Should you buy it?
So, do you need to buy all kinds of traditional Korean cookware to cook Korean cuisine?
The answer is yes and no.
The answer is yes because some dishes do require certain cooking vessels to make that dish. For example, if you wanted to make steamed egg (계란찜) using the correct Korean pot is important. Certain Korean cookware can also keep and maintain heat much better than other kinds of cookware which can be helpful for keeping foods that you are serving hotter for longer at the table.
Now although those are good points to buy Korean cookware, the reason the answer to this question is yes and no is because for most Korean Cooking you do not need to buy all kinds of Korean cookware to make an authentic dish.
You can definitely cook Korean food without the traditional cookware but of course, I would recommend you support the Korean cookware industry.
So, in conclusion: do you need to buy this cookware to cook authentic dishes?
The answer is really up to you. There are many benefits to using Korean cookware. Certain dishes require Korean cooking vessels sometimes but most of the time you can cook delicious dishes without this cookware so don’t stress if you do not have access to these cookware items and if you do why not try out a new cookware item!
Dolsot pot 돌솥/곱돌솥 (Dolsot/Gop-Dolsot)
A Dolsot is a pot that is made from stone and usually comes with a lid. Dolsot can hold heat for a longer amount of time compared to other vessels and the lid allows for steaming. Dolsot is usually used for steaming rice.
Dolsot can vary in size and in what material is used to make that Dolsot. Gopdolsot (곱돌솥) is a type of Dolsot that is made from a different kind of stone called agalmatolite.
When you go to buy a Dolsot look for one with a smooth surface, this is an indicator that it is a good quality Dolsot.
Ttukbaegi 뚝배기 (ttuk-ppae-gi)
A Ttukbaegi is a ceramic pot that holds heat very well. It is not stone like a Dolsot; it is like a piece of pottery. It can come in a variety of sizes and depths and is available with or without a lid. If you are buying one, I recommend you get a lid while you are at it.
A Ttukbaegi is usually used to hold soups. It retains heat very well and so it can keep a soup boiling as you bring it to the table. Korean people really like to have their soup super-hot while eating and so this pot is used often in restaurants. Another use for Ttukbaegi is to make steamed eggs (계란찜), the steamed egg served at Korean BBQ is served in this pot.
How to Care and Use Dolsot & Ttukbaegi:
There are two main things that you need to do to care for your Dolsot and Ttukbaegi.
Steps to Season Dolsot & Ttukbaegi after Purchasing:
- Add water to a new Dolsot or ttukbaegi. Do not add too much of it will overflow, just fill it about ½ way. Basic ratio: 1 cup water (267 ml) + 1 tbsp flour (15ml) + 1 tbsp (15 ml) baking soda. You will need to alter the measurements depending on how large your pot is, do not overfill your pot or it will overflow.
- Let it simmer on low heat for 30 minutes.
- Next, rinse it in HOT water. If it is cold water your pot can crack so use hot water.
- Use a clean sponge with no soap to gently remove any residue. Do not use a coarse rough sponge.
- Towel dry the Dolsot and let is cool in an airy location.
- Now add a tiny amount of oil (a few drops) to a kitchen towel and buff the oil into the pot. It should not be oily after.
- Let it completely dry in an airy location and it is now seasoned.
Steps to Care for your Dolsot & Ttukbaegi after using:
You need to take care of your Dolsot & Ttukbaegi after using it.
- When you clean your pot, do not use soap. If you use dish soap, the soap can absorb into the Dolsot or Ttukbaegi, and then when you are cooking again later, as the Dolsot or Ttukbaegi expands the soap can be released into your food. Instead of using soap, use rice water, or baking soda to clean the Dolsot or Ttukbaegi, and then let it dry in an airy place.
- Another important thing to keep in mind is how you handle your Dolsot or Ttukbaegi. If you just made soup and your Dolsot or Ttukbaegi is really hot, then you should not place that Dolsot or Ttukbaegi in or under cold water. If you place a hot Dolsot or Ttukbaegi in cold water or a cold refrigerated Dolsot or Ttukbaegi in hot water, it will crack. So, keep that in mind when you are going to wash your Dolsot or Ttukbaegi.
Gamasot 가마솥 (ga-ma-sot)
Gamasot is a large cauldron used for frying, making soups, and for making rice. It is said that modern-day rice cookers are trying to replicate this cookware because it makes the best rice.
Wicker Plate 채반 (chae-ban)
This type of plate is woven so it is very breathable which makes it ideal for two things:
- First is drying ingredients. Since this plate is breathable the ingredients can touch wind and air on all sides.
- The second is plating Korean pancakes because it allows the steam to release and keeps the pancake crisp.
Rubber Kimchi Tub 다라이 (da-ra-i)
This large rubber-thick walled tub makes washing ingredients and soaking ingredients much easier. I used to use large bowls for making Kimchi but I finally invested in a Kimchi tub and it made making Kimchi much easier. I would recommend getting a tub like this if you are planning on making larger batches of Kimchi.
Leave a Reply