Koreans generally use earthenware and stone pots. There are two main kinds, the "ddukbaegi", a large earthenware pot traditionally used to cook and serve soups and stews, and the ‘dolsot’ a Korean stone pot used to make bibimbap.
The stone pot in which bibimbap is traditionally served the dolsot keeps food warm for a long time. The rice sizzles on the hot bottom and continues to cook as you eat, creating a crispy crust at the bottom that is an essential much-loved part of the dish.
Barbecue grill plate (babeky guhlil)
A versatile grill that can be used at the table to barbecue meat and vegetables – they are usually slightly domed with a trough around them for the oil to run off into.
Bamboo mats are used in the preperation of kimbap, a sushi-like rice roll that is a popular on-the-go meal.