Can't Find Korean Ingredients? Easy Korean Seasoning Substitutes for North & South America
Can't Find Korean Ingredients? 15 Practical Korean Ingredient Substitutes
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/06/cant-find-korean-ingredients-easy.html
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Can't Find Korean Ingredients Where You Live?
You can still cook Korean food even when some traditional Korean ingredients are difficult to find.
This guide introduces 15 commonly used Korean cooking ingredients and practical alternatives that may be easier to find in North and South America.
These substitutes will not always reproduce exactly the same flavor as the original Korean product. The goal is to understand what each ingredient does in Korean cooking and choose a replacement that performs a similar role.
This is especially useful if you are beginning to cook Korean food and don't yet have access to a fully stocked Korean grocery store.
15 Korean Ingredient Substitutes
1. MSG (미원)
North America: MSG (Monosodium Glutamate)
South America: GMS (Glutamato Monosódico)
How It Is Used in Korean Cooking
MSG is used in small amounts to increase savory or umami flavor.
It can appear in soups, stews, seasoned vegetables, fried rice, stir-fries, and many other dishes.
MSG is generally optional in home cooking. If a recipe includes it and you prefer not to use it, it can usually be omitted, although the finished dish may have slightly less savory depth.
2. Korean Plum Syrup (매실청)
North America: Apple juice concentrate or apple juice + honey
South America: Concentrado de jugo de manzana o jugo de manzana + miel
How It Is Used
Korean plum syrup, commonly called maesil-cheong, provides sweetness with a fruity flavor.
It is frequently used in marinades, sauces, vegetable seasonings, and kimchi-style dishes.
Apple juice concentrate is a practical substitute when Korean plum syrup is unavailable, although it does not reproduce the distinctive plum flavor exactly.
3. Oyster Sauce (굴소스)
North America: Oyster sauce
South America: Salsa de ostra
How It Is Used
Oyster sauce adds concentrated savory flavor, mild sweetness, and saltiness.
It works particularly well in stir-fries, fried rice, meat dishes, seafood dishes, and vegetable dishes.
Fortunately, oyster sauce is widely available outside Korea and often does not require substitution.
4. Beef Dashida (소고기다시다)
North America: Beef bouillon powder
South America: Caldo de res en polvo
How It Is Used
Beef Dashida is a concentrated seasoning commonly used to add savory beef flavor to Korean soups, stews, stir-fries, and seasoned dishes.
Beef bouillon powder can perform a similar function when Dashida is unavailable.
However, different products contain different amounts of salt, so begin with a small amount and adjust after tasting.
5. Seafood Dashida (해물다시다)
North America: Seafood bouillon powder
South America: Caldo de mariscos en polvo
How It Is Used
Seafood Dashida adds concentrated seafood flavor to soups, stews, noodle broths, and seafood dishes.
Seafood bouillon powder can be a useful alternative.
Again, check the saltiness before adding additional soy sauce, fish sauce, or salt.
6. Oligosaccharide Syrup / Corn Syrup (올리고당 / 물엿)
North America: Light corn syrup or glucose syrup
South America: Jarabe de maíz claro or jarabe de glucosa
How It Is Used
These syrups are used to add sweetness and sometimes a glossy appearance to Korean sauces and braised dishes.
Unlike granulated sugar, syrup also affects the texture and surface appearance of a sauce.
Light corn syrup is one of the easiest practical substitutes overseas.
Honey can sometimes be used depending on the recipe, but it contributes its own flavor.
7. Fine Salt (꽃소금)
North America: Sea salt
South America: Sal marina
How It Is Used
Salt is fundamental in Korean cooking, but different salts can vary considerably in crystal size and saltiness by volume.
When substituting another salt, it is safer to add slightly less at first and adjust after tasting.
This is particularly important when the recipe also contains soy sauce, fish sauce, oyster sauce, or bouillon powder.
8. Korean Cooking Wine (맛술)
North America: Mirin, sake, or dry sherry
South America: Mirin, sake, or jerez seco
How It Is Used
Cooking wine is often used with meat and seafood.
It contributes aroma and helps balance stronger meat or seafood flavors.
Be careful when substituting mirin because some products contain considerable sweetness. If the substitute is sweeter than the original cooking wine, the amount of sugar in the recipe may need adjustment.
9. Korean Soy Sauce (진간장)
North America: Naturally brewed soy sauce
South America: Salsa de soja de fermentación natural
How It Is Used
Jin-ganjang is commonly used for marinades, stir-fries, braised dishes, dipping sauces, and general seasoning.
Naturally brewed soy sauce is a practical overseas alternative.
However, Korean soy sauces vary by type, and soup soy sauce (guk-ganjang) is not identical to regular soy sauce.
If a recipe specifically calls for Korean soup soy sauce, substituting ordinary soy sauce can change both the color and flavor.
10. Tuna Fish Sauce / Tuna Extract (참치액)
North America: Tuna fish sauce or mild fish sauce
South America: Salsa de pescado de atún or a mild fish sauce
How It Is Used
Korean tuna seasoning sauce adds savory seafood depth to soups, stews, vegetable dishes, and sauces.
If it is unavailable, a mild fish sauce can be used carefully.
Because brands differ significantly in saltiness and intensity, start with less and adjust to taste.
11. Anchovy Fish Sauce (멸치액젓)
North America: Anchovy-based fish sauce
South America: Salsa de pescado de anchoa
How It Is Used
Anchovy fish sauce is especially common in Korean kimchi and vegetable seasoning.
It contributes both saltiness and fermented seafood flavor.
Asian fish sauce made primarily from anchovies is generally the closest practical alternative.
12. Korean Pear Juice / Purée (배즙 / 배퓨레)
North America: Unsweetened pear juice or pear purée
South America: Jugo o puré de pera sin azúcar
How It Is Used
Korean pear is often used in meat marinades and sauces.
It provides natural sweetness and fruity flavor and is particularly familiar in Korean beef marinades such as bulgogi.
When Korean pear is unavailable, unsweetened pear juice or purée is the most straightforward replacement.
Apple juice can also work in some recipes, although the flavor is different.
13. Minced Garlic (다진 마늘)
North America: Fresh or jarred minced garlic
South America: Ajo picado fresco o de frasco
How It Is Used
Garlic is one of the most frequently used aromatics in Korean cooking.
It appears in kimchi, marinades, soups, stews, stir-fries, seasoned vegetables, dipping sauces, and many other dishes.
Fresh minced garlic is generally the closest choice, but jarred minced garlic is convenient when fresh garlic is unavailable.
14. Minced Ginger (다진 생강)
North America: Fresh or jarred minced ginger
South America: Jengibre picado fresco o de frasco
How It Is Used
Ginger is commonly used in meat marinades, seafood dishes, braised dishes, and some sauces.
Its strong aroma means that relatively small quantities can noticeably affect the finished dish.
Fresh ginger generally provides the cleanest flavor.
15. Sesame Oil (참기름)
North America: Toasted sesame oil
South America: Aceite de sésamo tostado
How It Is Used
Sesame oil provides the distinctive nutty aroma found in many Korean dishes.
It is frequently added to:
- Seasoned vegetables
- Bibimbap
- Gimbap
- Marinades
- Dipping sauces
- Noodle dishes
- Rice dishes
For Korean recipes, toasted sesame oil is generally a better match than pale, untoasted sesame oil.
Because its aroma is strong, it is normally used as a seasoning rather than as the primary frying oil.
▶️ Watch how to make this recipe step by step
How to Choose a Substitute
Instead of looking only at the ingredient name, think about what the ingredient is doing in the recipe.
For Sweetness
Common Korean ingredients:
- Plum syrup
- Oligosaccharide syrup
- Pear juice
Possible alternatives:
- Apple juice concentrate
- Honey
- Light corn syrup
- Glucose syrup
- Unsweetened pear juice
For Savory or Umami Flavor
Common Korean ingredients:
- Beef Dashida
- Seafood Dashida
- Oyster sauce
- Tuna seasoning sauce
- Fish sauce
- MSG
Possible alternatives include local bouillon powders, oyster sauce, and appropriate fish sauces.
But these ingredients are not automatically interchangeable in equal quantities because their saltiness and concentration vary.
For Saltiness
Soy sauce, fish sauce, bouillon powder, oyster sauce, and salt all contribute sodium.
When substituting one for another, taste the dish before adding the full amount of any additional salty seasoning.
For Aroma
Garlic, ginger, sesame oil, cooking wine, and fish sauce all contribute distinctive aromas.
These ingredients should be substituted based on their flavor role rather than simply matching their liquid or dry form.
Buying Korean Ingredients in North America
Korean cooking ingredients are increasingly available outside dedicated Korean supermarkets.
Good places to check include:
- Korean grocery stores
- Asian supermarkets
- International aisles in larger supermarkets
- Specialty food stores
- Online Korean grocery stores
Basic ingredients such as soy sauce, oyster sauce, garlic, ginger, sesame oil, MSG, and fish sauce are often relatively easy to find.
More specialized products such as Dashida, maesil-cheong, tuna seasoning sauce, and Korean anchovy fish sauce may require a Korean or larger Asian supermarket.
Buying Korean Ingredients in South America
Availability varies considerably by country and city.
In larger cities, check:
- Korean grocery stores
- Asian supermarkets
- Chinese, Japanese, and Korean mixed grocery stores
- Imported-food supermarkets
- Online Asian food retailers
If the exact Korean ingredient is unavailable, identify whether you primarily need sweetness, saltiness, umami, acidity, or aroma.
That makes it easier to choose an appropriate local alternative without completely changing the character of the recipe.
Which Korean Ingredients Are Worth Buying First?
If you plan to cook Korean food regularly, you don't need to buy every specialized ingredient immediately.
A practical starter pantry can include:
Soy sauce for general seasoning and marinades.
Gochugaru for kimchi, spicy soups, and seasoned vegetables.
Gochujang for spicy sauces and marinades.
Doenjang for soups, stews, and dipping sauces.
Toasted sesame oil for finishing and seasoning.
Fish sauce for kimchi and savory seasoning.
Garlic because it appears throughout Korean home cooking.
Once you begin cooking more Korean dishes, specialized ingredients such as Dashida, plum syrup, and tuna seasoning sauce can be added as needed.
Storage Tips for Korean Seasonings
Storage requirements vary by product, so always check the manufacturer's label.
As a general rule, dry seasonings should be kept tightly sealed and protected from moisture and excessive heat.
Oils should be protected from heat and light.
Sauces and syrups should be kept clean around the bottle opening to prevent contamination.
Products requiring refrigeration after opening should be refrigerated according to the package instructions.
For imported ingredients, following the actual product label is more reliable than assuming every brand should be stored identically.
FAQ
Q1. Will These Substitutes Taste Exactly Like Korean Ingredients?
No.
A substitute can perform a similar role without reproducing the exact flavor.
The goal is to make Korean cooking more practical when the original ingredient is unavailable.
Q2. Can I Cook Korean Food without a Korean Grocery Store?
Yes.
Many basic ingredients are available in ordinary supermarkets, particularly soy sauce, garlic, ginger, sesame oil, vinegar, sugar, and some types of fish sauce.
Specialized Korean ingredients may require an Asian supermarket or online retailer.
Q3. Should I Substitute Ingredients 1:1?
Not always.
Saltiness, sweetness, concentration, and aroma vary considerably between brands and products.
When replacing a concentrated seasoning, start with a smaller amount and adjust after tasting.
Q4. Can I Use Regular Soy Sauce Instead of Korean Soy Sauce?
For many recipes, naturally brewed soy sauce is a practical substitute.
However, Korean soup soy sauce (guk-ganjang) has different characteristics and should not automatically be replaced 1:1 with ordinary soy sauce.
Q5. What Can Replace Korean Plum Syrup?
Apple juice concentrate is one practical alternative.
Apple juice combined with a small amount of honey can also work.
The result will still taste different from Korean plum syrup.
Q6. What Can Replace Oligosaccharide Syrup?
Light corn syrup or glucose syrup can provide similar sweetness and viscosity.
Honey may work in some recipes but adds a more noticeable flavor.
Q7. Can I Replace Dashida with Bouillon?
Yes, beef or seafood bouillon powder can be practical substitutes depending on the recipe.
Because saltiness and concentration vary, add it gradually rather than assuming an exact 1:1 replacement.
Q8. Is Tuna Fish Sauce the Same as Anchovy Fish Sauce?
No.
Both provide seafood-based savory flavor, but they have different flavor profiles.
They can sometimes substitute for each other when necessary, but the final dish will taste somewhat different.
Q9. Which Ingredients Should a Beginner Buy First?
Start with versatile ingredients you can use across many dishes, such as soy sauce, gochugaru, gochujang, doenjang, toasted sesame oil, fish sauce, and garlic.
You can add more specialized Korean seasonings as your recipe collection grows.
Q10. What's the Most Important Rule When Using Substitutes?
Understand the function of the original ingredient and taste as you cook.
A substitute should help reproduce the role of the ingredient—not simply replace the same volume of liquid or powder.
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