Korean fermented red chili paste. Not hot sauce — a fermented paste that adds depth to everything. Get the 500g tub, not the small bottle.

The most-used ingredient in the vault after salt. Naturally brewed. Get the large bottle. You will go through it.

Two ingredients: anchovies and salt. Red Boat is the only fish sauce worth buying. Everything else has additives.

Never cook with this. It burns. Finishing oil only — a teaspoon at the end of a Korean bowl or stir fry changes the dish completely.

Fermented soybean paste — sweet, thick, deeply savory. Don't try to make this at home. Buy it.

Goes on mac and cheese, fried chicken, eggs, roast potatoes — almost anything that needs something extra. Once it's in your kitchen you won't stop.

500F+ smoke point. Use for searing steaks, smash burgers, stir fry. Neutral flavor, better fat profile than vegetable oil.

The sour backbone of Pad Thai. Concentrate jar is easier than a block and just as good. Store in fridge after opening.

Soy-free, gluten-free alternative to soy sauce. Slightly sweeter. Great for Korean BBQ glazes and guests with soy allergies.