My Go-To Asian Cooking Ingredients (And Where to Buy Them)
This page lists the ingredients I use most often and where I usually buy them.
Since ingredient choice can make a big difference in Asian cooking, I wanted to share the products I personally use in my recipes.
If an online purchase link is available, I include it here. Please note that the Amazon links may be affiliate links, which means I may earn a small commission if you purchase through them.
That said, for most ingredients, I honestly recommend buying them offline when possible. Prices are often better, and it is easier to find good options in person. This page will continue to grow as I add more ingredients I use regularly.
Liquids
Soy Sauce
I usually use Sempio Naturally Brewed Soy Sauce 701.
Sempio 501 is also a good substitute, but I personally prefer 701. The reason is that 701 contains oligosaccharides, while 501 contains corn syrup, so I tend to choose 701.
Buy online: → Amazon Link → HMart Link
Buy offline: You can usually find it at a nearby H Mart.
Vinegar
I usually use basic distilled white vinegar from stores like Lidl or Aldi.
It is affordable, clean in flavor, and works really well in most recipes.
As an alternative, I sometimes use white wine vinegar.
I do not use Korean apple cider vinegar because the flavor can become too sharp and stand out too much. I especially avoid the very strong concentrated ones, like x3 versions.
Buy offline: Available at most grocery stores like Lidl, Aldi, or other local supermarkets.
Offline product link: → Lidl Link
Tuna Extract Sauce (Chamchi Aek)
Tuna extract sauce is different from traditional fish sauce. It has a much milder aroma without the strong fishy smell, so if you’re new to Korean or Asian cooking, it can be a little easier to use.
The flavor reminds me a bit of tsuyu, but with a noticeable smoky tuna flavor. I mainly use it to add extra depth and umami to soups, sauces, and other savory dishes.
I personally usually use Dongwon or Hanla, but neither of the ones I use is currently available on Amazon, and I couldn’t find an H Mart link for them either. So I linked a Sajo version instead. Sajo is also a well-established Korean food brand, so it’s a good alternative.
Offline product link: → Amazon Link
Pantry Staples
Raw Cane Sugar
For hon tsuyu, I use Kikkoman, a well-known Japanese brand that’s also pretty easy to find at grocery stores here in the U.S.
I’ve been using this one for a while and like it, especially because I can usually find it both locally and online. I’d also like to try Mizkan’s version sometime. Mizkan is another major Japanese brand, but I haven’t been able to find their hon tsuyu at any stores near me yet.
Buy online: → Amazon Link
Gochugaru (Korean Red Pepper Flakes)
There are two main types of gochugaru I use for Korean cooking: fine gochugaru and coarse gochugaru.
Fine gochugaru blends more easily into sauces and broths, so I especially like using it in dishes that simmer or reduce. For example, I prefer fine gochugaru when making tteokbokki because it gives the sauce a smoother texture.
Gochugaru made from Korean-grown chili peppers is ideal, but it can be quite expensive in the U.S. For everyday cooking, I recommend this one. It’s more affordable and works well in most Korean recipes..
Buy online (Fine): → Amazon Link
Buy online (Coarse) : → Amazon Link
Instant Dry Yeast
This isn’t technically an Asian ingredient, but since I love baking, instant dry yeast is something I always keep in my fridge.
I’ve ordered this one from Amazon several times, and it has always arrived in good condition. I usually buy one package, keep it sealed inside a zip-top bag in the refrigerator, and use it as needed.
Buy online: → Amazon Link