Products I love and actually use.
My Asian pantry, fully stocked.
Every product on this page lives in my real kitchen. I cook Korean, Filipino, Indonesian, and Malaysian food at home most weeks, and these are the ingredients, sauces, and tools I keep on permanent rotation. If a noodle pack, a sesame oil, or a steamer is here, it earned its place after months (sometimes years) of testing.
I've grouped things by country so you can shop the way I cook: pick a cuisine, grab the staples, and get something on the stove. New picks get added whenever I find something I genuinely love. Affiliate links support the channel at no extra cost to you.
All Products
18 products
Mie Sedaap Korean Cheese Buldak Spicy Chicken
Indonesian instant noodles with a Korean cheese buldak twist. Cheesy, spicy, and seriously addictive. Great value in a pack of 40.
Stainless Steel Steamer Pot
The exact steamer I use for Ibuk-sik Jjimdak, fish, and veggies. No oil, no mess โ just incredibly moist results every time.
Shirakiku Cooking Sake
The secret to zero gamey smell. Add a splash to your steamer water and the difference is night and day. Use it for chicken, fish, anything.
Chicken Leg 1/4s (Frozen)
Get the biggest legs you can find for Ibuk-sik Jjimdak. These frozen quarter legs are a great size and excellent value from Weee.
Fresh Chives
Essential for the final 2-minute steam in Ibuk-sik Jjimdak. The chives soften and infuse the chicken with a gorgeous fresh aroma.
Fresh Ginger
Always have ginger on hand. For steamed chicken, lay slices directly on top of the meat from the very start for maximum aroma.
Bibigo Cold Pressed Sesame Oil
My go-to sesame oil. Cold pressed means the flavor is fuller and more aromatic. Use it in marinades, dressings, and finishing drizzles.
CJ Beksul Cooking Syrup
Korean rice syrup for a natural shine and mild sweetness in marinades. A small spoonful goes a long way. Great in galbi, jjimdak, and glazes.
Cheongjeong Korean Fine Red Chili Pepper Powder
Fine-ground gochugaru for dipping sauces and kimchi. The bright red color and mild-to-medium heat are exactly what Korean cooking needs.
Assi Minced Garlic
Pre-minced and ready to go. I always have a jar of this in the fridge. Saves so much time when you're cooking Korean food daily.
My Normal Keto Allulose
Low-calorie sweetener that tastes and browns like real sugar. I use it in dipping sauces and marinades to keep things lighter without sacrificing flavor.
Kong Yen Rice Vinegar
Mild and clean rice vinegar โ essential for the Ibuk-sik dipping sauce. The acidity balances the richness of the steamed chicken perfectly.
Otoki Prepared Korean Mustard
The non-negotiable ingredient in the dipping sauce. Sharp, punchy, and totally different from western mustard. Even if you don't like mustard โ trust me on this one.
Yupgi Tteokbokki Original
The viral Korean tteokbokki kit with chewy rice cakes and a sweet-spicy sauce. Restaurant-quality at home in under 10 minutes.
Lee Kum Kee Black Peppercorn Grinder
Freshly ground black pepper makes a difference. I keep this grinder on the counter for finishing dishes โ soups, sauces, rice, everything.
Jongga Mat Kimchi
Jongga Mat Kimchi 42.3 oz (1.2kg)
LOTTE Cooking Rice Wine (Mirim)
LOTTE Cooking Rice Wine, Mirim 900 ml
Sempio Korean Soy Sauce, Rich and Delicate
Sempio Korean Soy Sauce, Rich and Delicate 860 ml