I just typed out an entire list of ingredients and uses and my browser crashed.

Here's the shorter version

Ingredients:
Gochujang - Red pepper paste, spicy, sweet, pungent. Only buy the Korean versions. Most US versions have way too much sugar and it doesn't taste right. Never buy a squeeze bottle either.
Gochujang - Red pepper flakes, gets bitter when cooked for too long, balanced with sugar. Order this online from Korea. Makes a huge difference.
Mirin - Same as Japanese version
Kimchi - Fermented things. Not just cabbage but mostly cabbage. The longer it ages, the more sour it gets. When cooking, the older it is, the less you need because it packs a punch.
Soy sauce - I use Japanese version but you can try the Korean ones, I hear they are sweeter/thicker
Fish sauce - I buy whatever's in the store, usually Vietnamese, this and the kimchi will add the "funk" to almost every korean jjigae (stew)
Doenjang - Korean miso, compare it to a lighter red miso. Same uses. Lasts FOREVER in the fridge.
Black bean paste - Paired with fresh noodles, it's a simple and delicious dish. Be sure to cook it through because it usually has a bitter finish out of the jar.
7up, lemon lime soda - This is Korean mom secrets right here. Add this to all your glazes and chicken dishes that finish in the oven (Buldaks etc) and it will add a sheen and texture that you literally can't find with any other ingredient. Use about 1/3 more than whatever the sweetener is.
Chili sauce - Get some from the Sriracha people.

There are other ingredients but they are easy to substitute for. It's usually noted in blogs/cookbooks.

Simple Korean recipes to start with are:

Buldak - Fire chicken - The only challenge is the marinade. The cooking and finishing is easy and it's a fantastic snack for a big game or party.


Kimchi scallion pancakes - Kimchijjeon

These looks daunting but they may be the simplest recipe ever.
cup:1 cup flour to water.
Add 8oz of chopped kimchi, tsp of salt, tbsp of sugar and as much scallions as you want.
Stir until gloopy.
Put one ladle of any size (start small) into a pan with 2 tbsps of hot oil or fat.
Fry until bubbles start popping on the top. Flip, raise pancake and get oil under.
Cook until the bottom looks like the top (4-5 minutes a side)
Remove and add scallions. Serve with any sauce you want.
You can add anything you want to this. I've put leftovers of meat, vegetables, sausages in.

Here's a picture:


I'm not a Korean mom so I don't know all the secrets but I know a lot. Feel free to ask about any recipes you find. I spent the last 2-3 years learning about it.