label, but fridge storage is usually safest.
Want to try these in your own kitchen? 👉 Shop all Dashi & Soup Stocks
Sugar & Korean cooking syrups (설탕, 요리당)
Sweetness balances salty and spicy flavors and gives Korean dishes that glossy, craveable finish.
Main players
Sugar (설탕) - Strong, clean sweetness.
Cooking syrups (요리당, corn syrup, rice syrup, oligosaccharide, etc.) - Add mild sweetness plus thickness and shine.
Flavored syrups & honey - Green plum extract, jujube syrup, omija syrup, honey and more add aroma as well as sweetness.
Quick guide
Best for - Braises, glazes, stir fries, sauces, marinades, dressings
Tastes like - From neutral sweet to fruity and floral depending on the syrup
Use it in - Jangjorim, glazed potatoes, spicy stir fries, salad dressings, tea drinks
Store - Room temperature in a cool, dark cupboard. They contain little water, so they keep well, but avoid big temperature swings that can turn sugar into hard lumps.
Want to try these in your own kitchen? 👉 Shop all Sugar & Syrup here
Salt (소금)
Salt quietly does the heavy lifting in almost every dish.
Best for - Salting vegetables, brining meat and seafood, seasoning soups and side dishes
Tastes like - Clean, sharp saltiness
Use it in - Kimchi prep, cucumber or radish salting, clear soups, simple stir fries
Common types
Coarse sea salt (천일염) - Larger crystals, contains natural minerals. Great for kimchi and brining.
Fine salt / “flower salt” (꽃소금) - Dissolves quickly and works well for everyday cooking and final seasoning.
Store
Keep salt in a cool, dry place. Humidity makes it clump and absorb moisture. A sealed container away from direct sun is perfect.
Want to try these in your own kitchen? 👉 Shop all Cooking Salts here
Sesame oil, perilla oil & sesame seeds (참기름, 들기름, 깨)
These are your “one last spoonful” ingredients that make food taste instantly Korean.
Sesame oil (참기름)
Best for - Finishing dishes, marinades, dipping sauces
Tastes like - Nutty, toasty, aromatic
Use it in - Bibimbap, namul, noodles, rice, marinades and dipping sauces
Perilla oil (들기름)
Best for - Earthy, rich finishing flavor, especially with vegetables and noodles
Tastes like - Nutty with a deeper, slightly herbal note
Use it in - Perilla leaf dishes, vegetable stir fries, noodle bowls
Sesame seeds (깨)
Best for - Crunch and aroma on top of almost anything
Use it in - Rice, salads, soups, banchan, grilled meat, noodles
Store
Sesame and perilla oils should be tightly sealed and stored in the fridge after opening. Perilla oil in particular oxidizes quickly.
Sesame seeds do fine at room temperature in a sealed container, away from heat and light.
Want to try these in your own kitchen? 👉 Shop all cooking & sesame oils here
Vinegar (식초)
Vinegar brings bright acidity to balance rich, salty, and spicy flavors.
Best for - Pickles, salads, cold noodle dishes, dipping sauces
Tastes like - Tangy, sharp, sometimes fruity depending on the base
Use it in - Cucumber salad, pickled radish, cold noodles, dipping sauces, seasoning for fresh veggies
There are many types: apple vinegar, brown rice vinegar, grain vinegar and more. Each adds a slightly different aroma.
Store
Once opened, vinegar is happiest in the fridge. Air and warmth slowly change its taste and aroma. If you want it to taste like the day you opened it, keep it chilled and sealed.
Want to try these in your own kitchen? 👉 Shop all vinegar & fish sauce here
Korean sauce FAQ
1. I am new to Korean cooking. Which 3 sauces should I buy first?
Start with:
Soy sauce (all-purpose Korean soy sauce)
Gochujang
Doenjang
With these three alone you can make simple stews, stir fries, marinades, and sauces. Next, add sesame oil, vinegar, and Yondu as you cook more.
2. What is the difference between gochujang and doenjang?
Gochujang - is a spicy, slightly sweet chili paste. It adds heat, color, and a thick, saucy texture.
Doenjang - is a salty, deeply savory soybean paste without chili. It builds body and depth in soups, stews, and sauces.
Think of gochujang as your “spicy kick” and doenjang as your “umami base.”
3. Can I use Japanese or Chinese soy sauce instead of Korean soy sauce?
Yes, in most recipes you can, but the flavor will change slightly.
Japanese and Chinese soy sauces can be sweeter or darker.
Korean soup soy sauce is lighter in color and saltier.
If you substitute:
For soups, start with less and taste as you go.
For marinades and stir fries, most light or all-purpose soy sauces work fine.
4. Does gochujang need to be refrigerated?
Yes. Refrigerate gochujang after opening. Warm temperatures and air can dull the flavor and darken the color over time. Keep the container tightly closed.
5. How long do Korean sauces last once opened?
This depends on the product, but as a rough guide:
Soy sauce: several months to a year in the fridge
Gochujang / doenjang: often 6–12 months refrigerated
Yondu or broth concentrates: usually a few months in the fridge
Sesame and perilla oils: best within a few months for fresh flavor
If the smell, color, or texture changes a lot, it is safer to replace it.
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