cooking utensil pages

Ox bone soup (Seolleongtang)
The milky broth is achieved by simmering for hours and hours. There’s no rule to how many hours you have to boil it, but I can tell you that you need simmer until you get a milky broth, and the bones are smooth with no more meat is sticking to them. The bone marrow should be all boiled away so that there’s a cavity in the center of each bone. The inside of the bones should look like a sponge.
Posted by Maangchi in Recipes on Nov 17th, 2010in the recipe categories: beef, main dish, non spicy, side dish, soup. Tagged: Asian cuisine, beef bone soup, bone soup, cooking blog, cooking utensil, 뼈국물, 곰탕, Food and drink, gomtang, korean food, Korean kitchen, Korean recipes, ox-bone soup, seollongtang
Triangle gimbap mold
This is a mold to make a special kind of rice roll called samgak-gimbap. It’s a specialized tool with only one use but it’s not too expensive, just a few dollars. You can find them in Korean or Japanese grocery stores where they are sometimes they are sold in little kits, and include the gim (seaweed sheets) you […]
Posted by Maangchi in Kitchenware on Jun 13th, 2009. Tagged: cooking utensil, kimbap mold, korean cooking tool, korean kitchenware, triangle kimbap mold
Rice cooker
You can make all the delicious rice you need in a simple pot on a stovetop, or any source of heat, including a fire. I do it all the time. But an electric rice cooker useful to have and convenient and I use mine all the time. You can turn it on and do other […]
Posted by Maangchi in Kitchenware on Nov 8th, 2008. Tagged: cooking utensil, electric ricecooker, korean food, korean kitchenware
Korean bbq grill plate
This ridged grill pan slopes downwards so the fat rendered from cooking meat can drain into a second pan that fits underneath and surrounds it. The resulting meat cooked on it is moist and juicy but not too oily, which makes this pan perfect for cooking pork belly. You could also just use a skillet and […]
Posted by Maangchi in Kitchenware on Sep 6th, 2008. Tagged: Barbecue grill, cooking utensil, grill plate, korean bbq plate, korean kitchenware
Strainer
A basic Korean broth is made with dried anchovies and kelp, and is used to flavor many iconic Korean dishes (like sundubu-jjigae, for example). These little tea strainers are useful for keeping the anchovies together while you boil the umami out of them, so they don’t break up into the broth, which make it bitter. These strainers […]
Posted by Maangchi in Kitchenware on Aug 15th, 2008. Tagged: cooking utensil, korean kitchenware, korean strainer, strainer, tea strainer
Rice scoop
I use a special scoop to get rice out of a rice cooker or pot: it’s big and wide and made of plastic or wood. Some of my scoops have a bit of a texture on them to pick up all the grains, others are just smooth. You can just use a regular spoon, if you […]
Posted by Maangchi in Kitchenware on Aug 7th, 2008. Tagged: cooking utensil, korean kitchenware, Korean rice scoop, rice, rice scoop
Gas burner
A lot of people ask me about the gas burner I use in my videos: they want to know where I got it, and how much it costs, and if they need one to make Korean food. You don’t need to have one, I use it because it’s convenient, hot, has a flame (I prefer a […]
Posted by Maangchi in Kitchenware on Aug 7th, 2008. Tagged: cooking utensil, gas burner, korean kitchenware
Knives
People ask me about my knives all the time. They wonder if they are special kinds of knives. They are not all that expensive. More important is that I keep them sharp and that they are comfortable in my hand. I’ve used many kinds of knives over the years but these days I use a 8¼ […]
Posted by Maangchi in Kitchenware on Aug 7th, 2008. Tagged: chopping, cooking utensil, Henkels, Korean cooking knife, korean kitchenware, Sanelli knife
Bamboo mat
You’ll need one of these if you’re going to roll gimbap, although as I show you in the video they are not essential. Your gimbap will be a lot tighter when rolled with one though. You can find them in the kitchenware section of Asian grocery stores, near the sushi-making ingredients in the supermarket, or on Amazon. They’re […]
Posted by Maangchi in Kitchenware on Aug 7th, 2008. Tagged: bamboo mat, cooking utensil, kim bal, korean cooking tool, korean kitchenware
Earthenware bowl
These Korean earthenware bowls and pots are called ttukbaegi in Korean and can be used to cook many Korean dishes including sundubu, doenjang-jjigae, and samgyetang. They’re perfect for stews and soups because the stone retains the heat so the dish remains hot until you finish your meal. If I can find them, I prefer the ones that are matte, […]
Posted by Maangchi in Kitchenware on Aug 7th, 2008. Tagged: cooking utensil, earthenware bowl, korean kitchenware

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