My Pantry
Stock your Korean kitchen without leaving Singapore
Eric's Pick · Ingredients
Gochujang
The fermented chilli paste at the heart of bibimbap, tteokbokki, and most Korean stews.
Ingredients
Perilla Seed Roasted Powder
Ground roasted perilla seeds bring a deep, nutty flavour to gamjatang and other Korean soups and stews.
Ingredients
Soy Sauce
Korean soy sauce runs lighter and saltier than Japanese versions, built for soups, namul, and marinades.
Ingredients
Doenjang
Fermented soybean paste that anchors jjigae, ssam, and dipping sauces with deep umami.
Ingredients
Sagol Gomtang (Beef Bone Broth)
Pre-made ox bone broth base for seolleongtang and other milky Korean soups.
Ingredients
Allulose Low Sugar Syrup
Low-sugar syrup swap for Korean cooking, where sweetness balances heat without the sugar spike.
Ingredients
Maesil Cheong (Plum Syrup)
Plum extract syrup that adds natural sweetness and fruity depth to marinades and dressings.
Ingredients
Bear Greek Yogurt
Thick Greek yogurt that works as a base for Korean-style dressings and creamy dipping sauces.
Ingredients
Tteok (Rice Cake)
Chewy rice cakes for tteokbokki, tteokguk, and stir-fries, best bought frozen and sliced fresh.
Ingredients
Kimchi
Ready-made kimchi that works straight from the pack for jjigae, fried rice, or eating as banchan.
Ingredients
Tuna Sauce
Versatile savoury sauce that pulls double duty as a dip, bibimbap topping, and quick flavour base for soups and sauces.
Ingredients
Anchovy Stock Coin
Drop one coin into boiling water and you've got anchovy broth ready for jjigae, sundubu, or any Korean soup.
Ingredients
Anchovy Sauce
Fermented anchovy sauce that gives broths, kimchi, and banchan their deep backbone of umami.
Ingredients
Sesame Oil
Toasted sesame oil adds the signature nutty finish to almost every Korean side dish.
Ingredients
Gochugaru (Flake or Fine Powder)
Korean dried chili that brings heat and red color to kimchi, stews, and banchan, with flakes for kimchi and fine powder for extra spice or coloring.
Ingredients
Korean Brown Sugar
Fine Korean brown sugar used to balance heat in tteokbokki sauce, bulgogi marinades, and braised dishes.
Ingredients
Korean Knife Cut Noodle
Thick, chewy wheat noodles made for kalguksu and hearty Korean soups.
Ingredients
Korean Instant Rice
Microwave-ready rice in 2 minutes flat, perfect for when you need a quick bowl with your jjigae or bibimbap.
Eric's Top Picks
View All →
Eric's Pick CJ Haechandeul
Gochujang
The fermented chilli paste at the heart of bibimbap, tteokbokki, and most Korean stews.
Eric's Pick Cyfood
Perilla Seed Roasted Powder
Ground roasted perilla seeds bring a deep, nutty flavour to gamjatang and other Korean soups and stews.
Eric's Pick Sempio
Soy Sauce
Korean soy sauce runs lighter and saltier than Japanese versions, built for soups, namul, and marinades.
Showing 18 products
Ingredients CJ Haechandeul
Gochujang
The fermented chilli paste at the heart of bibimbap, tteokbokki, and most Korean stews.
Ingredients My Normal
Allulose Low Sugar Syrup
Low-sugar syrup swap for Korean cooking, where sweetness balances heat without the sugar spike.
Ingredients Cyfood
Perilla Seed Roasted Powder
Ground roasted perilla seeds bring a deep, nutty flavour to gamjatang and other Korean soups and stews.
Ingredients Sempio
Soy Sauce
Korean soy sauce runs lighter and saltier than Japanese versions, built for soups, namul, and marinades.
Ingredients CJ
Doenjang
Fermented soybean paste that anchors jjigae, ssam, and dipping sauces with deep umami.
Ingredients Ottogi
Maesil Cheong (Plum Syrup)
Plum extract syrup that adds natural sweetness and fruity depth to marinades and dressings.
Ingredients Bear Greek
Bear Greek Yogurt
Thick Greek yogurt that works as a base for Korean-style dressings and creamy dipping sauces.
Ingredients Bibigo
Sagol Gomtang (Beef Bone Broth)
Pre-made ox bone broth base for seolleongtang and other milky Korean soups.
Ingredients Jongga
Tteok (Rice Cake)
Chewy rice cakes for tteokbokki, tteokguk, and stir-fries, best bought frozen and sliced fresh.
Ingredients Bibigo
Kimchi
Ready-made kimchi that works straight from the pack for jjigae, fried rice, or eating as banchan.
Ingredients Dongwon
Tuna Sauce
Versatile savoury sauce that pulls double duty as a dip, bibimbap topping, and quick flavour base for soups and sauces.
Ingredients Chungjungone
Anchovy Stock Coin
Drop one coin into boiling water and you've got anchovy broth ready for jjigae, sundubu, or any Korean soup.
Ingredients CJW (청정원)
Anchovy Sauce
Fermented anchovy sauce that gives broths, kimchi, and banchan their deep backbone of umami.
Ingredients Baeksul
Sesame Oil
Toasted sesame oil adds the signature nutty finish to almost every Korean side dish.
Ingredients Hae Cham Mat
Gochugaru (Flake or Fine Powder)
Korean dried chili that brings heat and red color to kimchi, stews, and banchan, with flakes for kimchi and fine powder for extra spice or coloring.
Ingredients Baeksul
Korean Brown Sugar
Fine Korean brown sugar used to balance heat in tteokbokki sauce, bulgogi marinades, and braised dishes.
Ingredients Ottogi
Korean Knife Cut Noodle
Thick, chewy wheat noodles made for kalguksu and hearty Korean soups.
Ingredients CJ Haetban
Korean Instant Rice
Microwave-ready rice in 2 minutes flat, perfect for when you need a quick bowl with your jjigae or bibimbap.
* Some links on this page are affiliate links. The Hansang may earn a small commission if you purchase through them, at no extra cost to you.