There are two general categories of Korean condiments, fermented and un-fermented.
Fermented condiments include some basics like soy sauce, doenjang (fermented soy bean paste), gochujang (fermented red chili pepper paste), vinegars, fish sauce, and different types of jeotgal (salted, fermented seafood).
Un-fermented condiments include red chili powder, chives, scallions, garlic, onions, seasoned flavoring oils, and more.
There is also a third grouping that is small but growing - Korean Fusion. These are condiments that incorporate Korean ingredients mixed with adopted ingredients like ketchup, mustard, mayonnaise, and others. 

Did You Know

Early Korean cuisine differed from other cuisines in that Koreans seasoned many foods before cooking, where others either did not season or used seasonings after cooking.


Basic Spicy Marinade
Bokkeum Gochujang (볶음 고추장)
Basic Meat Marinade
Choganjang (초간장)
Flavored Soy Sauces
Kkaesogeum (깨소금)
Seasoned Sesame Oil - Basic
Seasoned Sesame Oil - Garlic
Seasoned Sesame Oil - Chili Pepper
Gochujang Substitute
Ssam Jang (쌈장)
Ssamjang - Restaurant Version
Teriyaki Sauce
Honey Gochujang Mustard
"Dragon Breath" Dipping Sauce
Honey Mustard Gochujang Salad Dressing


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