Korean Metal Chopsticks
Why Do Koreans Use Metal Chopsticks?
Korea is the only country in the world to use metal chopsticks on a large scale. While other Asian countries like China, Japan, Thailand, and Indonesia mainly use wooden or bamboo chopsticks, Korean chopsticks are usually made of stainless steel. They are flatter, often square in shape, and of medium length.
The Korean word for chopsticks is jeotgarak (젓가락), where jeot means “stirring tool” and garak means “stick.” Traditional Korean meals are eaten with a pair of metal chopsticks and a large metal spoon. Chopsticks are always placed on the right. To help pick up food more easily, many households and restaurants make the ends of the chopsticks slightly rough. Flat ends may also be decorated with traditional Korean patterns, such as cranes.
Historically, precious metal chopsticks made of gold or silver were used by royalty or on special occasions. The most widely known theory is that kings of the Baekje era used silver chopsticks to detect poison, as silver changes color when it comes into contact with certain toxins. Later, ordinary people began using more affordable steel chopsticks.
Koreans traditionally do not use knives at the dining table. Metal chopsticks, with their flat and firm edges, help cut large pieces of food. In Korean restaurants, it is common to see people cutting meat or kimchi with metal chopsticks.
Using metal chopsticks is also said to improve finger dexterity, which benefits archery skills—a sport in which Korea has a strong Olympic history. It is also believed to positively influence the precision required in surgical techniques by Korean doctors.
November 11 is Pepero Day, a commercial holiday for giving stick-shaped snacks. Since 11/11 resembles two pairs of chopsticks, it is also called Chopsticks Day. In Cheongju, a festival celebrating the long history of chopsticks is held.
To commemorate this unique culture, Korean Gourmet Hunters (formerly Seoul Gastro Tour) organized the world’s first World Chopsticks Championship in 2017, providing a unique opportunity for people worldwide to compete in chopstick skills.
Metal chopsticks are heavier and can be harder to get used to at first, but they are more hygienic, durable, and environmentally friendly than wooden chopsticks. Many Korean restaurants sterilize chopsticks and spoons daily by boiling them in water or using sterilizers.
Looking for a memorable souvenir? How about a stainless steel spoon and chopsticks set?
