Bringing Out Korea's Traditional Flavors, Gamasot

Every country has unique cooking utensils that are reflections of each culture. And Korea's main example is the gamasot (가마솟), or traditional cauldron.

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The gamasot was used to cook rice or broth. Sadly, fewer people are using them these days because of weight and size.

But recently, food made in gamasot is rising in popularity.

The crisp autumn weather entices Koreans to a hot bowl of soupsuch as the seolleongtang [설렁탕], which not only tastes good, but also boosts the health.

[Interview : Kim Nam-jin, Diner] "The broth made by burning firewood from oak trees and creating broth from the ox's bones in a gamasot is great".

This restaurant prepares seolleongtang the traditional way. Using oakwood, the gamasot is heated up to make the broth.
When complete, the broth of the seolleongtang has a milky white appearance.

[Interview : Kim Hak-jong, Owner Seolleongtang restaurant] "We make seolleongtang the way our ancestors made it because letting the bones boil in a gamasot brings out the flavor. It takes 48 hours to get it right".

It takes up to 48 hours straight to make seolleongtang. The dedication of the owner and the unique characteristics of the gamasot result in an unforgettable meal.

[Interview : Kim Hyeong-jun, Diner] "It really tastes good. Such a dish made in a gamasot can be enjoyed all year round".

When did Koreans start using the gamasot

The gamasot was in use before the Three Kingdoms period, which dated from the 4th century to the 7th century AD. As time passed, the size of the gamasot shrank, and today, there is even the mini-gamasot.

The mini-gamasot became popular as more homemakers sought to cook in the Korean traditional cauldron.

Why would a person choose a gamasot instead of a convenient rice-cooker[Interview : ] "The main dish isn't out yet".

The main dish is out, but it's just rice!

[Interview : Lee Myeong-ae, Owner Restaurant] "I think that diners enjoy their meals here because they get to see how rice is cooked in a gamasot and enjoy the scent created in the process".

Most of the diners in this restaurant come because they can taste gamasot rice!

Why is rice cooked in a gamasot so delicious[Interview : Lim Mi-ja, Traditional food researcher] "Preparing food in a gamasot lets all of the ingredients cook evenly thanks to the pressure within the cauldron, and it creates a deep and rich flavor. Korean people like food prepared in a gamasot".

For most diners, the rice at this restaurant not only tastes good, but also reminds them of their childhood.

[Interview : Kwon Hyeok-dong, Diner] "It tastes like the rice my grandmother used to cook in a gamasot when I was younger".

[Interview : Lee Hyeon-jeong, Diner] "I think the rice here tastes better than the rice we cook at home".

There is another dish that is made with a gamasot that is becoming increasingly recognized worldwide.

It is none other than cheonggukjang [청국장]. a Korean traditional health dish. It is made with fermented boiled soybeans. However, many tend to avoid cheonggukjang because of its pungent smell.

[ENG]
[Interview : Armando Napolean, Tourist USA] "We heard about it. No, we haven't tried it, but we heard it smells really bad".

[ENG]
[Interview : Yun Jin Carson, Tourist USA] "The first time we heard about it, we didn't want to try it because it smelled really bad".

How is it that this particular cheonggukjang restaurant became such a renowned place[Interview : O Won-ja, Owner
Cheonggukjang restaurant
] "Unlike conventional means, it usually takes 7 to 8 hours to boil soybeans in a gamasot. The beans become soft and fermenting them becomes much easier".

With a deeper taste, everyone from Koreans to foreigners can now enjoy cheonggukjang.

[Interview : Seo Jong-su, Diner] "The cheonggukjang served here has a rich flavor, and it smells less than the ones served in other places".

The gamasot is the secret behind some of Korea's most delicious dishes. We look forward to the gamasot helping more people learn about Korean food in the future.

[STUDIO]

I must say that I've noticed that the same recipe can taste very differently depending on what kind of cookware you use.
And I just love going to Korean restaurants where they use the gamasot.
Right you can tell the difference between microwaved food and food prepared in the traditional way.
And with the mini versions it's much easier for anyone to use at home!