dakgalbi pan

This is a specialized kind of pan that many Korean dakgalbi restaurants use. It’s wide and flat and perfect for making dakgalbi for a small group of people. It can be hard to find outside of Korea, and I bought this one in Lotte Kitchen World in Los Angeles, a restaurant supply store.

It’s nice to have, but you don’t need this pan to make dakgalbi. Any pan will do.


  1. wmjconley Hampton, VA joined 10/23 & has 1 comment

    The pan appears to be carbon steel. They just need to be seasoned. I’m going to try it with a 10″ carbon steel skillet I already have. If it doesn’t work out I may look at a carbon steel paella pan. They look very similar.

  2. golem09 Germany joined 2/16 & has 1 comment

    Are these kinds of pans supposed to be coated or just raw metal?

Leave a Reply

You must create a profile and be logged in to post a comment.