The essentials you'll need to create the strong, super-savory flavors of Korean cuisine.
With a medium heat and a slightly sweet finish, these red chile flakes are what make kimchi red and spicy. At Korean barbecue spots, they're often passed around the table to sprinkle on grilled foods. "Most spice in Korean cooking comes from gochugaru," says chef Hooni Kim.
"Every Asian culture has its own soy sauce," says chef Sang Yoon of Father's Office in Los Angeles. The Korean variety is less salty and more earthy than Japanese soy sauce.