http://www.thekitchn.com/feedburnermain
The Korean kitchen is not like the American kitchen. For starters, at any given time you’ll have to look down toward the floor to find the mistress of the Korean kitchen, who may be crouching or sitting on the floor with a giant vat of vegetables, pouring in gochugaru, a ground red chile pepper spice, and massaging it into the veggies with glove-clad hands. Secondly, with the Korean cuisine come different preservation methods and different aromas — thus, a completely different tool set from the traditional American kitchen most of my friends grew up with.
And so in the spirit of exploration, here are the three things nearly all Korean kitchens have.
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