Food Notes

Measuring

Recommended Utensils

It is recommended that you have two sets of measuring spoons & cups, one for dry measurements and one for liquid measurements, when measuring volume

Ideally, each set should contain spoons and cups of common sizes (e.g. 1/2 teaspoon, 1 teaspoon, 1/2 tablespoon, 1 tablespoon, etc. - 1/4 cup, 1/2 cup, 1 cup, 2 cups, etc.).

Sets for liquid measure should be transparent and graduated in both ounces and liters/milliliters.

Powder ingredients

To measure powder ingredients such as flour, scoop it out, remove lumps, and level the surface.

Ingredients in liquid form

Use transparent cups to measure liquid ingredients such as oil, soy sauce, water, and vinegar. In order to measure liquids more accurately, fill measuring cups or spoons to the edge or read the measurement at the bottom line of the meniscus after filling them up to the edge.

Ingredients that are solid

Fill a measuring cup or spoon with a solid ingredient such as soybean paste or minced meat and level the surface.

Products in granular form

Fill the measuring cup or spoon with granular ingredients such as rice, red beans, black pepper, or sesame seeds and shake gently to level it.

Ingredients that are thick

When measuring thick ingredients such as red pepper paste, pack the ingredient into the measuring cup or spoon and level the surface with a straight-edged tool.

Source

Source: Multiple

Food Notes

Cook and Kitchen Ware

Cookware

While you can use most standard pots and pans with good results, there are a few items that make it easier to cook Korean meals.

Rice Cooker

While not required, a good automatic rice cooker can save you a lot of time and effort. We currently use a Chuchen Classic IH Pressure Rice Cooker and have been very pleased with it. It is a multi function cooker with settings for different types of rice or barley, can be used as a pressure steamer, or a slow cooker.

Stock Pots

Making broth, stocks, and chicken soup. These pots are available nearly anywhere.

Flat Bottom Wok/Stir-fry Pans

1 small to medium and 1 medium to large. The flat bottomed versions give greater stability and a larger heated surface on western style stoves than woks intended for the insanely high heats of the Chinese "Flaming Wok" technique. Available in most kitchenware departments.

Set of bamboo or wooden utensils

These are generally safer for use with non-stick pots and pans, and are great for "tossing" a stir fry.

Stone Bowls

Stone Bowls are used for hot pots, soups, and rice dishes like DolSot Bibimbap. These bowls double as both cooking and serving vessel. Many have lids, and a trivet is almost essential to keep counter and table tops safe from the heat of the stone bowl.

Portable gas stove and grill plate

Great for "At the table" grilling of meats and vegetables for Ssam style or Korean Grill dining. We have used this combination for years both in the house and on picnics or road trips.

Source

Hannaone

Food Notes

Cutlery

Forged carbon steel is generally best, but stamped blades are also very good and are less expensive. Knives should fit comfortably in your hand, be light enough for repetitive use, and heavy enough to do the job.

Santoku Style chef's knife 7" to 10". The slightly rounded edge of this Santoku style chef's knife is excellent for mincing and dicing. It is also great for slicing meat and vegetables.

Vegetable Cleaver suitable for chopping sturdy vegetables.

The heavy meat/bone cleaver is perfect for cutting through large or bone-in cuts of meat (neck bones, ribs, etc). It is also great for cutting through large vegetables like Korean radish.

Buy a good quality paring knife (3" to 4"), that feels good in your hand to cut fruits, vegetables, and other items you hold in your hand.

Source

Hannaone

Kitchen and Equipment

Equipment and Utensils

Food Notes

Measuring

Food Notes

Cook and Kitchen Ware

Food Notes

Cutlery

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