Last time I shared a list like this, I had so much fun. I genuinely enjoy shopping for ingredients and discovering reliable sources. Now that I’m teaching more in-person classes, sourcing has become an even bigger part of my work. These are some of my recent finds from the Korean market that I keep going back for. So, here are my top 10 finds right now (in no particular order).
Apple House Tteokbokki & Mandu (애플하우스 떡볶이 / 무침만두)
Every now and then, my YouTube algorithm sends me down a rabbit hole of food factory videos, showing how things are made. That is how I came across the Apple House tteokbokki meal kits. I was excited to spot them at the Korean market recently. They are known for using clean ingredients and, of course, adding apple. A quick note: the mandu is quite spicy, but very good.
Ae Hobak Korean Squash (애호박)
Ae hobak is a Korean squash that appears often in my recipes. You can usually find it at Korean markets, tightly wrapped to prevent further growth and maintain its dense, sweet texture. I use it mostly in stir-fried banchan, Korean pancakes, and stews.
Sesame Oil & Perilla Oil (참기름 / 들기름)
These are two essential Korean oils that I go through quickly. I prefer buying them in smaller bottles rather than large canisters and storing them in the refrigerator to extend their shelf life. This particular brand offers great quality at a reasonable price, making it easy to restock often.
Bibigo Whole Shrimp Mandu (비비고 통새우 만두)
I remember how excited I was when I first spotted these, followed by immediate disappointment when I realized the package only contained five pieces. It felt a bit pricey. Recently, though, I found them at Costco in packs of five trays, which makes it much more worthwhile if you have freezer space. I like to pan-fry the bottoms and steam the tops.
Organic Soy Sauce (올가닉 간장)
The variety of soy sauces can feel overwhelming. If you are unsure which soy sauce to choose, this is my go-to for everyday use. I also like Sempio low-sodium soy sauce with added umami from kelp and mushrooms. Chosun guk ganjang, used in soups, is another staple in my kitchen.
Frozen Squid (냉동 오징어)
This is the best frozen squid I have found. It comes cleaned and trimmed, making it very convenient. I use it for squid stew or fried squid. I also like to blanch it briefly and serve it with a vinegary gochujang sauce.
Naengmyeon Duo (동치미 물냉면 / 함흥 비빔냉면)
This might be the most clever product I have seen this month. It includes four servings split between mul naengmyeon and bibim naengmyeon. I served it with boiled eggs, julienned cucumbers, and marinated galbi on the side.
Ssukgat Chrysanthemum (쑥갓)
Ssukgat is a leafy green often treated like an herb. While it is especially associated with spring, it is available year-round. I love its fresh, aromatic quality in tofu muchim or added to doenjang jjigae. It adds so much flavor.
Aged Kimchi for Stew (김치찌개용 묵은지)
I do not always have properly aged kimchi on hand for kimchi jjigae, so having a pack of this is very convenient. You can also mix it with regular kimchi to stretch it further. It works well every time. I usually order it through Weee.
Large Dumpling Wrappers (칠갑산 왕만두피)
I have been searching for a good dumpling wrapper for a long time, and this is one I really like. I ordered it through Wooltari. The wrappers are soft, chewy, and large enough to handle easily. I also like how thin they are. They are perfect for both meat and kimchi mandu.
Places to shop for these items: H Mart, Weee, Wooltari, and your local Korean market.