Grocery Shopping

Where to Buy Korean Ingredients in California

Following a recipe starts with finding the ingredients. Fortunately, California is the best-served state in the US for Korean groceries — here is every route, from Korean supermarkets to the store down the street.

Sourcing is the first hurdle

When you miss Korean food, the first obstacle is not the cooking — it is the shopping. Gochugaru, doenjang and sesame oil are hard to place in an American store, starting with what to even search for in English.

The good news first: California has the best access to Korean ingredients in the country. Korean supermarket chains operate in multiple cities, Asian markets reach further still, and these days regular American supermarkets carry the basics. Work through the routes below from the top.

Korean supermarket chains — the full answer, where you have one

Korean supermarket chains, H Mart among them, operate across California — concentrated where Korean communities are, such as LA, Orange County and the Bay Area. One trip covers nearly everything the recipes on this site call for, including fresh produce and Korean-style meat cuts like samgyeopsal and chadolbaegi.

Find the nearest store on each chain's website or a map app. Locations open and close, so that will always beat any address list we could print here.

Pan-Asian and neighboring markets cover more than half of it

If a Korean market is far, try large Chinese markets such as 99 Ranch, or Japanese and Vietnamese markets. Ingredients shared across Asian cooking — tofu, soy sauce, sesame oil, rice, most vegetables — are all there, and many carry Korean-specific items like gochujang and gochugaru in an international section.

This also matches what this site is about — wherever you are from, start with what your own neighborhood offers. Cooking with a workable substitute tonight beats waiting for the perfect ingredient.

What the regular American supermarket has

The international (or Asian) aisle of a large US supermarket almost certainly has soy sauce, sesame oil, tofu and rice. Kimchi and gochujang have gone mainstream in recent years — jarred versions are now a common sight in ordinary chains.

A quick trick: search 'soy sauce', 'sesame oil', 'gochujang' or 'kimchi' in the store's app or website. Many chains show stock and aisle location, which saves a wasted trip.

Online delivery — for heavy items and far-away neighborhoods

Korean and Asian online grocery services deliver across most of California. Heavy, shelf-stable items — bags of rice, jars of fermented pastes — are easier online, and if the nearest Korean market is a long drive, delivery becomes the main route.

Before ordering, check the delivery area, minimum order and fees. These differ by service and change often, so compare a couple and settle on what fits your area.

The starter pantry

These six unlock a good share of the recipes on this site:

  • Soy sauce — Korean cooking distinguishes soup and regular soy sauce, but if buying one, get regular (jin) soy sauce
  • Sesame oil — the finishing aroma of namul and bibimbap
  • Gochugaru (Korean red pepper flakes) — the red backbone of kimchi and stews; not the same thing as Western chili powder
  • Doenjang and gochujang — the foundation of stews and sauces
  • Medium-grain rice — look for 'Calrose' or 'sushi rice' on the bag
  • Gim (seaweed/nori) — seasoned as a side dish, unseasoned for gimbap

All of these keep for months in the pantry or fridge. Fresh items — vegetables, meat, tofu — you can pick up anywhere, as needed.

Common questions

Can I make Korean-style rice with American supermarket rice?
Yes — if you pick the right kind. Korean rice is medium-grain (japonica), and as it happens California grows most of the medium-grain rice in the US. Look for 'Calrose' or 'sushi rice' on the bag. The common long-grain rice cooks up fluffy and separate — a different result entirely.
How do I store kimchi? The package is puffed up — is that bad?
Keep it refrigerated; it grows more sour over time — that is ripening, not spoiling, and sour kimchi is actually better for stews and stir-fries. A puffed package is fermentation gas and normal; just open it carefully.
How long do gochujang and doenjang last?
They are fermented pastes, so they last a long time — refrigerated after opening, months and beyond. Scrape off a dried surface and keep using; discard only if you see mold. If the container gives storage guidance, that comes first.
What if I live far from any Korean market?
Combine three routes: shelf-stable staples by online delivery, shared Asian ingredients from the nearest pan-Asian market or the international aisle, and a stock-up run for fresh and specialty items whenever a trip to a Korean market does happen.