Kitchen Tools
Understanding basic Korean cooking techniques helps visitors and beginners recreate Korean dishes at home and better appreciate the food culture behind each recipe.
Traditional Korean cooking uses various tools that help create unique flavors and textures.
- Dolsot (Stone Pot) — a heated stone bowl commonly used for dishes such as Dolsot Bibimbap and rice dishes. The stone pot keeps food hot and creates a crispy rice layer called nurungji.
- Ttukbaegi (Earthenware Pot) — a traditional Korean clay pot used for Kimchi Jjigae, Doenjang Jjigae and Sundubu Jjigae. It maintains heat for a long time and is ideal for Korean soups and stews.
- Korean Knife — a good knife is essential for preparing vegetables, meat, seafood and kimchi ingredients. Korean cooking often requires careful cutting to maintain texture and appearance.
- Spoon and Chopsticks — Koreans traditionally use a spoon for rice and soup, and chopsticks for side dishes and ingredients. The combination is a unique part of Korean dining culture.