Equipment

My ultimate kitchen necessities. Korean cooking has never been easier!

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Blender

Blender

Blenders are not essential; however, a handheld blender can be useful when making marinades, mashing mung beans for pancakes, and for blitzing soy beans for soups.

Cast Iron Pot

Cast Iron Pot

A cast iron pot is great for braising as it locks in moisture and retains heat evenly. It’s the perfect tool for making Korean hot pots, stews and soups. Keep it on a low heat to prevent food from catching.

Ceramic Bowl (Ttukbaegi)

Ceramic Bowl (Ttukbaegi)

These Korean earthenware bowls are designed for cooking and/or serving stews and soups as they are excellent heat retainers. Traditionally, Ttukbaegi arrives at the table bubbling and steaming.

Chopsticks

Chopsticks

Chopsticks are great utensils for eating with, and for cooking. Cooking chopsticks are longer and usually made from a material low in temperature conduction, such as bamboo. Of course, they are not vital when cooking Korean food, but chopsticks can be useful when dealing with items that need precise turning, such as dumplings.

Colander

colander

A large colander or strainer is useful for rinsing and washing large portions of vegetables, including cabbage leaves when making Kimchi; and straining noodles.

Food Processor

Food Processor

This is a fundamental item in any Korean kitchen because it saves so much time! Korean cooking involves a lot of chopping, grating, slicing and mincing, and so a decent quality food processor is a valuable piece of kit, and great for making kimchi paste.

Gloves

Gloves

Korean cooking is very hands on. To create this soul food, one is required to get their hands dirty and connect with the ingredients. Sense of touch is just as important as smelling, seeing and tasting when preparing food in Korea. Gloves are not mandatory, but come in handy when dealing with chillies, raw meats and fish, and making kimchi.

Griddle Pan

Griddle Pan

While not essential, griddle pans are sometimes fun to use as they leave meats, fish and vegetables with beautifully charred lines and a smoky aroma. They are also a great alternative to gas or charcoal grills when preparing a Korean style barbecue.

Hotteok Press

Hotteok Press

Hottoek is a sweet donut-like pancake that is usually filled with sugar and cinnamon. This crispy delicacy is a sought-after Korean street-food snack. Because they are so popular and widely made at home, Koreans have a special tool to help create the perfect shaped pancake.

Large Cast Iron Pan

Large Cast Iron Pan

Cast iron pans are preferable than non-stick pans because they last longer, are not easily scratched, and overall sturdier. They are also excellent heat retainers and so work well for stir-fries.

Mandolin Slicer

Mandolin Slicer

Having a mandolin slicer is always convenient. There are many dishes in Korean cuisine that require thinly sliced vegetables for salads and pickling. A mandolin slicer will win the battle of consistency over a knife any day.

Measuring Spoons

Measuring Spoons

Measuring spoons allow for accuracy. They are useful when following Korean recipes due to the large number of different ingredients spices used.

Microplane

Microplane

Microplane is a brand, and any grater is better than no grater! Microplanes tend to have extremely sharp blades, and so are superior. It is useful to have a Microplane to mince garlic, grate ginger, and zest limes.

Mixing Bowls

Mixing Bowls

Mixing bowls are imperative in any cuisine, but especially in Korean cuisine due to the large volume and array of ingredients used. Having an assortment of various sizes will always be useful.

Onggi

Onggi

Onggi is a Korean earthenware widely used to store fermented foods including kimchi, gochujang and doenjang. Its microporous clay walls draw in oxygen and push out impurities, aiding the fermentation process.

Peelers

Peelers

Having a good vegetable peeler makes life a lot easier. Peelers are great kitchen utensils and are used a lot in Korean cooking, whether for peeling daikon or carrots, or Asian pears, you will use a good sharp peeler often.

Rice bowls

Rice bowls

Koreans like to serve rice in bowls with lids to keep the rice warm. They are the perfect size to cradle a portion of freshly steamed rice.

Rice Cooker

Rice Cooker

Rice is a staple in Korea and so every household will have a rice cooker to guarantee perfectly plump and fluffy rice every time. Nowadays, rice cookers are also pressure cookers that can make juk (congee) and various other dishes too. They are worth the investment.

Rice rolling mats

Rice rolling mats

These bamboo mats are an essential tool to make easy and quick kimbap rice rolls. They can also be used for shaping other soft foods such as omelettes.

Scale

Scale

A kitchen scale eliminates the need for a clutter of various measuring cups. Top tip: milligrams (ml) are equal to grams (g) when measuring certain liquids like water. So, 250 ml of water can be measured as 250g on a scale.

Scallion cutter

Scallion cutter

This simple yet swanky tool is used for shredding scallions/spring onions. It is inexpensive, and allows home cooks to easily produce restaurant quality scallion wisps for salads and garnishes.

Scissors

Scissors

A sharp pair of scissors is of course essential. Koreans use them to cut just about everything, from meat and fish to Kimchi and vegetables.

Sharp Knives

Sharp Knives

A blunt, cheap knife is not only difficult to work with, but can also be seriously dangerous. Investing in a good set of knives will turn chopping from a chore to a joy.

Skewers

Skewers

Many Korean street-food delicacies involve skewering. From meat to seafood to rice cakes, having a bag of skewers at home is always useful, especially when hosting a Korean barbeque.

Spatula

Spatula

Of course, a spatula is a must-have kitchen utensil. It especially comes in handy when flipping jeon (Korean pancakes) and Hottoek (Korean sweet pancakes).

Stock Strainer/Infusers

Stock Strainer/Infusers

Korean stock strainers look and work similar to tea strainers. They usually comprise a stainless-steel basket which clasps together to hold herbs, dried anchovies, kelp, and other ingredients needed to flavour stock. After the flavour has boiled out, the contents of the strainer will be bitter and so are discarded.

Steamers

Steamers

There are many types of steamers that one can use for Korean cooking. It boils down to personal preference. Bamboo and stainless-steel steamers are great for dumplings, buns and vegetables, although stainless-steel steamers are usually easier to clean.

Stone Bowl (Dolsot)

Stone Bowl (Dolsot)

A Korean Dolsot is a granite stone bowl used for serving an array of hot dishes, including bap (rice) bibimbap (Korean mixed rice) and various stews and soups. Dolsots are brilliant heat retainers and so dishes arrive at the table steaming and sizzling.

Food photo created by freepik - www.freepik.com

Social media

@judyjoochef Instagram profile imageEaster is almost here! I was lucky enough to celebrate it early with a gorgeous dinner hosted by two of my favorite chefs @chefrohitghai and @pierremarcolini at @kutirchelsea .  It was a celebration of color— the vibrant colors of Easter and of the Holi festival and brought together through the glorious flavors of Chocolate and Indian food! 
Chef Rohit is behind some of the most famed Indian restaurants around the world— I am a frequent guest at his @manthanmayfair where I’m known to smack on his truly addictive jackfruit uthappam and spicy Ghati Masala prawns. 
And, I still remember going to @pierremarcolinihimself shop in Brussels when it was the only one in the world!  Now, his empire spans from Seoul to London. 
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Such a lovely evening full of sugar and spice and everything nice.
And, I needed a bite of sweet chocolate after a wonderfully spicy meal. 
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Thank you for having me! @blandpr 
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#indianfood #india #chocolate #pierremarcolini #rohitghai #london #londonrestaurants #londonlife3 days ago via Instagram
@judyjoochef Instagram profile imageEllen Chew has done it again!  Ellen @ellen_chew is probably one of the most undercover yet prolific restaurateurs in London. With 11 restaurants across 6 different brands (including Mrs Chews, Rasa Sayang, Lobos, and the totally famous Arôme Bakery— my fave @aromebakerylondon ), Ellen is a force in the London hospitality scene. Now, just opened is her shiny Singapula venue @singapulah_restaurant on the foot of London’s Chinatown. Singapula is a  a love letter to her native Singapore, showcasing the very best dishes and products imported from this small nation known for their fiery chili crab and aromatic laksas. 

I brought fellow foodie and Malaysian friend along to nosh and he was impressed by the authenticity!  Highlights were the Kurd Pie Tee— a delicate thin tart shell filled with seasoned turnips, prawns, and peanuts, and the fried chili crab baos to start. The stars of the evening though were the noodle dishes— hot tangy broths full of toothsome moreish noodles, and studded with savory juicy fish balls and gems from the sea. I washed it all down with a totally satisfying coconut shake (I’m obsessed!). And to finish, my Malaysian friend had the best durian ice cream he’s ever tasted. 

Downstairs there is a secret private room hidden behind a door of shelves filled with vintage Singaporean kitsch. I immediately recognized rolls of Haw Flakes… and packs of tissues traditionally used to reserve tables… a super fun stroll down memory lane! (designed by Ellen’s partner, Tiffany)

The venue’s decor, split over three floors, is very vintage, Wes Anderson-esque, full of floral tiles imported from Singapore and little details that make you feel like you’ve hopped on a plane and landed in this island nation.  Ellen’s attention to detail is apparent, and the love and passion behind this project comes singing through the food she is serving. 

I hope I can get in again soon!  The line stretched around the corner last time I walked by.  I’ll be dreaming of the chili crab until then… 
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#singapore #singapula #singaporenoodles #london #londonlife #londonrestaurants #cheflife #chefs #chefsofinstagram4 days ago via Instagram
@judyjoochef Instagram profile imageI’m thrilled to be participating in the “Korean Cuisine Gone Global” conference at the prestigious Stanford University this year. We will delve deep into Korean cuisine and its impact around the world. Join me alongside the talented Chef Ryu Soo-young @suyoung_ryu, as well as esteemed scholars Robert Ku , Jooyeon Rhee, and Rebecca Kinney, for an afternoon dedicated to celebrating the global journey of Korean food. 
I love speaking on panels like this and hearing everyone’s perspectives– it is so insightful and inspiring. Especially at such a renowned university like Stanford. Pinch me! What an honor! 

Date: Thursday, April 11, 2024
Time: 1-4:45 p.m. PT

Location: Bechtel Conference Center, Encina Hall, First Floor, Central, S150, 616 Jane Stanford Way, Stanford, CA 94305
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#KoreanCuisineGoneGlobal #JudyJoo #RyuSooYoung #CulinaryConference #Stanford #KoreanFood #ChefLife #FoodieEvent @stanford6 days ago via Instagram
@judyjoochef Instagram profile imageHappy International Women’s Day! 

A huge shout out to all of the amazing women out there who inspire me everyday. Thank you for being the fuel to my fire that keeps me going! 
In all industries diversity and inclusion is critical. As we all celebrate IWD, we also have to remember that we all must stand strong to act against discrimination and strive towards gender equality. 
I have been on the receiving end of misogynistic behavior and comments throughout my career. It’s just taught me to have thick skin and to work even harder.  And, to lean on my female friends and colleagues for support…. That’s what we are here for! 
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#internationalwomensday #iwd #judyjoo #womensupportingwomen #women #womensempowerment1 week ago via Instagram
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