How-To

How to use Korean Chopstick

Earlier this year in January I received a set of Korean of chopstick and spoon from a reader of this blog; Fadz from Singapore. Thanks dear! I will treasure it.

Note that Korean chopstick is made from stainless steel or metal, the size of the spoon is as long as the chopstick and it is heavier if you compare it with Japanese’s or Chinese’s. I think it’s kinda unique, don’t you think? Plus we could help the environment by reusing rather than opting for disposable one made of wood. Yeah..go green. ^^
Korean chopstick criteria:

  • made from metal or stainless steel thus heavier
  • flat
  • square edge
  • the hardest to handle I think..hehe

I am no where an expert of using chopstick but I’m trying to. A lot of the time my fingers felt numb after holding them too long so I thought maybe my technique is wrong..hmm.

Check out this youtube video on how to hold your chopstick properly.


Video courtesy of Subwalady
Don’t forget to grab Korean chopstick as souvenirs before you head back home. You could get a lot for cheap at Namdaemun.

0 Comments

  • littlenailofar

    korean chopstick mcm pelik sikit nak bandingkan dgn Chinese punya. dia mcm halus sikit… nak guna pun payah. asyik t'jatuh je maggi kalau pakai korean chopstick tu…

    suka sudu dia. sempat grab one set dkt minsok village (tak ingat pulak nama tempat tu).

    p/s: akak study korean ke?? ada background tulisan korea. hehe… aja aja!!

    jaja ^^

    p/ss: akak, nnti kongsi cerita mcmana akak study korea pula. saya dr dulu sampai sekarang, vocab tak b'tambah sgt -___-"

  • Zarina Jani

    Assalamualaikum Jaja,
    Memang susah nak pakai Korean chopstick, dah la berat, rasa nak give up pon ada..haha..

    akak tgh prepare untuk TOPIK exam 17 april ni..

    so far, akak perasan kalau akak rajin membaca dan 'mendengar' Korean drama memang banyak vocab baru yg boleh dapat.

    Cubalah. ^^

  • Personalized chopsticks

    Chopsticks in Korea tend to be metal and short to medium length with a flat rectangular cross section, whereas Chinese chopsticks tend to be made of a hard plastic and have a round or square cross section. Japanese chopsticks tend to be made of wood and have a pointed end. I have never eaten with a real pair of Japanese chopsticks, but I find that eating with Korean chopsticks are much easier than eating with Chinese chopsticks.

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