Korean chopsticks are very different from other forms of chopsticks used in Asia, as they are made from metal, rather than wood. These aren’t always the easiest for beginners to use, as the metal tends to make them a bit more slippery than wooden chopsticks. Korean chopsticks have an interesting history. The reason they are metal comes from Korean royalty, who used pure silver chopsticks to ensure they weren’t poisoned, as they believed the silver would change colour if poison was present in their meal! Wanting to be like royalty, the common people took to using metal chopsticks, with most Korean chopsticks nowadays being made from stainless steel.
In addition to the royal origins, metal chopsticks are used as they are easier to clean than wooden chopsticks, making them more hygienic. As well as the chopsticks, a spoon will be laid on the table, and the set of utensils is known as ‘sujeo’. Sujeo (수저) is the Korean word for the set of eating utensils commonly used to eat Korean cuisine. It’s a mixed word for spoon n chopstick together.
Korean Chopstick Etiquette
- The chopsticks and spoon (sujeo) will be placed on the right side of the dish. The chopsticks will be set to the right of the spoon – the chopsticks only go on the left of the spoon during memorial services.
- Chopsticks may be put down on a table, but NEVER put into food standing up, particularly in rice as this is considered to bring bad luck since it resembles food offerings at a grave to the deceased ancestors.
- The spoon is used for rice and soup, while the chopsticks are used for side dishes.
- In Korea, it is seen as rude to lift the plate or bowl closer to the mouth.