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Pages in category "Korean food preparation utensils" The following 11 pages are in this category, out of 11 total. This list may not reflect recent changes. C.
A variety of eating utensils have been used by people to aid eating when dining. Most societies traditionally use bowls or dishes to contain food to be eaten, but while some use their hands to deliver this food to their mouths, others have developed specific tools for the purpose.
This (the historical extensive use of a spoon in addition to chopsticks) is also a feature unique to Korea; most chopstick-using countries have either eliminated the use of spoons, or have limited their use as eating utensils. It is traditional to rest sujeo on spoon and chopstick rest, so chopsticks and the spoon do not touch the table surface.
Gamasot is a Korean traditional pot that has kept its kitchen for a long time. There were few places where it is not used, such as making fire, cooking rice, frying the side dishes and steaming. The closest thing to real life was gamasot. It is an important cooking tool that can not be used for cooking in Korea.
Bangjja (Korean: 방짜), also called notgeureut (놋그릇), yugi (Korean: 유기; Hanja: 鍮器), is a Korean type of hand-forged bronzeware. A complete set of bangjja includes dishes, bowls, spoons, and chopsticks. The main difference between Korean bronzeware or bangjja from other
Founded by Yoon Sookja, the chief director of the Institute of Traditional Korean Food (한국전통음식연구소), it opened in December, 2002. [1] The museum specializes in Korean cutlery with approximately 2,000 old Korean kitchen utensils from ancient maetdol (맷돌, grinding stones) to early 20th century kitchenwares on display [ 2 ...
Taekkyon (태껸; 택견), is a traditional Korean martial art. Jultagi, tightrope walking 2011 00448: Jultagi (줄타기) or eoreum (어름) is traditional performance of tightrope walking. Arirang, lyrical folk song in the Republic of Korea 2012 00445: Arirang (아리랑) is a Korean folk song. Kimjang, making and sharing kimchi in the ...
A ttukbaegi (Korean: 뚝배기) is a type of oji-gureut, [1] which is an onggi coated with brown-tone ash glaze. [2] [3] [4] The small, black to brown earthenware vessel is a cookware/serveware used for various jjigae (stew), gukbap (soup with rice), or other boiled dishes in Korean cuisine.
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