In Korean food, each seasoning has many uses. Sugar and soy sauce often flavor meats and vegetables but also are found in many of the sweets enjoyed by children and adults. Green onions, garlic, ginger, red pepper, sesame oil, black pepper, vinegar and sugar are staples in every Korean kitchen, as are soy sauce, red pepper paste and bean paste, all fermented products.

Seasonings are used fresh, dried, dry-roasted in the frying pan, and even squeezed into oil. In some cases, small bowls of seasonings are placed on the dining table so each diner can season to his or her taste.