Most tourists simply go to restaurants to enjoy Korean food. Yet, there are those who also want to take advantage of cooking Korean-style during their stay. Most of them are international students, cultural exchange artists and professionals, and those in short training programs in Korea. There are also those who are traveling to visit friends and relatives in this East Asian country and they want to experience cooking authentic Korean food.
For those who have passion for cooking, it is best to get familiar with some of the most common Korean cookware used in Korea.
Basic Korean cookware are also relatively cheap and can serve as good souvenir or gift items, and of course, useful companions whenever cooking Korean dishes even outside Korea.
For more information about Korean food, you may also read:
Korean Food Guide: Information About Korean Cuisine for Travelers Going to Korea
Korean cooking usually involves pots, grills, and rice cookers. Many dishes utilize pickled vegetables, sesame seeds, laver, tofu, and leafy green vegetables. Most Korean dishes also don’t heavily rely on oil as dishes are typically steamed or grilled.
In modern Korean cooking, a rice cooker is one of the most used pieces of cookware in a Korean kitchen. Like most Asian countries, rice is Korea’s staple food. Natively called “bap,” cooking sticky rice is considerably an everyday endeavor for a Korean meal. The rice cooker is also utilized for steaming other foods including dumplings and “kimbap,” a common to-go snack for Koreans made of rice, laver, and vegetables. While not exactly the same, the kimbap is commonly compared to the Japanese maki and sushi.
Stovetop Barbeque Grill
Koreans love grilling meat and trying many variations of barbequed meat. Even in a traditional Korean restaurant which is very much common all over the country, each dining table has a stovetop in the middle where the actual food being ordered get cooked right in front of the diner. The diner can also cook the food on their own, according to their more specific preferences.
A stovetop barbeque grill is a regular cooking companion in Korean homes. It is used to cook Korean-style marinated, chopped meat (with the meat traditionally cut by scissors) in bite-sized pieces, along with other vegetables. After which, this bite-sized pieces of meat and vegetables are wrapped in green, leafy vegetables, along with rice, kimchi, and other Korean favorites, then eaten like a kimbap or maki.
Koreans typically use earthenware and stone pots over gas flame to cook many dishes, including stews and soups. Using these cooking pots is advantageous to Korean dishes that require cookware that heats fast, but cools down slowly. This allows the food to maintain its heat longer than the conventional pots and bowls.
The two major kinds of Korean cooking pots include: the “ddukbaegi,” a Korean earthenware pot traditionally used to cook and serve soups and stews, and also for cooking sizzling meals; and the “dolsot,” a Korean stone pot in making mixed rice bowls such as the popular “dolsot bibimbap,” a traditional Korean rice dish filled with steamed rice, vegetables, laver, and meat, then topped with spicy red paste and raw egg.
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