Cooking Utensils/ Equipment: Korean

Here’s a list of some of the most used items in a Korean kitchen. If you were to splurge and buy any of these make sure you buy a durable brand like Cuckoo rice maker for me is one of the most lasting out there and their guarantee is pretty great as well!

Some recipes like Dolsot Bap do call for special equipment like the stone pot, so again thinking about investing in these is a great idea.

Utensil and Tools:
1. Rice cooker
The convenience of pressing a button and letting your rice cook and even stay warm is so wonderful. A great investment is a good rice cooker.

2. Pressure cooker
If you don’t want to buy a rice cooker, you could also use a pressure cooker to make rice and it works best as pressure cookers will also help you when making certain Korean dishes as well.

3. Dolsot Pot (Stone bowls) and Earthenware Pot (Ddukbaegi)
Korean stone bowls are the epitome of kitchen versatility. They can be used on an open flame, on an electric coil, in the oven, under the broiler, and right in the microwave, basically any way you can think of to get something hot. You can eat directly from the bowl once it's ready, and the stoneware actually keeps the food hot while you're chowing down. Though traditionally made with natural stone, it's common now to see ceramic versions, which are more practical for the home cook. Dolsot is more commonly used for rice dishes like bibimbap, while ddukbaegi is used for soups and stews.

4. Kimchi Box
It allows the fermented gases to escape without any of the smells permeating the rest of the refrigerated items. If you cannot find this specialized container where you are, they can easily be ordered online. Placing kimchi in any other type of sealed container is not recommended as the fermented gases will not escape as necessary and it can create a mini explosion.

5. Cooking scissors
We still wonder why every person doesn't have a pair of scissors in their kitchen, as they are probably more useful there than in any other location in the home. Koreans have long seen the value in having scissors at-the-ready for cutting through meat, noodles, kimchi, and the like. They're cheap, fast, and effective. How many things can be described that way?

6. Reusable spice bags for anchovy broth etc.
Anchovy broth is a Korean staple, and a spice bag will allow all that deep, rich, salty flavor in there while leaving the heads and “scrapes” out of the broth. It also creates an overall cleaner final product.

7. Mandolin
With the amount of slicing and dicing of vegetables that goes into Korean cuisine, this tool is one that will save your fingers from developing calluses and a perfect slice every time. Always practice safety first and use that chopping guard!

8. OPTIONAL BUT CONVENIENT: Disposable Plastic Gloves

Buy a box specially when making kimchi. This is one trick I learn in the commercial kitchens of Korea and I’ve never been so happy to have learned it!