MSG (monosodium glutamate)

味の素 / 味精 wèijīng / 미원

Flavor and role

A seasoning made by crystallising glutamic acid, the savoury compound in kelp. A small amount makes broths and stir-fries rounder and deeper.

Typical dishes and uses

Fried rice, soups and stews, Chinese stir-fries, seasoned vegetables (namul), kimchi

Substitutes

1/4 tsp MSG = the savouriness of about 100ml kombu stock, or 1/2 tsp fish sauce (adds saltiness).

Storage

Airtight at dry room temperature, indefinitely.

Main countries

Japan · Korea · China

Updated 2026-10-10