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"Always start out with a larger pot than
what you think you need."
— Julia Child

Best Korean Dinnerware

author
James Smith
• Friday, 25 December, 2020
• 58 min read

Korean cuisine has evolved over time because of cultural changes, but it remains a major aspect of the national identity. Michelin-starred chef Jun Lee gives us a taste of both the past and future of Korean food in the largest fish market in Seoul.

korean dishes bibimbap cooker philips grain rice master
(Source: pikchablog.wordpress.com)

Contents

Made from a beef broth, with cabbage, bean sprouts, radish and chunks of congealed ox blood, the deeply satisfying taste does wonders to kick-start your sluggish brain in the morning. Dating to the Villa Dynasty (around 2,000 years ago), kimchi is the beloved spicy sidekick at every Korean table.

It's made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger and scallion. The soft tofu -- which breaks into fluffy chunks in the stew -- holds the flavor of the clam and serves as a relief from the overall spiciness.

The best part of eating in a samgyeopsal restaurant is the atmosphere -- a rollicking party punctuated by sou shots, pork strips sizzling on a grill and shouts for “one more serving, please!” But their popularity as a joint entity demonstrates a glorious combination devoured by millions of Koreans every weekend.

In kimchi-jjigae, red cabbage kimchi is chopped, sautéed in oil, and cooked with tofu, cellophane noodles, pork (sometimes tuna), and other vegetables. This hodgepodge stew of sausages, Spam, American cheese, instant noodles, took, and assorted vegetables dates back to the aftermath of the Korean War.

Because meat was scarce, cooks found creative replacements in the surplus foods from the American army base stationed in Seoul, hence the stew's name. Chefs have been known to put all sorts of things inside the sauce, from the black soybean paste to plain old ketchup.

korean dishes five dish cuisine
(Source: www.greatbritishchefs.com)

Coaching refers to the small intestines from pork or cattle, which, chopped into rounded sections, can be cooked into soups, stir-fried, or grilled. The most representative of these is samgyetang, a thick, glutinous soup with a whole stuffed chicken floating in its boiling depths.

Although Korean kings from yesteryear would probably be shocked at how the royal dish has become so ingrained into the palate of the masses, we love how cheaply and quickly we can devour our favorite lunch. Sautéed vegetables, ground beef, sweet pickled radish, and rice, rolled and tightly wrapped in a sheet of later seaweed (him), and then sliced into bite-sized circles.

This brown, textured paste is not the prettiest food in the world, and like Australian Vegemite, the taste takes some getting used to. The real appeal of this stew lies in the unique taste of the peril la seed, which is perhaps more important to the flavor than the meat.

And with its traditional companion of Korean rice wine, malleoli, patron makes the perfect meal for a rainy day. This dish is the soupier, spicier counterpart to jjajangmyeon and together they form the core of Korean Chinese home delivery cuisine.

But although noodles dominate in terms of sheer quantity, the onions and chili oil that flavor the soup are what really demand your attention. With copious amounts of chili oil-saturated onions and other vegetables on top of the noodles, few are able to finish this dish in its entirety, but many try.

pajeon haemul korean seafood dishes pancake jjigae japanese cuisine stew budae dish main based army
(Source: pikchablog.wordpress.com)

Another street food, sundae is a type of sausage, similar in content to blood pudding, with roots in Mongolian cuisine. And if the pale, spring green julienne cucumbers placed on the hand-ground, snow-white soybean doesn't tip you off, kongguksu is a highly nutritious dish that also happens to be vegetarian-friendly.

This ox bone soup is easily recognizable by its milky white color and sparse ingredients. There is nothing like a steaming bowl of seolleongtang on a cold winter day, salted and peppered to your taste, and complemented by nothing more than rice and kkakdugi kimchi.

But this dish of oval rice cake slices, egg, dried later seaweed, and occasionally dumplings in a meat-based broth is now eaten all year round, regardless of age or season. The ingredients are simple: denying, tofu, mushrooms, green peppers, scallions, and an anchovy or two for added flavor.

With diners working together to cook the ingredients on an iron plate, this fiery South Korean chicken dish was designed for sharing. In this dish, chunks of chicken are marinated in a sauce of chili paste and other spices, and stir-fried in a large pan with took, cabbage, carrots, and slices of sweet potato.

Because of the tendency of the red DeKalb sauce to splatter, it's common to see many diners wearing aprons over their clothes as they cook and eat. As is frequently the case with many South Korean meat dishes, Boss am at its core is simple: steamed pork.

pepper
(Source: www.pepper.ph)

But key to this dish is that the steamed pork is sliced into squares slightly larger than a bite, lovingly wrapped in a leaf of lettuce, peril la, or kimchi, and daubed with a dipping sauce. Agustin, also known as agwijjim, is a seafood dish that consists of angler fish braised on a bed of drop wort and bean sprout.

The white, firm flesh of the angler fish, which is quite rightly called the “beef of the sea,” is meaty and filling. Japan, a side dish of cellophane noodles, pork, and assorted vegetables sautéed in soy sauce, makes its most frequent appearances at feasts and potlucks.

This appropriate combination of blanched dub (tofu), sautéed kimchi, and stir-fried pork is a threesome made in heaven. Another stalwart companion to alcohol, especially at more traditional bars and restaurants, dub kimchi makes sou almost palatable.

This viscous, yellow-orange UK, or oatmeal, gets its distinctive color and flavor from the pumpkin, its namesake and its main ingredient. Habakkuk is often served as an appetizer to meals, or as a health food: it is supposedly beneficial to those suffering from intestinal problems.

The specifics of medicinal science aside, it's not difficult to imagine that this mellow, mildly flavored meal can heal. This side dish, in which an egg is beaten into a bowl, lightly salted and steamed into a spongy, pale yellow cake, is absolutely essential when eating spicy food.

korean dishes chefs
(Source: www.greatbritishchefs.com)

Similar in consistency to soft tofu (Sunday), but with more flavor, gyeranjjim is sometimes made with diced mushrooms, carrots, zucchini, leeks, and sesame seeds sprinkled on top. The cold buckwheat noodles are great as a lightweight lunch option or after Korean barbecue, as a way to cleanse the palate.

Mud naengmyeon, or “water” naengmyeon, hailing from North Korea's Pyongyang, consists of buckwheat noodles in a tangy meat or kimchi broth, topped with slivers of radish, cucumber, and egg, and seasoned with vinegar and Korean mustard (yoga). Although mashed and boiled to the point where it is unrecognizable, cheating is named for the freshwater mud fish (chief) that constitutes the main ingredient.

But the selling point of this soup is the coarse yet satisfying texture of the mud fish and the vegetables -- mung bean sprouts, dried radish greens, sweet potato stems, and most of all the thin, delicate outer cabbage leaves. This well-known sweet meat dish, which has existed in some form for over a thousand years, was haute cuisine during the Jose on Dynasty.

The dish is also a fusion favorite: bulgogi-flavored burgers are part of the menu at fast food franchise Lottery, and there have also been sightings of other adaptations like the Bulgari panini. If you've ever been lucky enough to get stuck in daytime Seoul traffic, you will see the ppeongtwigi sellers emerge from nowhere and park themselves in the center of the highway.

If you're feeling tired of all the greasy, barbecue-flavored, chocolate-covered, and over-packaged snacks that most stores stock today, try a handful of this relatively Spartan treat. When it's done right, the chewy, tender octopus swims in a thick, dark red, caramelized sauce, so good that you can ignore the fact that it sets your mouth aflame to keep eating.

korean dishes stew korea foods jjigae try
(Source: www.korea-hotels.net)

In this delectable summer dessert, sweetened red beans (pat) and took are served on a bed of shaved ice (beings). Variations will include condensed milk, misutgaru, syrup, ice cream, and corn flakes.

Inspired by gamest, Korean traditional cast iron rice pot. Up to 30% lighter compared to typical cast iron pots, without compromising functionality.

Safe for induction cook top (Ensure induction burner works with bottom diameter of 3.9”), gas stove, ceramic cook top, electric coil, oven and broiler. Moose Gama sot is a premium 100% cast iron pot designed to bring out the best flavor and texture of the food.

Its design is inspired by the gamest, a traditional Korean cast iron pot dating back 2000 years. Moose Gama sot is designed with perfectly calibrated curves and varying thicknesses in the bottom and the wall to maximize the even distribution of heat.

The lid locks in steam, raising the pressure inside the pot and enabling rice to cook at high temperature. This creates rice with the best texture and flavor while keeping any loss of nutrients to a minimum.

korean food dishes korea eat must
(Source: foodyoushouldtry.com)

Each piece of Moose cookware is unique as it is individually cast and polished by hand. Some minor visual irregularities are not defects, but part of the unique quality of handmade craftsmanship.

Its usage and care is very different from bare cast iron cookware, and easier than well. High quality enamel (porcelain) is used to coat Moose cookware.

While Moose’s enamel coating is one of the most durable on the market, using abrasive tools and chemicals, or handling harshly, can cause damage to the enamel-coated surface. WARNING: To avoid burns or injury, use extreme caution.

Use the proper stove top size that matches the base of the cookware to avoid overheating or damage. Use low or medium heat for most types of cooking, including stir-frying, searing, and frying.

Using high heat or overheating can cause food to burn or stick. Do NOT place the cookware on the floor of the oven as it can overheat, resulting in burned or improperly cooked food.

korean dishes korea food foods samgyupsal try sam dish samgyeopsal seoul meal meat bbq must sal gyup pork favorite
(Source: www.korea-hotels.net)

(No special cleaning is necessary, unlike bare cast iron cookware.) Avoid harsh detergents, bleach, and abrasive brushes, such as steel wool.

MILD BURN Once cooled, mix baking soda and water into a paste and apply on the burnt surfaces. SEVERE BURN Once cooled, add water and 4-6 tablespoons of baking soda to the cookware, depending on the size.

(If the food burn is very severe, rinse and apply more baking soda, then scrub again.) Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture.

Emits a large amount of far-infrared rays, which causes food to cook inside and outside. This means food cooks faster and the destruction of nutrients is kept to a minimum.

Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes Moose cookware easy to handle without compromising heat retention or durability. The specially designed bottom ensures it works effectively with induction cook tops.

korean dishes korea bibimbap foods
(Source: www.korea-hotels.net)

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. Only high quality iron and minerals are used, with no unnecessary metal or impurities.

Moose cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, FOA, PFP or environmental hormones). Third party testing is also conducted regularly to ensure the cookware is safe for food.

Moose cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. The simple, natural beauty and craftsmanship dates back thousands of years.

His father, Logo BYU, had started a humble business in 1973 recycling scrap metals. By 1998, Jesus had taken over the company and continued the now 46 years of metal expertise and production his father had begun.

Success in the world of metals forged much of Jesus’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. Years later, Moose made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.

budae jjigae
(Source: www.youtube.com)

Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gama sots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance.

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gama sot strength and durability? Enter Moose which solves this problem with advanced coating techniques and superior thin-wall casting technology.

Moose united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

Inspired by gamest, Korean traditional cast iron rice pot. Up to 30% lighter compared to typical cast iron pots, without compromising functionality.

Safe for induction cook top (Ensure induction burner works with bottom diameter of 5.5”), gas stove, ceramic cook top, electric coil, oven and broiler. Moose Gama sot is a premium 100% cast iron pot designed to bring out the best flavor and texture of the food.

korean korea south dishes try foods must go
(Source: www.hotels.com)

Its design is inspired by the gamest, a traditional Korean cast iron pot dating back 2000 years. Moose Gama sot is designed with perfectly calibrated curves and varying thicknesses in the bottom and the wall to maximize the even distribution of heat.

The lid locks in steam, raising the pressure inside the pot and enabling rice to cook at high temperature. The pot emits far-infrared rays, causing food to cook from the inside as well as outside.

This creates rice with the best texture and flavor while keeping any loss of nutrients to a minimum. Each piece of Moose cookware is unique as it is individually cast and polished by hand.

Some minor visual irregularities are not defects, but part of the unique quality of handmade craftsmanship. Its usage and care is very different from bare cast iron cookware, and easier than well.

High quality enamel (porcelain) is used to coat Moose cookware. Do NOT cook a large piece of frozen meat or food in a hot pan.

dishes korean types some
(Source: topasianfood.com)

Use low or medium heat except for boiling and high temperature frying While Moose’s enamel coating is one of the most durable on the market, using abrasive tools and chemicals, or handling harshly, can cause damage to the enamel-coated surface.

Use the proper stove top size that matches the base of the cookware to avoid overheating or damage. Use low or medium heat for most types of cooking, including stir-frying, searing, and frying.

Using high heat or overheating can cause food to burn or stick. Do NOT place the cookware on the floor of the oven as it can overheat, resulting in burned or improperly cooked food.

(No special cleaning is necessary, unlike bare cast iron cookware.) Avoid harsh detergents, bleach, and abrasive brushes, such as steel wool.

MILD BURN Once cooled, mix baking soda and water into a paste and apply on the burnt surfaces. SEVERE BURN Once cooled, add water and 4-6 tablespoons of baking soda to the cookware, depending on the size.

korean food south dishes foods rice mixed hotpot bibimbap tasting yummy korea recipes dolsot taste reflect way these favorite dish
(Source: migrationology.com)

(If the food burn is very severe, rinse and apply more baking soda, then scrub again.) Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture.

Emits a large amount of far-infrared rays, which causes food to cook inside and outside. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes Moose cookware easy to handle without compromising heat retention or durability.

The specially designed bottom ensures it works effectively with induction cook tops. Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking.

Only high quality iron and minerals are used, with no unnecessary metal or impurities. Moose cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, FOA, PFP or environmental hormones).

Third party testing is also conducted regularly to ensure the cookware is safe for food. Moose cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience.

korean dishes bbq superstar
(Source: niafaraway.com)

The simple, natural beauty and craftsmanship dates back thousands of years. His father, Logo BYU, had started a humble business in 1973 recycling scrap metals.

By 1998, Jesus had taken over the company and continued the now 46 years of metal expertise and production his father had begun. Success in the world of metals forged much of Jesus’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware.

Years later, Moose made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gama sots.

Enter Moose which solves this problem with advanced coating techniques and superior thin-wall casting technology. Moose united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years.

It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world. Premium 100% cast iron pot, coated with high quality porcelain enamel made of natural minerals.

korean dishes side
(Source: www.youtube.com)

Up to 30% lighter compared to typical cast iron pots, without compromising functionality. Safe for induction cook top (Ensure induction burner works with bottom diameter of 3.9”), gas stove, ceramic cook top, electric coil, oven and broiler.

Moose Gama sot is a premium 100% cast iron pot designed to bring out the best flavor and texture of the food. Its design is inspired by the gamest, a traditional Korean cast iron pot dating back 2000 years.

Moose Gama sot is designed with perfectly calibrated curves and varying thicknesses in the bottom and the wall to maximize the even distribution of heat. The lid locks in steam, raising the pressure inside the pot and enabling rice to cook at high temperature.

The pot emits far-infrared rays, causing food to cook from the inside as well as outside. This creates rice with the best texture and flavor while keeping any loss of nutrients to a minimum.

Each piece of Moose cookware is unique as it is individually cast and polished by hand. Some minor visual irregularities are not defects, but part of the unique quality of handmade craftsmanship.

korean dishes looking sundubu food culture anyone discover singapore language tokyo popular most korea foods seafood trends restaurants tables april
(Source: www.koreanexplorer.com.sg)

Its usage and care is very different from bare cast iron cookware, and easier than well. High quality enamel (porcelain) is used to coat Moose cookware.

While Moose’s enamel coating is one of the most durable on the market, using abrasive tools and chemicals, or handling harshly, can cause damage to the enamel-coated surface. Do NOT clean in a dishwasher, as banging can cause cracks to the enamel coating.

Use the proper stove top size that matches the base of the cookware to avoid overheating or damage. Use low or medium heat for most types of cooking, including stir-frying, searing, and frying.

Using high heat or overheating can cause food to burn or stick. Do NOT place the cookware on the floor of the oven as it can overheat, resulting in burned or improperly cooked food.

(No special cleaning is necessary, unlike bare cast iron cookware.) Avoid harsh detergents, bleach, and abrasive brushes, such as steel wool.

korean dishes korea foods spicy bibim try
(Source: www.korea-hotels.net)

MILD BURN Once cooled, mix baking soda and water into a paste and apply on the burnt surfaces. SEVERE BURN Once cooled, add water and 4-6 tablespoons of baking soda to the cookware, depending on the size.

(If the food burn is very severe, rinse and apply more baking soda, then scrub again.) Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture.

Emits a large amount of far-infrared rays, which causes food to cook inside and outside. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes Moose cookware easy to handle without compromising heat retention or durability.

The specially designed bottom ensures it works effectively with induction cook tops. Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking.

Only high quality iron and minerals are used, with no unnecessary metal or impurities. Moose cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, FOA, PFP or environmental hormones).

korean dishes seafood japchae pancake haemul maangchi pajeon
(Source: pikchablog.wordpress.com)

Third party testing is also conducted regularly to ensure the cookware is safe for food. Moose cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience.

The simple, natural beauty and craftsmanship dates back thousands of years. His father, Logo BYU, had started a humble business in 1973 recycling scrap metals.

By 1998, Jesus had taken over the company and continued the now 46 years of metal expertise and production his father had begun. Success in the world of metals forged much of Jesus’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware.

Years later, Moose made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gama sots.

Enter Moose which solves this problem with advanced coating techniques and superior thin-wall casting technology. Moose united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years.

cookbook korean koreatown dishes american welcome tempt bibimbap dish clarkson potter npr hong rice buds taste recipe slideshow authors
(Source: wemu.org)

It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world. Premium 100% cast iron mini wok with a glass lid coated with high quality porcelain enamel made of natural minerals.

Up to 30% lighter compared to typical cast iron wok, without compromising functionality. NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, FOA, PFP or environmental hormones.

Safe for induction cook top (Ensure induction burner works with bottom diameter of 5.1”), gas stove, ceramic cook top, electric coil, oven and broiler. In addition, the mini wok’s unique and elegant design means you can use it to serve food right to the table.

Moose’s superior thin wall casting technology and smart design reduces the weight while keeping the excellent heat conductivity and retention rate. The wok emits far-infrared rays, causing food to cook from the inside as well as outside.

This creates a meal with the best texture and flavor while keeping any loss of nutrients to a minimum. Each piece of Moose cookware is unique as it is individually cast and polished by hand.

jajangmyeon korean noodles bean paste dishes food sauce korea jajang mundo myun coreano coreanos fideos corea fama foods does folder
(Source: www.korea-hotels.net)

Some minor visual irregularities are not defects, but part of the unique quality of handmade craftsmanship. Its usage and care is very different from bare cast iron cookware, and easier than well.

High quality enamel (porcelain) is used to coat Moose cookware. Do NOT cook a large piece of frozen meat or food in a hot pan.

Use low or medium heat except for boiling and high temperature frying While Moose’s enamel coating is one of the most durable on the market, using abrasive tools and chemicals, or handling harshly, can cause damage to the enamel-coated surface.

Do NOT clean in a dishwasher, as banging can cause cracks to the enamel coating. Use the proper stove top size that matches the base of the cookware to avoid overheating or damage.

Use low or medium heat for most types of cooking, including stir-frying, searing, and frying. Using high heat or overheating can cause food to burn or stick.

korean dishes side dish different variety simply discus
(Source: travelthayer.wordpress.com)

Avoid harsh detergents, bleach, and abrasive brushes, such as steel wool. MILD BURN Once cooled, mix baking soda and water into a paste and apply on the burnt surfaces.

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside.

Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes Moose cookware easy to handle without compromising heat retention or durability. The specially designed bottom ensures it works effectively with induction cook tops.

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. Only high quality iron and minerals are used, with no unnecessary metal or impurities.

Moose cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, FOA, PFP or environmental hormones). Third party testing is also conducted regularly to ensure the cookware is safe for food.

korean dishes bulgogi korea try popular dish beef foods most kimchi meat bulgolgi pork marinated
(Source: www.korea-hotels.net)

Moose cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. The simple, natural beauty and craftsmanship dates back thousands of years.

His father, Logo BYU, had started a humble business in 1973 recycling scrap metals. By 1998, Jesus had taken over the company and continued the now 46 years of metal expertise and production his father had begun.

Success in the world of metals forged much of Jesus’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. Years later, Moose made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.

Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gama sots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance.

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gama sot strength and durability? Enter Moose which solves this problem with advanced coating techniques and superior thin-wall casting technology.

korean food south dishes restaurant guide normal
(Source: migrationology.com)

Moose united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

Premium 100% cast iron skillet, coated with high quality porcelain enamel made of natural minerals. NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, FOA, PFP or environmental hormones.

Up to 30% lighter compared to typical cast iron skillet without compromising functionality. Moose’s superior thin wall casting technology and smart design reduces the weight while keeping the excellent heat conductivity and retention rate.

The skillet emits far-infrared rays, causing food to cook from the inside as well as outside. Each piece of Moose cookware is unique as it is individually cast and polished by hand.

Some minor visual irregularities are not defects, but part of the unique quality of handmade craftsmanship. Its usage and care is very different from bare cast iron cookware, and easier than well.

korean dishes korea tteokbokki foods rice try seoul
(Source: www.korea-hotels.net)

High quality enamel (porcelain) is used to coat Moose cookware. Do NOT cook a large piece of frozen meat or food in a hot pan.

Use low or medium heat except for boiling and high temperature frying While Moose’s enamel coating is one of the most durable on the market, using abrasive tools and chemicals, or handling harshly, can cause damage to the enamel-coated surface.

Do NOT clean in a dishwasher, as banging can cause cracks to the enamel coating. Use the proper stove top size that matches the base of the cookware to avoid overheating or damage.

Use low or medium heat for most types of cooking, including stir-frying, searing, and frying. Using high heat or overheating can cause food to burn or stick.

Avoid harsh detergents, bleach, and abrasive brushes, such as steel wool. MILD BURN Once cooled, mix baking soda and water into a paste and apply on the burnt surfaces.

korean try food dishes noodles mouth dish japchae guide korea south watering foods pelican flickr sweet sesame mushrooms noodle arguably
(Source: traveltriangle.com)

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside.

Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes Moose cookware easy to handle without compromising heat retention or durability. The specially designed bottom ensures it works effectively with induction cook tops.

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. Only high quality iron and minerals are used, with no unnecessary metal or impurities.

Moose cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, FOA, PFP or environmental hormones). Third party testing is also conducted regularly to ensure the cookware is safe for food.

Moose cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. The simple, natural beauty and craftsmanship dates back thousands of years.

korean dinnerware dinner throwing jonathan feb tips killer party
(Source: pezcame.com)

His father, Logo BYU, had started a humble business in 1973 recycling scrap metals. By 1998, Jesus had taken over the company and continued the now 46 years of metal expertise and production his father had begun.

Success in the world of metals forged much of Jesus’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. Years later, Moose made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.

Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gama sots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance.

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gama sot strength and durability? Enter Moose which solves this problem with advanced coating techniques and superior thin-wall casting technology.

Moose united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

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(Source: www.topinspired.com)

Premium 100% cast iron Korean BBQ grill pan with curved design to collect fat in the middle. Helps the meat become a delicious golden brown, rather than soaking in fat or boiling in marinade.

Cook vegetables, mushrooms, garlic, or kimchi in the middle with the flavorful fat or marinade from the meat. Great for any meat such as steak, bacon, Galibi (short ribs), samkyeopsal (pork belly).

NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, FOA, PFP or environmental hormones. Coated with high quality porcelain enamel made from natural minerals.

Content: 1 Cast Iron Korean BBQ Grill Pan Its design was inspired by the gamest, a traditional Korean cast iron pot dating back 2000 years.

Grilling Korean BBQ meat on the lid of the gamest became a widespread phenomenon in Korea in the 1990s. To this day, restaurants featuring the sot-ttoo-kkung (the gamest lid) grill are widely popular spots in Korea for dinner and drinking with friends.

korean dishes korea samgyeopsal south cuisine galbi try bulgolgi need barbeque
(Source: theculturetrip.com)

The curved surface allows the fat or marinade to collect in the middle of the grill pan while cooking. This helps the meat become a delicious golden brown, rather than soaking in fat or boiling in marinade.

You can cook vegetables, mushrooms, garlic, or kimchi in the middle with the flavorful fat or marinade from the meat. Moose’s superior thin wall casting technology and smart design reduces the weight up to 30% without compromising functionality.

Its excellent heat conductivity and retention rate allows food to cook evenly and quickly. The grill pan emits far-infrared rays, allowing food to cook from the inside as well as outside.

This can create a crispy texture on the outside while locking in the juicy flavors and keeping any loss of nutrients to a minimum. The grill does NOT contain arsenic, lead, quicksilver, antimony, cadmium, PTFE, FOA, PFP or environmental hormones.

Each piece of Moose cookware is unique as it is individually cast and polished by hand. Some minor visual irregularities are not defects, but part of the unique quality of handmade craftsmanship.

korean dishes korea south kimbap try cuisine need
(Source: theculturetrip.com)

Its usage and care is very different from bare cast iron cookware, and easier than well. High quality enamel (porcelain) is used to coat Moose cookware.

While Moose’s enamel coating is one of the most durable on the market, using abrasive tools and chemicals, or handling harshly, can cause damage to the enamel-coated surface. Do NOT clean in a dishwasher, as banging can cause cracks to the enamel coating.

Use the proper stove top size that matches the base of the cookware to avoid overheating or damage. Use low or medium heat for most types of cooking, including stir-frying, searing, and frying.

Using high heat or overheating can cause food to burn or stick. Do NOT place the cookware on the floor of the oven as it can overheat, resulting in burned or improperly cooked food.

(No special cleaning is necessary, unlike bare cast iron cookware.) Avoid harsh detergents, bleach, and abrasive brushes, such as steel wool.

korean dishes guide food popular infographic clickthecity handy culture metro manila taste having experience without
(Source: www.clickthecity.com)

MILD BURN Once cooled, mix baking soda and water into a paste and apply on the burnt surfaces. SEVERE BURN Once cooled, add water and 4-6 tablespoons of baking soda to the cookware, depending on the size.

(If the food burn is very severe, rinse and apply more baking soda, then scrub again.) Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture.

Emits a large amount of far-infrared rays, which causes food to cook inside and outside. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes Moose cookware easy to handle without compromising heat retention or durability.

The specially designed bottom ensures it works effectively with induction cook tops. Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking.

Only high quality iron and minerals are used, with no unnecessary metal or impurities. Moose cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, FOA, PFP or environmental hormones).

korean popular dishes most food lamb pot oz business
(Source: ozbusiness.net.au)

Third party testing is also conducted regularly to ensure the cookware is safe for food. Moose cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience.

The simple, natural beauty and craftsmanship dates back thousands of years. His father, Logo BYU, had started a humble business in 1973 recycling scrap metals.

By 1998, Jesus had taken over the company and continued the now 46 years of metal expertise and production his father had begun. Success in the world of metals forged much of Jesus’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware.

Years later, Moose made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gama sots.

Enter Moose which solves this problem with advanced coating techniques and superior thin-wall casting technology. Moose united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years.

It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world. Premium 100% cast iron pot, coated with high quality porcelain enamel made of natural minerals.

Up to 30% lighter compared to typical cast iron pots, without compromising functionality. Safe for induction cook top (Ensure induction burner works with bottom diameter of 5.5”), gas stove, ceramic cook top, electric coil, oven and broiler.

Moose Gama sot is a premium 100% cast iron pot designed to bring out the best flavor and texture of the food. Its design is inspired by the gamest, a traditional Korean cast iron pot dating back 2000 years.

Moose Gama sot is designed with perfectly calibrated curves and varying thicknesses in the bottom and the wall to maximize the even distribution of heat. The lid locks in steam, raising the pressure inside the pot and enabling rice to cook at high temperature.

The pot emits far-infrared rays, causing food to cook from the inside as well as outside. This creates rice with the best texture and flavor while keeping any loss of nutrients to a minimum.

Each piece of Moose cookware is unique as it is individually cast and polished by hand. Some minor visual irregularities are not defects, but part of the unique quality of handmade craftsmanship.

Its usage and care is very different from bare cast iron cookware, and easier than well. High quality enamel (porcelain) is used to coat Moose cookware.

While Moose’s enamel coating is one of the most durable on the market, using abrasive tools and chemicals, or handling harshly, can cause damage to the enamel-coated surface. Do NOT clean in a dishwasher, as banging can cause cracks to the enamel coating.

Use the proper stove top size that matches the base of the cookware to avoid overheating or damage. Use low or medium heat for most types of cooking, including stir-frying, searing, and frying.

Using high heat or overheating can cause food to burn or stick. Do NOT place the cookware on the floor of the oven as it can overheat, resulting in burned or improperly cooked food.

(No special cleaning is necessary, unlike bare cast iron cookware.) Avoid harsh detergents, bleach, and abrasive brushes, such as steel wool.

MILD BURN Once cooled, mix baking soda and water into a paste and apply on the burnt surfaces. SEVERE BURN Once cooled, add water and 4-6 tablespoons of baking soda to the cookware, depending on the size.

(If the food burn is very severe, rinse and apply more baking soda, then scrub again.) Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture.

Emits a large amount of far-infrared rays, which causes food to cook inside and outside. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes Moose cookware easy to handle without compromising heat retention or durability.

The specially designed bottom ensures it works effectively with induction cook tops. Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking.

Only high quality iron and minerals are used, with no unnecessary metal or impurities. Moose cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, FOA, PFP or environmental hormones).

Third party testing is also conducted regularly to ensure the cookware is safe for food. Moose cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience.

The simple, natural beauty and craftsmanship dates back thousands of years. His father, Logo BYU, had started a humble business in 1973 recycling scrap metals.

By 1998, Jesus had taken over the company and continued the now 46 years of metal expertise and production his father had begun. Success in the world of metals forged much of Jesus’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware.

Years later, Moose made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gama sots.

Enter Moose which solves this problem with advanced coating techniques and superior thin-wall casting technology. Moose united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years.

It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world. Premium stoneware (ceramics) made from fine clay, glaze-fired twice with a natural glaze.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary.

Open the valve in the middle of the inner vacuum lid by pulling the rubber plug. You can simply remove the center cap to scoop out food instead of pulling out the whole inner vacuum lid.

It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods. The Even Kimchi container combines the ancient Korean Onegin (breathing earthenware) principle with modern, easy-to-use technology.

Onegin, Korean earthenware, dates back to 57 BC when it was first used to store various foods. The Even container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onegin.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onegin, the container has very fine pores which allow minimal air flow.

This keeps the food fresh while preventing aerobic bacteria from thriving. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized.

The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste. In the old days, Koreans used large outer leaves of Napa cabbage to cover the surface of kimchi to prevent molds.

The inner vacuum lid of the Even container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful.

The Even container was invented by Sung Chub Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.

So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. After he graduated and then following a few business experiences, he remembered his inspiration regarding gang and was determined to develop a container that was perfect for it.

With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and gang.

Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others. Peppercorn Finely shred the cabbages and carrot and place in a large bowl.

Using your hands, mix and squeeze the mixture thoroughly for up to 10 minutes, so that the cabbages release their liquid. Premium stoneware (ceramics) made from fine clay, glaze-fired twice with a natural glaze.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary.

Open the valve in the middle of the inner vacuum lid by pulling the rubber plug. You can simply remove the center cap to scoop out food instead of pulling out the whole inner vacuum lid.

It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods. The Even Kimchi container combines the ancient Korean Onegin (breathing earthenware) principle with modern, easy-to-use technology.

Onegin, Korean earthenware, dates back to 57 BC when it was first used to store various foods. The Even container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onegin.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onegin, the container has very fine pores which allow minimal air flow.

This keeps the food fresh while preventing aerobic bacteria from thriving. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized.

The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste. In the old days, Koreans used large outer leaves of Napa cabbage to cover the surface of kimchi to prevent molds.

The inner vacuum lid of the Even container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful.

The Even container was invented by Sung Chub Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.

So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. After he graduated and then following a few business experiences, he remembered his inspiration regarding gang and was determined to develop a container that was perfect for it.

With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and gang.

Open the valve in the middle of the inner vacuum lid by pulling the rubber plug. You can simply remove the center cap to scoop out food instead of pulling out the whole inner vacuum lid.

It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods. The Even Kimchi container combines the ancient Korean Onegin (breathing earthenware) principle with modern, easy-to-use technology.

Onegin, Korean earthenware, dates back to 57 BC when it was first used to store various foods. The Even container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onegin.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onegin, the container has very fine pores which allow minimal air flow.

This keeps the food fresh while preventing aerobic bacteria from thriving. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized.

The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste. In the old days, Koreans used large outer leaves of Napa cabbage to cover the surface of kimchi to prevent molds.

The inner vacuum lid of the Even container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful.

The Even container was invented by Sung Chub Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.

So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. After he graduated and then following a few business experiences, he remembered his inspiration regarding gang and was determined to develop a container that was perfect for it.

With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and gang.

Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others. Premium stoneware (ceramics) made from fine clay, glaze-fired twice with a natural glaze.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stone bowls are made to be porous in order to retain heat longer.

This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration.

Perfect container for kimchi, sauerkraut and pickles combining the ancient Korean Onegin (breathing earthenware) principle with modern, easy-to-use technology, including double lid to minimize the smell High quality polypropylene plastic mixed with 7-10% natural clay for optimal porosity, free of BPA, Deep and lead, heat/cold resistant, dishwasher safe, easy handling/cleaning Induces anaerobic environment in which the beneficial bacteria (lactic acid-producing bacteria) thrive, and the crispy texture and vibrant color are maximized Adjustable inner vacuum lid to minimize air inside, protect the surface of the food where harmful aerobic bacteria tend to grow, and prevent pickles in liquid from floating Also great for other foods requiring airtight storage (fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains, dry pet food) Open the valve in the middle of the inner vacuum lid by pulling the rubber plug.

You can simply remove the center cap to scoop out food instead of pulling out the whole inner vacuum lid. It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.

The Even Kimchi container combines the ancient Korean Onegin (breathing earthenware) principle with modern, easy-to-use technology. Onegin, Korean earthenware, dates back to 57 BC when it was first used to store various foods.

The Even container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onegin. The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers).

Like Onegin, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving.

So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of Napa cabbage to cover the surface of kimchi to prevent molds. The inner vacuum lid of the Even container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating.

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The Even container was invented by Sung Chub Hong, an engineer with a creative spirit and passion.

During his early teen years, Mr. Hong moved to a city from the countryside for better education. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds.

After he graduated and then following a few business experiences, he remembered his inspiration regarding gang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology.

Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and gang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.

Premium stoneware (ceramics) made from fine clay, glaze-fired twice with a natural glaze. Easy to maintain, and more sanitary and long-lasting compared to bowl made with natural stone.

Great for bitmap, soups, stews, rice, risotto, baked pastas, chili, casserole dishes, pot pies, beans, vegetable s Volume: 33.8 fl oz (1000ml), about 4 cups bowl & lid weight: 2.8 lb.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary.

Open the valve in the middle of the inner vacuum lid by pulling the rubber plug. You can simply remove the center cap to scoop out food instead of pulling out the whole inner vacuum lid.

It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods. The Even Kimchi container combines the ancient Korean Onegin (breathing earthenware) principle with modern, easy-to-use technology.

Onegin, Korean earthenware, dates back to 57 BC when it was first used to store various foods. The Even container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onegin.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onegin, the container has very fine pores which allow minimal air flow.

So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of Napa cabbage to cover the surface of kimchi to prevent molds. The inner vacuum lid of the Even container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating.

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The Even container was invented by Sung Chub Hong, an engineer with a creative spirit and passion.

During his early teen years, Mr. Hong moved to a city from the countryside for better education. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds.

After he graduated and then following a few business experiences, he remembered his inspiration regarding gang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology.

Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and gang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.

Premium stoneware (ceramics) made from fine clay, glaze-fired twice with a natural glaze. Easy to maintain, and more sanitary and long-lasting compared to bowl made with natural stone.

Great for bitmap, soups, stews, rice, risotto, baked pastas, chili, casserole dishes, pot pies, beans, vegetable s Volume: 44 fl oz (1300 ml), about 5.4 cups bowl & lid weight: 3.8 lb.

Packaging: packed in individual box Content: 1 Ceramic Bowl, 1 Heat-proof Plastic Trivet/Coaster The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay.

Stone bowls are made to be porous in order to retain heat longer. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary.

The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. Premium stoneware (ceramics) made from fine clay, glaze-fired twice with a natural glaze.

Easy to maintain, and more sanitary and long-lasting compared to bowl made with natural stone. Perfect for creating sizzling Bulgari (Korean marinated beef), Galibi (Korean BBQ short ribs), ddeokbokgi (spicy rice cake), grilled fish, fried rice, Jean (Korean pancakes), stir-fry, steak, pizza, fajita, omelette, pasta, teriyaki and many more.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stone bowls are made to be porous in order to retain heat longer.

This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration.

Premium stoneware (ceramics) made from fine clay, glaze-fired twice with a natural glaze. Easy to maintain, and more sanitary and long-lasting compared to bowl made with natural stone.

Great for bitmap, soups, stews, rice, risotto, baked pastas, chili, casserole dishes, pot pies, beans, vegetable s The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay.

Stone bowls are made to be porous in order to retain heat longer. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary.

The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. Premium stoneware (ceramics) made from fine clay, glaze-fired twice with a natural glaze.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stone bowls are made to be porous in order to retain heat longer.

This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration.

Premium stoneware (ceramics) made from fine clay, glaze-fired twice with a natural glaze. Easy to maintain, and more sanitary and long-lasting compared to bowl made with natural stone.

Perfect for creating sizzling Bulgari (Korean marinated beef), Galibi (Korean BBQ short ribs), ddeokbokgi (spicy rice cake), grilled fish, fried rice, Jean (Korean pancakes), stir-fry, steak, pizza, fajita, omelette, pasta, teriyaki and many more. The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay.

Stone bowls are made to be porous in order to retain heat longer. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary.

Open the valve in the middle of the inner vacuum lid by pulling the rubber plug. You can simply remove the center cap to scoop out food instead of pulling out the whole inner vacuum lid.

It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods. The Even Kimchi container combines the ancient Korean Onegin (breathing earthenware) principle with modern, easy-to-use technology.

Onegin, Korean earthenware, dates back to 57 BC when it was first used to store various foods. The Even container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onegin.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onegin, the container has very fine pores which allow minimal air flow.

So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of Napa cabbage to cover the surface of kimchi to prevent molds. The inner vacuum lid of the Even container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating.

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The Even container was invented by Sung Chub Hong, an engineer with a creative spirit and passion.

During his early teen years, Mr. Hong moved to a city from the countryside for better education. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds.

After he graduated and then following a few business experiences, he remembered his inspiration regarding gang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology.

Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and gang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.

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Sources
1 www.healthline.com - https://www.healthline.com/nutrition/healthiest-oil-for-deep-frying
2 www.tasteofhome.com - https://www.tasteofhome.com/article/healthiest-oil-for-frying/
3 www.foodtasteguide.com - https://www.foodtasteguide.com/best-oil-for-deep-frying/
4 www.msn.com - https://www.msn.com/en-us/health/nutrition/the-10-healthiest-cooking-oils-and-how-to-use-them/ar-BB1cuk2p