Curiosities about Korean chopsticks

In Korea, as in most other Asian countries, instead of using Western cutlery, it is usually eaten with chopsticks. However, Korean chopsticks have some differences from those used in other countries. First of all, they are made of metal and not wood. Furthermore, the traditional ones are flat and not cylindrical and on the table we always find them accompanied by a spoon.

But what are the reasons for these differences? Keep reading this article if you want to discover the particularities of Korean chopsticks.

Why are Korean chopsticks made of metal?

The reason why Korean chopsticks are made of metal and not wood or bamboo as in other Asian countries goes back to the ancient royal houses. In fact, kings often risked being murdered with poison in their food. To avoid this risk there were tasters who tried the king's food to check that it was not contaminated. However, the taster did not always check everything and, to ensure that the king had a reliable second check, they started using silver chopsticks. In fact, in contact with poisoned foods, silver would change color . In the event of contamination, therefore, this effect would warn the king of danger, protecting him.

Progressively, the use of metal and non-wooden chopsticks began to spread even among the people. This is because it made them feel more like the king . However, since most of them could not afford to use silver, other types of metal were used, such as iron or, later on, steel.

The use of metal instead of wood also has reasons of hygiene . In fact, it is easier and more effective to clean steel cutlery than wooden ones.

Finally, there is another reason why metal rods are safer than wooden ones. In addition to protecting us from the risk of poisoning, in fact, they do not risk catching fire . Koreans eat grilled meat very often and some types of very fatty meat, dripping directly onto the fire, can cause a very high flame. Since the pieces of meat are taken directly from the grill with the chopsticks, the use of the wooden ones would be more dangerous.

The shape of Korean chopsticks and how to use them

Korean metal chopsticks are heavier than wooden chopsticks and therefore more difficult to use if you are not used to them. They are also more slippery which is why instead of being cylindrical, traditional Korean chopsticks are flat. In fact, with this form, they are a little lighter and it is easier to grip food.

On the table, chopsticks in Korea are always accompanied by a spoon. This is used not only for eating soups but also for eating rice. For rice-based dishes, the spoon is usually used, while the chopsticks are used to take the various side dishes. In the case of noodles in broth, on the other hand, chopsticks are used to take the noodles, while the spoon helps you not to sweat and to make the broth.

If you've been to Korea, you may have eaten with metal chopsticks that weren't flat, but cylindrical and with streaks on the end. The flat chopsticks are in fact the traditional ones, but not the only ones in circulation. Since they are not very easy to use, cylindrical rods with streaks on the end have also spread. The streaks would allow a better grip on the food, making it easier to use.