12 Essential Tools to Cook Korean Food at Home 2021

$ 29.50

By A Mystery Man Writer
May 02, 2024
4.7(476)

12 Essential Tools to Cook Korean Food at Home 2021

Product Description

All of the kitchen gear you need to cook Korean food at home, according to Korean chefs and authors of “Everyday Korean,” including a Cuckoo rice cooker, a Lodge cast-iron pan, a kimchee-fermentation box, and the best garlic press..
A pink rice cooker from Korean cookware brand Cuckoo, which is considered one of the best brands out there for cook-ware, period. .
Once you have an instant pot, you’ll wonder how you ever lived without it. It’s great for people who just want to have a nice meal and also have leave the house for extended periods of time. .
Lee gave Sunée this Joycook ceramic frying pan as a gift, and both cooks love using it to make Korean food. “The reason why I really like that is because compared to wok, it has a wider surface at the bottom, so it’s easier for you to get that sear,” on marinated meat like bulgogi, says Lee, “and it’s taller than most braising pans, so you can quickly toss.” This pan is also light enough to toss food, like japchae noodles, quickly and easily. “Usually, you just need one size. I recommend a 12-inch for people with less than a family of four. Anyone more would want something like a 14-inch, which covers up to six to eight people.” One caveat: This ceramic pan doesn’t work on an induction stove, so if you have one of those, a metal wok will do fine. .
There are some dishes in Korean cuisine where frying comes into play, like when making savory pancakes, called jeon, or pan-frying dumplings. That’s when you need a good seasoned, nonstick skillet, says Sunée. “Mine has been passed down forever, but Lodge is good.” .
A lot of Korean stews and soups — like kimchee-jjigae, a spicy kimchee and pork stew — are often served in earthenware bowls that hold a lot of heat. These are called ddukbaegi in Korean, and if you’re going to be cooking a lot of these soups and stews, then go ahead and get one from . .
“I was a little intimidated by the fact that this Dutch oven is deeper — and I knew the upkeep requirement — but it’s so easy! Yesterday was my first time using the full Dutch with the top and my whole chicken came out awesome! I have used the lid-skillet several times and it’s great for side dishes like veggies or if you are making something for a few people. I went with raw cast iron so I wouldn’t have to deal with possible chipping of enamel in the future and I like the versatility of the double Dutch!” .
If you want to make your own kimchee or fermented chili paste, called gochujang, Lee and Sunée recommend getting dedicated fermentation jars. “For me, I have what’s called kimchee containers. They’re a deep ruby color, so they won’t stain, even if I have kimchee in it or gochujang in it, because it’s already colored dark red. They also come with a dial, as to when you made it and when you put it in, so it reminds you how long it’s been fermenting.” This model has handles, so it’s easier to lift, and since it’s made out of plastic, it has a bit of give, so there’s minimal risk of carbon-dioxide buildup causing a mini-explosion. .
“We cook in volume. It’s such an abundant type of cooking,” says Sunée. That’s why having a set of large, nonreactive mixing bowls is helpful, and they can be used to marinate meat for barbecue, mix together japchae noodles, make kimchee slaw or banchan, along with any other number of dishes. By Lee’s estimation, you’ll need at least three to put together a Korean feast. .
“I like microplane, but even a classic box grater is fine because it has the different sizes on it. You can do your pear, you can do your ginger, garlic if people do that,” for marinades and when making kimchee, Sunée says. “But any microplane is good.” .
There are a lot of root vegetables used in Korean cooking, including carrots and potatoes, so Lee recommends having this Y-shaped vegetable peeler on hand. .
“Koreans use so much garlic in all of our cooking, and no one likes to mince garlic. Just buy a garlic press,” Lee advises. She loves this particular model from Orblue because it comes with a dedicated garlic peeler. “Basically, you put the garlic in the silicone tube, and you rub it twice. It peels the garlic. And then you put it into this garlic press, which is completely stainless steel and you can throw it in the dishwasher, which is amazing.” And it makes mincing garlic for big batches of Korean food infinitely easier.