7 Essential H Mart Ingredients for a Korean Pantry

The ingredients stored in your pantry determine how easily you can add flavour to food and make a broad range of meals whenever you wish. You may already have a jar of tomato sauce and several vinegars on the shelf, but there is a far wider world of tasty cupboard staples than the items you currently keep to hand.

Whether you want to eat more Korean food at home or are seeking savoury, sweet, sharp and adaptable ingredients for your kitchen, H Mart is worth a visit. The largest Asian supermarket chain in the United States, and a retailer focused on Korean cuisine, H Mart stocks everything required to create an essential Korean pantry. To identify the products to look for first in this supermarket, we asked an expert.

Sungchul Shim is the chef behind the Michelin-starred New York City restaurants Kochi and Mari, along with Gui Steakhouse and DonDon. Raised in Jeollanam-do, a province in South Korea, the Korean-American chef revealed the H Mart products he regularly uses to add flavour to dishes quickly, as well as how he uses them. If there is no H Mart near you, these seven ingredients are available at nearly any Korean grocer. Either way, put them on your shopping list.

Jongga Kimchi

Shim considers kimchi the foundation of Korean cuisine. The chef says, “As someone born and raised in Korea, kimchi is mandatory in my kitchen. It’s healthy, full of probiotics, and adds depth and complexity instantly. I use kimchi in everything from stews and fried rice to simple stir-fries. Even a small amount can completely transform a dish.”

At H Mart, Shim recommends choosing kimchi from Jongga, a brand he describes as widely stocked and very good quality. The supermarket chain carries numerous Jongga varieties, including radish, cabbage, spring onion and white kimchi, among others. Where possible, Shim also advises home cooks to find locally made kimchi, so check your local farmers’ market as well.

Haioreum Premium Sesame Oil

Sesame oil is the sort of pantry staple you may use up fast, thanks to the toasted, nutty depth it lends to so many dishes. As Shim puts it, “Sesame oil ties all the flavors together. I finish dishes with just a few drops - vegetables, noodles, soups, and even salads.”

The chef stresses that, when using sesame oil, “A little goes a long way, so quality matters. Look for traditionally pressed Korean brands for the best aroma," such as Premium Sesame Oil from Haioreum, H Mart’s own brand.

Gyeong Buk or JB Maesil-Cheong (Plum Syrup)

Maesil-cheong, also called plum extract, is produced by fermenting green plums with sugar. Shim uses the resulting sweet and tart syrup instead of white sugar in marinades, dressings and sauces. “It adds sweetness with gentle acidity, so flavors feel more balanced and clean,” he explains. Shim emphasises that the ingredients should be exceptionally simple: just plums and sugar. For maesil-cheong with a short ingredient list, seek out Gyeong Buk or JB at H Mart.

Sempio Yondu

Yondu is a fermented concentrate of soybean and vegetable broth that Shim adds to soups, sauces, risotto and other dishes. “It enhances flavor without overpowering or darkening the dish,” the chef says, adding that the intensely savoury liquid is also “vegan… and full of natural umami.” Pick up a bottle of Sempio Yondu at H Mart, and this umami-rich concentrate could become a new kitchen superpower.

Bokbunja (Korean Black Raspberry Wine)

Shim characterises bokbunja as a dark red Korean fruit wine, made with black raspberries, that is sweet with a slight tartness. He reduces bokbunja into sauces for meat, stews and roasts, or uses it as a glaze.

“It adds complexity and richness without heaviness. I prefer the wine over syrup so I can control the reduction and flavor,” he says. Stock can differ by shop location, though bokbunja can generally be found in H Mart’s alcoholic drinks section.

CJ Anchovy Dashida (Fish Stock)

Shim says that “Korean cooking relies heavily on stock”, and explains that these handy sachets, packed with flavourful ingredients, allow home cooks to create a deeply flavoured stock with ease. Although there is a broad choice of stock sachets, including beef- and bonito-infused varieties, Shim names Dashida’s anchovy stock base among his favourites because it is “made with dried anchovies, kelp, mushrooms, and roots.” He steeps the stock sachets in boiling water, much as you would tea bags, to make an instant broth.

Dried Seaweed Snacks (Gim)

As well as eating them as a snack, Shim uses these “roasted and lightly seasoned sheets of seaweed” for hand rolls or crumbles them into soups and sauces. Salty and crisp, the seaweed sheets offer a simple way to add extra texture and umami to meals. “You can even use it like a seasoning for creative fusion dishes,” he adds.

At H Mart, look for brands such as Pulmuone, sold in large sheets for rolling kimbap, or Haio. Having one more source of savoury flavour in the pantry will not disappoint.