Category:Special Equipment for Korean Cooking

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Many Korean chefs use charcoal fire in the middle of the restaurant for the grilled meats. The meat is usually served on a metal plate and the chopsticks are made of metal, unlike the wooden Chinese ones, due to the governmental measures to protect the nature. Knifes are not common at all, because meat and vegetables are already chopped or in cubes before serving. For the rice and the vegetables, that are put aside, near the meat or the main course, Koreans use spoons, made of stainless steel. The bamboo mat is used to set the Korean sushi and different leaves are used to wrap aliments or cooked meals. The Koreans families are seated at a very low table when taking lunch or dinner. The pots and the plates lack ornaments and they are usually white. The food is not served in big quantities, but it is arranged elegant in the middle of the plate. Cucumbers and other greens are used for decor.