A practical start

Korean cooking, with the tools you have

Pick one recipe first. A pot, a frying pan and everyday prep tools can take you a long way; you do not need a new set of equipment to begin.

A kitchen guide by Joan Check the basics

Check your kitchen before you shop

These are useful jobs to cover, rather than a shopping list.

Cook: a pot and frying pan

Use a pot with a lid for rice or soup and a frying pan for pancakes and stir-fries. Choose a size that suits the recipe and your household.

If buying: check hob compatibility, capacity and a handle you can grip comfortably. A wok is optional.

Prepare: a knife, board and bowl

A knife and cutting board handle vegetables; a mixing bowl works for sauces and pancake batter. A sieve or colander is useful for draining noodles.

If buying: start with a comfortable knife and a stable board. Small sauce bowls and a special Korean knife are optional.

Measure: follow the recipe

Use a kitchen scale for grams and a jug with volume markings for millilitres. Measuring spoons help when a recipe gives tbsp or tsp amounts.

For a sauce explicitly written in parts, use the same spoon throughout. A household rice spoon is not automatically a 15 ml tablespoon.

Spoons, ratios & measurements

Follow the measurement note in this recipe. A spoon amount may refer to a measuring spoon, an everyday spoon or a ratio.

Measuring spoons: A metric tablespoon (tbsp) is 15 ml and a metric teaspoon (tsp) is 5 ml. Check the volume marked on your spoon: sets can differ. Level dry ingredients unless the recipe says otherwise.
Everyday spoons: Korean rice spoons (밥숟가락) and ordinary cutlery spoons vary in size. Do not assume a household spoon equals a 15 ml measuring tablespoon. Check the recipe’s own note before substituting.
Ratios: “parts”: 2 parts to 1 part means twice as much by volume. Choose one spoon as your measure and use it throughout; fill dry ingredients consistently, level rather than heaped. A larger measure makes a larger batch. Ratios apply only where the recipe explicitly uses parts.
Grams, millilitres & baking: Follow the listed g and ml amounts. Baking quantities need particular care. A volume in ml is not automatically the same weight in g; do not replace precise amounts with an everyday spoon.

Extras that can wait

Add equipment when it solves a problem in dishes you cook regularly.

Rice cooker

Worth considering if you cook rice often and want a repeatable routine. A pot with a well-fitting lid is another way to start.

Compare capacity using the manufacturer’s rice cup, cleaning instructions and available space. An uncooked-rice cup count is not the same as servings.

Gimbap rolling mat

Useful when you start making rolled gimbap. It is not needed for rice bowls, noodle sauces or pancakes.

Choose a mat you can clean and dry according to its instructions. Buy it for a planned recipe, rather than for every Korean dish.

Immersion blender

Useful for a smoother curry sauce if you prefer that texture. The curry can also be made without blending.

Check whether the appliance is suitable for hot liquids and follow its instructions. It is an optional texture choice, not a requirement for starting.

Food storage containers

Useful for organizing ingredients or preparing several dishes. Existing food-safe containers may already do the job.

Choose sizes you will use and check the instructions for freezer, microwave and dishwasher use.

Put the basics to use

Open a complete recipe to check ingredients, amounts and cooking steps.

Choose a dish, then buy what is missing

Check your seasonings as well as your tools. Start with one meal and use the full recipe to make a useful shopping list.

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