oday, as a Korean, I want to introduce you to Top 10 essential Korean kitchenware and cookware items that every home cook should have.
After moving from Korea to Belgium, I realized how different European and American kitchens are compared to Korean kitchens. Many Korean cookware items are specifically designed to bring out the best flavors in our dishes. Whether you are making bibimbap, kimchi stew, or Korean BBQ, having the right Korean cookware can make cooking easier, healthier, and more authentic.
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Why Do You Need Korean Cookware?
After moving from Korea to Belgium, I had to buy all the essential Korean kitchen cookware from scratch. This made me realize how different kitchen tools are in European and American kitchens compared to Korean ones. After moving from Korea to Belgium, I had to buy all the essential Korean kitchen wares from scratch. This made me realize how different kitchen tools are in European and American kitchens compared to Korean ones. Korean kitchenware is uniquely designed to enhance the cooking experience and bring out the best flavors in your dishes.
Things like chopsticks and Korean kitchenware can be replaced with forks, but that’s not what I’m talking about. Today, I want to recommend the 10 essential Korean kitchenware that every Korean living abroad needs. They are Korean kitchen essential tools.
Top 10 Essential Korean Kitchenware
1. Rice Cooker
Rice is a staple food for Koreans. Although younger generations are eating less rice and opting for more flour-based dishes like noodles and bread, rice remains essential in Korean cuisine. To achieve the perfect Korean-style rice, a high-pressure electric rice cooker is necessary. This ensures the rice is chewy, glossy, and cooked evenly. Cooking rice in a regular pot can sometimes result in undercooked and less flavorful rice so I can say Rice cooker is an essential Korean kitchenware.
- Why it’s essential: Ensures chewy, glossy, perfectly cooked Korean rice.
- Recommended Brands:
One of the most popular brands among Koreans is Cuckoo, which my mom absolutely loves. Currently, after moving to Belgium, I am using Yum Asia, which my boyfriend bought a long time ago. Cuckoo makes delicious rice and keeps rice moist and fresh for a long time. Yum Asia makes decent rice, but it tends to dry out after a few hours.
Why Western Rice Cookers Can’t Recreate the Taste of Korean Rice?
Function
- Western Rice Cookers: Mainly for cooking rice, with few extra features.
- Korean Electric Pressure Cookers: Can cook rice and other dishes (e.g. stews, soups) with pressure cooking for moist and shiny rice.
Pressure Function
- Western Rice Cookers: No pressure function.
- Korean Electric Pressure Cookers: Uses pressure to cook rice evenly and keep it warm for longer.
Variety of Dishes
- Western Rice Cookers: Primarily used for cooking plain white rice.
- Korean Electric Pressure Cookers: Can cook not only rice but also dishes like stews, soups, and porridge.
2. Wok with a Lid
- Perfect for jeongol, budae jjigae, dakgalbi, fried rice.
- Look for high heat conductivity, non-coated woks.
This is essential Korean kitchenware for dishes like jeongol (Korean hot pot), budae jjigae (army stew), and shabu-shabu. Having the right Korean kitchenware ensures that these dishes are cooked perfectly.
After moving to Belgium, I bought three different woks before finally finding the perfect one. The wok I now use is great for fried rice, hot pots, dakgalbi (spicy stir-fried chicken), and more. It has high heat conductivity and is not coated, so I don’t have to worry about peeling.
3. Mandoline Slicer
- Essential for julienned vegetables: carrots, radish, potatoes.
- Saves time and ensures consistent thickness for dishes like bibimbap, kimchi.
Korean cooking involves a lot of julienned vegetables. Carrots for bibimbap, radish for kimchi, potatoes for stir-fried dishes—these all need to be julienned. While you can cut them by hand, it takes a long time, the thickness is inconsistent, and your wrist may hurt. Many Koreans use a mandoline slicer at home, especially when preparing large amounts of radish for kimchi.
The first thing I regretted after moving to Belgium was not bringing my mandoline slicer. It’s nearly impossible to find in regular European supermarkets, so I recommend buying one online. This is a necessary Korean cookware.
4. Steamer
- Steaming dumplings, vegetables, corn, potatoes, and sweet potatoes.
- Healthy and prevents food from breaking.
A steamer is essential Korean kitchenware in Korean kitchens. In Korea, we prefer steaming dumplings over pan-frying them for a healthier option. Steaming also prevents them from breaking and makes the wrapper chewier.
Steamers are also great for steaming vegetables, corn, potatoes, and sweet potatoes. Instead of stir-frying vegetables for bibimbap, you can steam them all at once for a healthier and quicker meal. My mom’s kitchen in Korea always had multiple steamers, and I’ve found them indispensable as well.
5. Kitchen Scissors
- Must-have in Korean kitchens for BBQ, pancakes, kimchi.
- Cuts faster than knives and reduces cleaning.
Kitchen scissors are an absolute must-have in Korean kitchen appliances. If a foreigner asked me, ‘What is the first essential Korean kitchenware I should buy?’ I would immediately say kitchen scissors! Korean BBQ? We cut the meat with scissors right on the grill. Korean pancakes (jeon)? Foreigners often use a knife, but Koreans always use scissors to cut them faster and easier.
To cut kimchi, Koreans prefer scissors over a knife and cutting board. A cutting board is harder to clean and absorbs kimchi stains, so we simply use scissors to avoid extra cleaning.
6. Braiser (Heavy Pot)
- For galbijjim, gamjatang, braised fish.
- Heavy lid helps build pressure and enhance flavor.
A braiser is a perfect Korean kitchenware for dishes like galbijjim (braised short ribs) and godeungeo jjim (braised mackerel), where the stock is shallow but needs to be simmered for a long time. The thicker the pot, the better, as it prevents burning during prolonged cooking.
A heavy lid helps build pressure, which enhances the flavors. It’s also great for dishes like gamjatang (pork bone soup), which has a shallow broth and requires long cooking. Utilizing proper Korean kitchenware allows for healthier cooking techniques and preserves the authentic taste of Korean cuisine.
7. Ttukbaegi (Earthenware Pot)
- Essential for kimchi jjigae, sundubu jjigae, doenjang jjigae.
- Can also make dolsot bibimbap if a stone pot is unavailable.
A ttukbaegi is a essential Korean cookware for making Korean stews. If you’re debating between getting a dolsot (stone pot) or a ttukbaegi, start with the ttukbaegi. Dolsot is mainly used for cooking rice, but since most people use electric rice cookers, it’s not commonly used at home. However, ttukbaegi is a must for kimchi jjigae, sundubu jjigae, doenjang jjigae, and other stews.
Even if you don’t have a dolsot, you can make dolsot bibimbap in a ttukbaegi. While the amount of crisped rice on the bottom is different, you can still make a delicious dolsot bibimbap or pot rice in a ttukbaegi. Ideally, choose one with a lid for better heat retention.
8. Tall and Thick Pot
- Ideal for gomtang, miyeokguk, beef radish soup.
- Prevents burning and ensures deep flavor.
Korea has a dish called gomtang or seolleongtang, a rich broth made by boiling beef bones for hours. Because it takes over 12 hours to cook with a large amount of water, a tall and deep pot is necessary. A pot with a thick bottom is also recommended to prevent burning.
This type of pot is also excellent Korean kitchenware for making miyeokguk (seaweed soup) and sogogi muguk (beef radish soup) in large batches. The longer these soups are cooked, the deeper the flavors become, making them even more delicious.
9. Stainless Steel Strainer
- Essential for noodle dishes, rinsing rice, vegetables.
- Must be stainless steel to avoid melting.
A strainer is a must Korean cookware in Korean kitchens, where noodle dishes are popular. It has to be made of stainless steel. When I first moved to Belgium, I used the strainer my boyfriend bought me, but as soon as I put the noodles in it, I realized it was plastic – it melted instantly! Always get a stainless steel one. It might be one of the cheapest but also a very useful Korean kitchenware.
10. Steel & Wooden Spatula
- For jeon, pancakes, stir-frying vegetables, flipping food.
- Steel spatula: for flipping, thin and sturdy.
- Wooden spatula: for stirring in coating pans.
Korea has many jeon, buchimgae (Korean pancakes), and a spatula is essential for flipping them. Especially for seafood pancakes, you’ll need a sturdy spatula.
If you’re a beginner, flipping pancakes with a thick wooden spatula can be tricky, so I recommend a thin stainless steel spatula instead.
Wooden spatulas, on the other hand, are great for stirring ingredients in a non-stick pan. Whether you’re stirring kimbap stuffing, potatoes, or kimchi fried rice, a wooden spatula is a must.
Disclosure: Blonde Kimchi is part of the Amazon Services LLC Associates Program, an affiliate advertising program that allows websites to earn advertising fees by linking to Amazon.com and promoting products.
Frequently Asked Questions about Korean Kitchenware & Cookware
What is the best Korean cookware for beginners?
Start with a rice cooker, kitchen scissors, and ttukbaegi. These are versatile, easy to use, and essential for most Korean dishes.
Which rice cooker do Koreans use?
Most Koreans use Cuckoo rice cookers, which have strong pressure functions. They cook rice evenly and keep it moist even the next day, ensuring perfectly chewy and glossy Korean rice.
How to cook Korean rice in a rice cooker?
Rinse the rice at least 5 times to remove excess starch. Add rice and water in a 1:1 to 1:1.3 ratio. Use the short-grain setting on your rice cooker for perfectly cooked, chewy, and glossy Korean rice.
Where can I buy authentic Korean kitchenware and cookware online?
You can buy on Amazon. Check the blog links for recommended products.
How are Korean cookware different from Western cookware?
Korean cookware is designed for specific cooking styles like stews, rice cooking, and BBQ. Features like pressure cooking, clay pots, and scissors for cutting food make a big difference in authenticity.
What is a hot pot in Korean?
In Korea, hot pot dishes are called jeongol (전골). For jeongol, Koreans use a wide, shallow jeongol pot to cook stews and mixed ingredients evenly. You can check the recommended Korean cookware links in the blog for the best options.
What is traditional Korean cooking ware?
Traditional Korean cooking ware includes ttukbaegi (earthenware pot) for stews, dolsot (stone pot) for rice dishes like bibimbap, and yangun-nembi (golden aluminum pot) for instant noodles. These materials retain heat well, making Korean dishes stay hot until the last bite.
Are woks used in Korean cooking?
Woks are not traditional in Korean cooking. Instead, Koreans use flat or shallow pans for stir-fries and deep pots for soups and stews(Korean hot pot, jeongol). However, in modern kitchens, woks are sometimes used because they heat quickly and work well for Korean stir-fry dishes like bulgogi or japchae.
If you’re looking for a Korean-style wok alternative, check out the jeongol pot (Korean hotpot) recommendations in the main blog post above. They are perfect for cooking Korean stews, hotpot dishes, and can even be used like a wok for stir-frying.
Why are Korean utensils all metal?
Korean chopsticks and spoons are traditionally made of stainless steel. This comes from royal customs in the past, when silver chopsticks were used to detect poison. Today, metal utensils are hygienic, durable, and eco-friendly, making them standard in every Korean home.
What utensils do Koreans use?
Koreans eat with a spoon (sutgarak) and metal chopsticks (jeotgarak). The spoon is mainly for rice and soup, while chopsticks are used for side dishes and noodles. This unique “spoon and chopsticks set” is a defining feature of Korean dining culture, different from China (chopsticks only) and Japan (wooden chopsticks).
