Why Do Koreans Use Metal Chopsticks?

Metal is a good conductor of heat and Korean tofu soup is usually boiling hot. So why is Korea the only country in the world that uses metal chopsticks? Korean chopsticks, or “cheot-garak,” are typically made of metal ad are flatter and more square in shape than other Asian chopsticks.

Particularly, metal chopsticks are ideal for picking up sizzling hot meat from the grill at the Korean BBQ table. Yet, metal is more slippery than wood and can be a challenge for foreigners, as it demands more precision.

In the present age, they are used because they are more convenient for cafeterias and restaurants. Wooden chopsticks age and become crooked or break, whereas metal ones last decades. But many people will say that they prefer wooden chopsticks as they are grippier. Take-out food does use cheap disposable wooden ones.

In other Asian countries, wooden and bamboo chopsticks make stickier objects easier to pick up.The second theory follows that since Koreans use a spoon to eat their rice, wooden chopsticks were not required. Metal chopsticks are also viewed as more hygienic than wooden chopsticks.

What side of the chopsticks are used for Korean food?

Advertisement. A typical Korean meal setup includes a pair of metal chopsticks laid on the right-hand side and a large metal spoon on the other side. The flat ends of the chopsticks are usually decorated with ornate Korean designs, such as ones featuring the heron bird.

Korean chopsticks, or “cheot-garak,” are typically made of metal ad are flatter and more square in shape than other Asian chopsticks. Lengthwise, Korean chopsticks are somewhere in between the shorter chopsticks of Japan and the longer chopsticks of China.

The theory on the origin of metal chopsticks is that during the Baekje (18 B.C.- 660 A.D.) Period the royal family used silver chopsticks to detect poison in their food. Their enemies’ plot would be ruined since silver changes color when it comes into contact with a poisonous chemical. It is believed that commoners took after …

In other Asian countries, wooden and bamboo chopsticks make stickier objects easier to pick up.The second theory follows that since Koreans use a spoon to eat their rice, wooden chopsticks were not required. Metal chopsticks are also viewed as more hygienic than wooden chopsticks.

However, many restaurants today take advantage of electric sterilization units. Written by Laura Dang, NextShark.

Why do Koreans use chopsticks?

Why Koreans Use Metal Chopsticks. Metal is a good conductor of heat and Korean tofu soup is usually boiling hot. So why is Korea the only country in the world that uses metal chopsticks? Korean chopsticks, or “cheot-garak,” are typically made of metal ad are flatter and more square in shape than other Asian chopsticks.

Advertisement. A typical Korean meal setup includes a pair of metal chopsticks laid on the right-hand side and a large metal spoon on the other side. The flat ends of the chopsticks are usually decorated with ornate Korean designs, such as ones featuring the heron bird.

Korean chopsticks, or “cheot-garak,” are typically made of metal ad are flatter and more square in shape than other Asian chopsticks. Lengthwise, Korean chopsticks are somewhere in between the shorter chopsticks of Japan and the longer chopsticks of China. According to Gastro Tour Seoul, metal chopsticks nowadays are often made of steel.

The theory on the origin of metal chopsticks is that during the Baekje (18 B.C.- 660 A.D.) Period the royal family used silver chopsticks to detect poison in their food. Their enemies’ plot would be ruined since silver changes color when it comes into contact with a poisonous chemical.

In other Asian countries, wooden and bamboo chopsticks make stickier objects easier to pick up.The second theory follows that since Koreans use a spoon to eat their rice, wooden chopsticks were not required. Metal chopsticks are also viewed as more hygienic than wooden chopsticks.

Traditional Korean restaurants utilize a “break time” during the afternoons to sterilize the chopsticks in a large bowl of boiling water. However, many restaurants today take advantage of electric sterilization units.