Servingware

Stock up our servingware to provide a professional food presentation and make a good impression on your customers.

Cookware

Give your chefs heavy-duty cookware to help them craft delicious Korean dishes for your menu for your guests.

Spices & Flavorings

Use our spices and flavorings to add bold and vibrant flavors to memorable Korean recipes on your menu.

Bulk Foods

Find the perfect ingredients for your Korean recipes by shopping from our bulk food selections at wholesale prices.

Prepare your signature Korean dishes using sturdy and durable Korean cookware like stockpots and stir fry pans. As you bring out the meal, provide an eye-catching food presentation with professional servingware that ties into your Korean theme. With traditional Asian utensils, your customers will receive a fully immersive dining experience to enjoy Korean cuisine. Set your business apart from the rest by using premium Korean restaurant supplies in your kitchen. Ensure that your customers can take your food home with them by also stocking up on paper take-out boxes, thank you bags, and insulated food delivery bags for your deliveries.
How to Use a Rice Cooker

How to Use a Rice Cooker

Cooking rice in a rice cooker is the easiest way to prepare large quantities of rice at once. Many restaurants choose commercial rice cookers because they're no fuss. You simply add the rice, add the water, and wait! While using a rice cooker is simple, there are some additional steps you can take to save time on cleanup and ensure that you get rice that is perfectly cooked. Shop All Commercal Rice Cookers Rice Cooker Video Check out our rice cooker video to learn how to make rice the easy way. What Is a Rice Cooker? A rice cooker is a piece of kitchen equipment that cooks many varieties of rice and grains. They work by boiling water, which is then absorbed into the rice until it becomes tender. Rice cookers are automatic, which frees up your employees to work on other tasks while the rice cooks. You also don't have to worry about a rice cooker boiling over or scorching. Should You Rinse Rice? Yes, if you want to make the fluffiest rice with the best texture, you should rinse the grains first. Rinsing rice removes excess starch, which gives your rice grains a consistent texture and prevents the rice cooker from boiling over. It also helps to remove dirt or pesticides that may left on the grain from the manufacturing process. Rinsing rice is a good practice in general, but check the packaging on your rice first. Some rice is enriched with vitamins and minerals, which will dissolve if the rice is washed. How Much Water for 1 Cup of Rice? The water to rice ratio represents the perfect amount of water needed to cook 1 cup of rice. A one to one ratio, or one cup of water per one cup of rice, is expressed as 1:1. Each type of rice has its own water to rice ratio. Check the manual for your rice cooker to find the recommended rice to water ratio for your machine. Also refer to the rice package instructions for the optimal quantity of water for that particular type of grain. Rice Cooker Ratio These are general guidelines for 1 cup of dry, unrinsed grains: Long grain white rice - 1:1.75 ratio (1 cup rice + 1 3/4 cups water) Medium grain white rice - 1:1.5 ratio (1 cup rice + 1 1/2 cups water) Short grain white rice - 1:1.5 ratio (1 cup rice + 1 1/2 cups water) Long grain brown rice - 1:2.25 ratio (1 cup rice + 2 1/4 cups water) Parboiled rice - 1:2 ratio (1 cup rice + 2 cups water) Basmati or Jasmine rice - 1:1.5 ratio (1 cup rice + 1 1/2 cups water) Quinoa - 1:2 ratio (1 cup quinoa + 2 cups water) Need to stock up on rice? Click below. Shop All Bulk Rice How Long Does a Rice Cooker Take? Typically, cooking a large quantity of rice in a rice cooker takes between 25 and 35 minutes. Different types of rice require different quantities of water and cook times. Fortunately, a rice cooker is able to gauge when the rice is finished cooking and turns off automatically. How to Cook Rice in Rice Cooker Without Sticking? There are a couple steps you can take to prevent rice from sticking to your rice cooker. First, rinse the rice with cool water to remove some of the starch before adding it to the pot. Coat the rice cooker pan with a little oil or add it directly to the rice and water mixture. Another alternative is to use a rice cooker napkin. This resuable cloth is designed to sit inside your rice cooker while it's cooking. When the rice is ready, simply lift out the rice cloth and no sticky rice will be left behind. Rice Cooker Directions Follow our step-by-step instructions to use a rice cooker like a pro! 1.Measure the correct amount of rice and place it in a bowl. 2.Optional: Rinse the rice until the water turns clear. 3.Transfer the rice from the bowl to the inner pan of your rice cooker. You can also use a reusable rice napkin to make your cleanup afterwards easier. 4.Add water to the rice cooker pan using the right water to rice ratio. 5.Place the pan inside your rice cooker and close the top. You can also add any spices, oil, or butter at this step. 6.Plug in your rice cooker and turn the cooker on. Most cookers have a light on the front that indicates when the unit is on. 7.When your rice has finished cooking, the cooker will notify you by turning off the light, flipping the switch up, or making a sound. After your rice has finished cooking, let it rest for at least 15 minutes in the "keep warm" mode before serving. This will let any excess moisture evaporate and allow your rice to fully absorb the water. 8.Use plastic serving utensils or rice paddles to serve your rice. Using a rice cooker is quick and convenient, especially when making large quantities of rice, which makes them ideal appliances for food service establishments. Additionally, learning about rinsing your rice and the proper ratio of rice to water can help ensure that you're serving the fluffiest and best rice possible to your guests.

How To Season and   Clean a Wok

How To Season and Clean a Wok

After choosing the type of wok that works best for you, it's time to determine if your pan needs to be seasoned. Woks that are made of porous metals like cast iron and carbon steel must be seasoned before cooking to prevent rust. This article will provide you with detailed instructions for cleaning, seasoning, and caring for your new cookware. Shop All Woks Use these links to learn more about each aspect of cleaning and seasoning a wok. How to Season a Wok Video How to Season a Wok Why Season a Wok? How to Clean a Wok How to Clean a Wok After Use Best Oil For Wok How to Season a Wok Video If you're looking for a visual guide on how to clean and season a wok, check out our video below. How to Season a Wok Every chef has his or her own favorite method for seasoning their pans. We'll explore three of the most popular methods: stovetop seasoning, oven seasoning, and salt seasoning. Regardless of the method you use to season your wok, the first step is always to wash the wok so the bare metal is exposed. How to Season a Wok on a Stovetop The stovetop method is a popular way to season your wok. You'll need a range top burner, the oil of your choice, and paper towels. Complete initial washing to remove factory oil. If your wok has wood handles, wrap them in aluminum foil to prevent scorching/burning, or remove them. Preheat the wok over high heat to open the metal's pores. The wok will get very hot and release smoke, so make sure the space around your burner is clear, your kitchen hood fan is on, and your windows are open. Tilt and flip your wok to heat the front, back, and sides. Your wok will change colors when exposed to the heat. Perform a water test by throwing a drop of water on the pan. If your wok is hot enough, the water will evaporate within a second, and it’s ready to be seasoned. Allow the wok to cool until it is safe to touch. Use a paper towel to coat your wok in a high smoke point oil. Try to keep the oil layer thin and even to achieve a smooth, nonstick surface. Because the seasoning also acts as a rust protectant, make sure you coat the outside of your wok in oil as well. Return your wok to the burner over medium-high heat. Once the oil stops smoking, that portion of the wok is seasoned. Proceed to flip and tilt the wok to season each section. Your wok seasoning process is complete when the entirety of its surface has changed to a matte finish and dark hue. Rinse your wok with hot water and use a bamboo wok brush to clean the wok without removing your seasoning. Place the wok back onto your stovetop over high heat to evaporate the remaining water particles. Either store the wok until you’re ready to use it or repeat the seasoning process. Season the wok up to three times to achieve a slicker nonstick surface and a thicker protective coating. How to Season a Wok in the Oven This method is recommended for woks with oven safe handles. Complete the initial washing to remove factory oil. Preheat the oven to 450 degrees Fahrenheit. Line a sheet pan with aluminum foil. Use a paper towel to coat the entire wok with lard, shortening or oil, including the outside of the pan. Place the lined sheet pan on the bottom rack of your oven. Place the oiled wok on the top rack. Bake for 20 minutes and remove the pan from the oven. Rinse the wok with warm water and a soft sponge. Dry it completely on the stovetop over high heat. How to Season a Wok with Salt This method uses kosher salt to develop a dark patina on your wok. It can also be used to refresh or re-season a pan that hasn't been used in a long time. Complete the initial washing to remove factory oil. Pour 1 cup of kosher salt into a wok. Place wok, filled with salt, on a gas stovetop over high heat. Stir salt constantly for 20 minutes, pushing the salt up and around the sides of the wok. After 20 minutes, remove the wok from heat and dump the heated salt into the sink (letting it cool before you discard it). Wipe the wok clean with an oil-covered rag or paper towel, spreading a thin layer of oil onto the wok’s surface. Why Season a Wok? Seasoning your cast iron or carbon steel wok creates a patina. A seasoned wok will help infuse flavors into the dishes cooked inside, as well as provide a smooth non-stick surface. Without first seasoning your wok, any foods cooked inside will likely stick and won't have lots of flavor. What Is a Patina? A patina is a protective coating inside of the wok. The coating helps prevent corrosion and rust, while simultaneously enhancing the flavor of the food cooked in your wok. Every time you cook with oil in your wok, the patina becomes thicker and heavier, creating a natural, non-stick cooking surface. Tips for Preserving Your Wok's Seasoning Cook, saute, and fry often to continuously build a patina Invest in a bamboo wok brush, wok ladle, and wok spatula Don’t steam, boil, or poach products in your new wok Avoid cooking with acidic products in a newly seasoned wok, including tomatoes, vinegar, and lemon Don’t use abrasive pads or any warewashing chemicals, including soaps and sanitizers How to Clean a Wok When you purchase a new wok, it's important to clean it before you do anything else. Manufacturers apply factory oil to new woks to protect them from humidity during shipping. This prevents rust and ensures the wok arrives in pristine condition. To prepare your new wok for seasoning, you need to give it a good scrub with a sponge and soap to remove all the factory oil and any dust that has collected in the pan during shipping. This will be the only time you need to use soap and an abrasive sponge to clean your pan. Follow the steps below to remove all residue: Fill a sink with hot, soapy water. Scrub the inside and outside of wok with a scouring pad. Rinse the wok completely. Dry wok with a clean, dry towel. Place on a stovetop over medium-high heat to completely dry the wok and evaporate any leftover water. How to Clean a Wok After Use Always refer to the care instructions that came with your wok. Typically, aluminum, stainless steel, or copper woks can be placed in the dishwasher. Cast iron or carbon steel woks require special care so that the seasoning isn't removed during cleaning. To clean your wok after cooking, follow these easy steps: Rinse wok in warm or hot water. If you need to sanitize it for specific regulations, you can briefly submerge it in pure boiling water, free of soap and chemicals. If food particles need to be removed, gently scrub with a sponge or wok brush. Do not use abrasive scouring pads, soaps, sanitizers, or warewashing chemicals as they will remove the seasoned surface you just created. Rinse off any loosened debris. Dry completely with a towel. Place the wok over medium-high heat to finish drying and evaporating any remaining water. If you’re planning to store your wok without using it for over a week, we suggest applying an additional thin layer of oil or lard to further preserve the wok’s patina. How to Clean a Wok with Rust If your wok has rusted, you must first soak it in warm water for 5-10 minutes to make rust removal easier. After soaking, the rust should come off, allowing you to clean your wok normally. For tough-to-remove rust, you can use steel wool to scrub your wok clean. However, removing rust with steel wool or other abrasives will remove your wok's patina, so be sure to season your wok again. Best Oil for Wok The best oils to use with a wok have a high smoking point, which means they can be used at high temperatures without burning. They should also be refined and impart a neutral flavor. Avoid unrefined oils with low smoking points like olive oil and sesame oil. Choose one of these oils for seasoning your wok instead: Peanut oil Canola oil Grape seed oil Sunflower oil Lard or pork fat Shortening Every time you use your wok, the patina will become more developed and the pan's performance will improve. Its non-stick properties will increase and food will release quickly and easily from the pan. Cleaning will become easier too, as food particles are less likely to stick. With the proper care, your wok will last you for many years to come.

Food Presentation Tips

Food Presentation Tips

If you own a food service business, you know that food presentation is crucial to marketing your restaurant on Instagram. Studies from Oxford show that a quality food presentation increases customers' perceived value of your meals, allowing you to raise your menu prices. Chefs tactfully arrange ingredients to curate flavor and textural complexity, and their creative plating techniques stimulate appetites before the first bite. Read on to discover plating techniques, an instructional plating video, and the tools you need to create your own signature food presentation style. Shop All Plating Tools Click any of the sections below to explore the topic that interests you: Plating Video Plating Techniques Plating Ideas Plating Tools Food Plating and Presentation Video An understanding of food plating techniques will help your staff improve your meal presentation and enhance the dining experience for your guests. For a visual guide, check out our video on how to plate food like a chef. How to Plate Food like a Chef While there are no fixed food presentation rules, there are several important concepts to keep in mind as you arrange your meals. Remember your plate is your canvas. Arrange food items using the rule of thirds. Entice the eyes with visual stimulants. Use the sauce as paint for your plate. Garnish to enhance both appearance and flavor. Plating Techniques Conceptualize plating as an art form: you are the artist; the plate is your canvas, and the food is your medium. Master the following plating techniques to perfect your craft. 1. Plate Presentation Techniques Selecting the right plate for your meal is the first step in the food presentation process. Consider the following to choose the ideal plate for your food presentation: Plate Size - Your plate should be big enough to make your food stand out and petite enough to prevent your portions from appearing small. Light vs Dark Plates - Use light and dark plates to make your meal stand out. White plates are popular because they offer a neutral background for brightly colored foods. Dark plates lend beautifully to light-colored dishes, such as a whitefish or creamy polenta. Plate Color - A plate’s color can stimulate or reduce appetites. Red increases the appetite, so serving appetizers on red plates keeps customers interested in ordering large entrees and desserts. Professional platers consider blue dinnerware unappetizing because there are few naturally occurring blue foods. Restaurant Style - If you operate a fine dining establishment, classic China dinnerware pairs well with traditional plating styles. A trendy gastropub should invest in unique plates with unconventional shapes that facilitate maximum plating creativity. 2. Food Arrangement Techniques How you arrange your food determines your meal’s aesthetic tone, structural integrity, and flavor dispersion. Here are a few of the most important food arrangement techniques: The Rule of Thirds - When applied to cooking, the rule of thirds prescribes placing the focal point of your dish on either the left or right side of the plate, rather than the center. Use white space by thinking of the rim as your frame and highlight your plate’s focal point(s). View Your Plate as a Clock - As you place your ingredients, picture the face of a clock. From the diner’s point of view, your protein should be between 3 and 9, your starch/carbohydrate from 9 to 12, and your vegetable from 12 to 3. Don’t Overcrowd Your Plate - Keep your design simple by focusing on one ingredient (usually the protein). Having a focal point helps you arrange your accompanying items to complement your standout item. Moist Ingredients First - Plate moist ingredients first and prevent them from running by topping them with other foods. For example, you can angle sliced meat against mashed vegetables. Create Flavor Bites - Flavor bites are forkfuls of food that combine all the ingredients in your dish into one bite. Flavor bites are essential to quality plating as they please both the eyes and the taste buds. Mix Textures - Contrasting a smooth vegetable puree with crunchy onion straws or topping a steak with crumbled blue cheese yields appealing texture combinations that are classic in high-end cuisine. 3. Visual Plating Techniques Maximizing the visual elements of your meal is a key plating technique. While your arrangement develops around your protein, manipulating the colors and sizes of the other elements on your plate enhances your focal point and creates a gourmet presentation. Serve Odd Quantities - If you’re serving small foods like shrimp, scallops, or bite-sized appetizers, always give guests odd quantities. Color Diversity - Colorful dishes build the expectation of a flavorfully complex meal before your patrons take their first bite. Add green vegetables or brightly colored fruits that contrast with your focal point. Monochromatic Meals - Plating color-coded items together visually builds the expectation that the dish only offers one flavor. When the palate receives multiple textures and flavors instead, it surprises the tastebuds, causing them to engage with the dish. Add Height to Your Plate - Stimulate your guests' eyes by building height. While compactly stacking ingredients isn’t as popular as it was 5-10 years ago, building layers of food for guests to explore offers an exciting experience. Create Visual Balance - Balance your plate’s landscape by leaning long, flat items against taller elements (ex: leaning asparagus spears at a 45-degree angle across a stack of lamb lollipops). 4. Sauce Plating Techniques With your principal ingredients plated, you’re ready to top your dish with delicious sauces that enhance your food presentation. Think of your squeeze bottle or spoon as a paintbrush, and your sauce as a medium. Once you're done adding your sauce, make sure you wipe down the edge of your plate with a towel, so no drippings distract from your presentation. We explain some of the simplest, most fail-proof sauce plating techniques below. Smeared Sauce Plating Technique - Fill a squeeze bottle with your sauce. Squeeze a thick layer of sauce and form a large, filled-in circle on your plate. Take a spoon or plating wedge and dip it into the middle of the sauce where it’s thickest. Quickly pull the sauce across your plate. Accent Dots Plating Technique - Fill a squeeze bottle with your desired sauce. Analyze your plate from the perspective of the rule of thirds, then add accent dots. Use multiple sauces to create additional color contrast. Smeared Accent Dots Plating Technique - Alternate between two sauce accent dots in a curved line along the side of your plate. Then, take a small plating wedge and place it at the center of the first accent dot in your row. Drag the plating wedge through the accent dots, creating a multicolored, single-sided edge. Swirled Sauce Plating Technique- Fill a squeeze bottle with your desired sauce. Place your plate atop a cake turntable. Point your squeeze bottle face down at the center of the plate. Spin your stand while simultaneously squeezing your bottle. Adjust your wrist to vary your swirled design. You can use multiple sauces to create more visual contrast. 5. Garnishing Techniques In the past, chefs casually threw a piece of kale and an orange slice onto every plate. However, these garnishes added nothing exciting to the dish, and few guests ate them. Modern garnishes pair thoughtfully with the meal to create flavor bites. Follow these garnishing techniques and guidelines to master the last step of food presentation. Edible Garnishes - As you finish plating, remember that garnishes should always be edible and enhance the dish. To determine whether a garnish belongs, ask yourself whether you would want to consume it in the same bite as the meal it accompanies. Intentional Placement - Never heap garnishes in one corner of the plate. Instead, disperse them thoughtfully to add color or texture. For example, place crispy carrot shoestrings atop a delicate filet of fish nested in a curry sauce and decorate the plate with pomegranate seeds. Less Is More - Never clutter your plate for the sake of a garnish. If your plate is full, opt for a drizzle of flavor-infused vinegar or oil to enhance the taste and appearance of your dish without overcrowding your plate. Garnishes to Avoid - Avoid using unappetizing garnishes like raw herbs, large chunks of citrus, and anything with a strong odor. Also, avoid garnishes that take a long time to apply. Back to Top Food Plating Methods There are three popular plating methods: classic, free form, and landscape. Master each method to create meals worth photographing. We provide ideas on how to plate food using each method below. We’ve selected a white square plate as our canvas. Filet mignon, potato puree, carrots, demi-glace, pea puree, lima bean and pea blend, thyme, and fried leeks are our materials. Classic Plating 1.Pipe the potato puree onto the plate using a pastry bag. 2.Place the carrots next to the puree using precision tongs. 3.Garnish the carrots with thyme using precision tongs. 4.Plate the steak using precision tongs. 5.Garnish the steak with fried leeks using precision tongs. 6.Drizzle the demi-glace around the plate using a spouted saucier. 7.Wipe the edges of the plate with a clean towel. 8.Finished classic plate. Free Form Plating 1.Pipe dots of potato puree onto the plate using a pastry bag. 2.Slice the steak into three pieces using a chef's knife. 3.Plate the pieces of steak using precision tongs. 4.Place the lima bean and pea blend around the plate using a spoon. 5.Plate the carrots using precision tongs. 6.Place dots of pea puree around the plate using a large squeeze bottle. 7.Place dots of the demi-glace around the plate using a small squeeze bottle. 8.Garnish the plate with fried leeks using precision tongs. 9.Wipe the edges of the plate with a clean towel. 10.Finished free-form plate. Landscape Plating 1.Place dots of pea puree around the plate using a large squeeze bottle. 2.Paint the pea puree onto the plate using a brush. 3.Pipe the potato puree onto the plate using a pastry bag. 4.Plate the carrots using precision tongs. 5.Lean the steak against the puree and carrots using precision tongs. 6.Place the lima bean and pea blend around the plate using a spoon. 7.Drizzle the demi-glace around the plate using a spouted saucier. 8.Garnish the steak with fried leeks using precision tongs. 9.Wipe the edges of the plate with a clean towel. 10.Finished landscape plate. Back to Top Plating Tools Having professional tools is essential for commercial plating. We’ve rounded up the foundational items you need to create restaurant-quality food presentations. Decorating brushes aid in detailed line work and broad sauce strokes. You can also use decorating brushes to create a puree or coulis base for meats or vegetables. Garnishing kits come with everything you need to garnish your signature dishes, including plating wedges, tongs, squeeze bottles, and brushes. Molds keep plates clean and increase visual appeal by cutting ingredients to specific shapes and sizes. Ring molds help you develop height and structure when stacking ingredients. Precision tongs help you place garnishes or small, delicate items. Many tongs feature micro-serrations for improved grip and stability. Plating wedges come pre-cut with flat, round, or pointed edges and are perfect for smearing soft ingredients and creating sauce designs. Shavers allow you to top your dishes with shaved or grated chocolate, hard cheese, or soft vegetables. Plating Spoons in varying sizes are essential to the art of food presentation. Saucier spoons help you drag sauce across your plate and slotted spoons quickly separate solids from liquids. Squeeze bottles help you apply sauce and aioli to your finished plate. Many come with adjustable precision control tips. Back to Top Whether you own a fine dining establishment, gastropub, or eclectic cafe, thoughtful plating will attract customers and earn their loyalty. Even before they sample your meal, your guests will eat with their eyes. To test this theory, Oxford researchers plated the same meal two ways, artfully and without attention, and diners reported that the artfully plated version tasted better. By integrating basic food presentation techniques, styles, and tools, you can enhance your plating process and increase your menu prices without deterring customers.

Create Delicious Korean Dishes by Stocking up on Our Korean Restaurant Supplies

Bring Korean flavors to your neighborhood with the help of our Korean restaurant supplies. We carry everything you need to get your business off the ground. Use our Korean kitchen equipment, including charbroilers and wok ranges, to outfit your restaurant with the appropriate cooking instruments to make flavorful Asian dishes.

Stock up on our bold spices and flavorings to craft a memorable Korean menu for your restaurant. We offer a wide selection of bulk food options, such as rice and sesame seeds, so you can find high-quality ingredients at wholesale prices for your budget. Pair these ingredients with durable kitchen prep equipment like mandolines, cutting boards, and food containers to improve the efficiency of your business overall.

Additional Resources

  • Types of Rice