![_MG_5980 _MG_5980](http://lh5.ggpht.com/_2TO1eko-LLQ/TAf9FXagxRI/AAAAAAAABXc/Qz580jytaY4/_MG_5980%5B1%5D.jpg?imgmax=800)
![IMG_4140 IMG_4140](http://lh3.ggpht.com/_2TO1eko-LLQ/TAf9F4qYgEI/AAAAAAAABXg/HKRPewVRnE0/IMG_4140.jpg?imgmax=800)
Gook Ganjang - If you can see on the bottom it says "Traditional Korean Soy Sauce (for soup)" and that's the best description of it. It's basically a light soy sauce that is used to flavor broth. You should most definitely buy a Korean brand because it is very different from other “light” soy sauces that might be out there. I prefer the one on the right, though I buy the one on the left time to time to change things up a little.
![_MG_5977 _MG_5977](http://lh5.ggpht.com/_2TO1eko-LLQ/TAf9GVlsEyI/AAAAAAAAA3I/tpqVLorigkQ/_MG_5977%5B2%5D.jpg?imgmax=800)
Sesame oil - I just buy whatever is on sale.
![_MG_5978 _MG_5978](http://lh5.ggpht.com/_2TO1eko-LLQ/TAf9GkTLrnI/AAAAAAAABXo/dEkwKn2d7nM/_MG_5978%5B1%5D.jpg?imgmax=800)
![IMG_4133 IMG_4133](http://lh4.ggpht.com/_2TO1eko-LLQ/TAf9HFPg2WI/AAAAAAAABXs/Np-0AA4ntiA/IMG_4133%5B1%5D.jpg?imgmax=800)
Dwen jang - aka soy bean paste is used for a lot of different types of soups. I alternate brands all the time, but these are a couple that I remain loyal to.
![_MG_5979 _MG_5979](http://lh5.ggpht.com/_2TO1eko-LLQ/TAf9HjC7NZI/AAAAAAAABXw/_OSp7Q4zLGY/_MG_5979%5B1%5D.jpg?imgmax=800)
![IMG_4130 IMG_4130](http://lh3.ggpht.com/_2TO1eko-LLQ/TAf9H260eeI/AAAAAAAABX0/u12oVb6EL_0/IMG_4130%5B1%5D.jpg?imgmax=800)
Gochu jang - aka red pepper paste (on this blog) - aka hot bean paste is exactly that. It's paste made from red peppers and I prefer the one made by Haitai though this last time I bought the one on the right because it says it’s Made in Korea. =P
![_MG_5987 _MG_5987](http://lh5.ggpht.com/_2TO1eko-LLQ/TAf9IIzB-VI/AAAAAAAABX8/K8rQR6tfpZs/_MG_5987%5B1%5D.jpg?imgmax=800)
![IMG_4138 IMG_4138](http://lh4.ggpht.com/_2TO1eko-LLQ/TAf9Ih7OluI/AAAAAAAABYE/TuzDWrkvrzI/IMG_4138%5B1%5D.jpg?imgmax=800)
This is what I refer to as “cooking wine” on my blog – I tend to buy whatever is on sale because to me, they all taste the same.
![_MG_5982 _MG_5982](http://lh5.ggpht.com/_2TO1eko-LLQ/TAf9JAfNw0I/AAAAAAAAA3k/4v3mffexQ-s/_MG_5982%5B2%5D.jpg?imgmax=800)
Corn Syrup
![_MG_5981 _MG_5981](http://lh6.ggpht.com/_2TO1eko-LLQ/TAf9JVdl-NI/AAAAAAAAA3o/PUQc2NtjoMY/_MG_5981%5B2%5D.jpg?imgmax=800)
Soy Sauce
![_MG_5984 _MG_5984](http://lh6.ggpht.com/_2TO1eko-LLQ/TAf9J7mbk1I/AAAAAAAAA3s/n2-jGH_maXM/_MG_5984%5B2%5D.jpg?imgmax=800)
Red pepper oil
![_MG_5986 _MG_5986](http://lh3.ggpht.com/_2TO1eko-LLQ/TAf9KHNPFTI/AAAAAAAAA3w/TRhGe8iBwgc/_MG_5986%5B2%5D.jpg?imgmax=800)
Fish Sauce - There are a lot of Korean brands of fish sauce, but personally I like using the Vietnamese Three Crabs brand.
![_MG_5983 _MG_5983](http://lh5.ggpht.com/_2TO1eko-LLQ/TAf9KQSYAHI/AAAAAAAAA30/p27d6bTFuTc/_MG_5983%5B2%5D.jpg?imgmax=800)
Gga-nari fish sauce
![m155171093 m155171093](http://lh5.ggpht.com/_2TO1eko-LLQ/TAf9Kvt_w6I/AAAAAAAAA34/PgDCPefidA8/m155171093%5B3%5D.jpg?imgmax=800)
Red pepper powder - My MIL brought us this from Korea.
![_MG_7829 _MG_7829](http://lh4.ggpht.com/_2TO1eko-LLQ/TAf9LNrMKPI/AAAAAAAAA38/dkijqVERUL8/_MG_7829%5B3%5D.jpg?imgmax=800)
Honey Powder
![_MG_8085 _MG_8085](http://lh5.ggpht.com/_2TO1eko-LLQ/TAf9Lb1wKGI/AAAAAAAAA4A/5f21FXs6k2s/_MG_8085%5B3%5D.jpg?imgmax=800)
Dried Shrimp
![_MG_5950 _MG_5950](http://lh5.ggpht.com/_2TO1eko-LLQ/TAf9LyTSFDI/AAAAAAAABYM/0m_tmU85uCk/_MG_5950%5B1%5D.jpg?imgmax=800)
![IMG_4127 IMG_4127](http://lh3.ggpht.com/_2TO1eko-LLQ/TAf9MJhfA3I/AAAAAAAABYY/fQ64Z1jjTec/IMG_4127%5B1%5D.jpg?imgmax=800)
Miyuk - dried seaweed (plant?) whatever. I’m currently using the one on the right. It says it’s for “babies” so all the seaweed is precut. I like it because it saves me a step!
![_MG_8097 _MG_8097](http://lh6.ggpht.com/_2TO1eko-LLQ/TAf9Mf7tlJI/AAAAAAAAA4M/eA-WPMPyQL8/_MG_8097%5B3%5D.jpg?imgmax=800)
Shrimp Jut - Salted Shrimp
![_MG_7713 _MG_7713](http://lh3.ggpht.com/_2TO1eko-LLQ/TAf9M5u0gzI/AAAAAAAAA4Q/KSF3CJCtYPA/_MG_7713%5B6%5D.jpg?imgmax=800)
Honey Powder.
![IMG_4197 IMG_4197](http://lh4.ggpht.com/_2TO1eko-LLQ/TAf9NP4cuGI/AAAAAAAAA4U/AeUiQQVsev4/IMG_4197%5B2%5D.jpg?imgmax=800)
Korean Pancake Mix
![IMG_4136 IMG_4136](http://lh3.ggpht.com/_2TO1eko-LLQ/TAf9NsRRg5I/AAAAAAAAA4Y/waztKgZUk9o/IMG_4136%5B5%5D.jpg?imgmax=800)
Soft Tofu AKA SoonDooBoo – I prefer the ones inside the cups instead of the tubes because they tend to be less watery. Soondooboo is already so watery so this helps.
![IMG_4191 IMG_4191](http://lh5.ggpht.com/_2TO1eko-LLQ/TAf9N8CSKnI/AAAAAAAAA4c/tpdNVBhjJf4/IMG_4191%5B2%5D.jpg?imgmax=800)
Bean Sprouts AKA Kongnamool
![IMG_4358 IMG_4358](http://lh4.ggpht.com/_2TO1eko-LLQ/TAiPwxhsJTI/AAAAAAAAA_o/RO-3S6J39ok/IMG_4358%5B2%5D.jpg?imgmax=800)
Book-uh – Dried Pollack – This is the brand I’m currently using. My MIL sent it from Korea, so I have no idea if they sell it here.
![IMG_4357 IMG_4357](http://lh4.ggpht.com/_2TO1eko-LLQ/TAiObBDnFsI/AAAAAAAAA_s/APMBH7aUopU/IMG_4357%5B1%5D.jpg?imgmax=800)
Ojinguh Che – Dried Cuttlefish
![IMG_4388 IMG_4388](http://lh3.ggpht.com/_2TO1eko-LLQ/TAiObQt5ytI/AAAAAAAAA_w/TJakEbcAV1E/IMG_4388%5B1%5D.jpg?imgmax=800)
![IMG_4391 IMG_4391](http://lh5.ggpht.com/_2TO1eko-LLQ/TAiOb_yJInI/AAAAAAAAA_0/V3s75CeDHrQ/IMG_4391%5B1%5D.jpg?imgmax=800)
Salt – When I’m just *salting* stuff, I use regular Kosher salt. But when it comes to cooking and using in the recipes, I will use sea salt.
![IMG_4416 IMG_4416](http://lh5.ggpht.com/_2TO1eko-LLQ/TAiOcJukQtI/AAAAAAAAA_4/797yqKm9dHM/IMG_4416%5B1%5D.jpg?imgmax=800)
Tofu – I always buy this one by Pulmuone. I love that it has *two cups* and each cup is perfect for one jjigae. The blue one is for jjigaes and the orange one is firmer and can be used to fry.
As of now, this is the basic run down of my cabinet. =P I'm sure I'm missing some things, but I will add them as I think of it. Hope this helps~