Jukböl

Jukból is a type of traditional Korean steamer basket or strainer used in cooking, particularly for preparing foods such as vegetables, meat, and seafood. The name "jukból" is derived from the Korean words "juk," meaning "steamed" or "boiled," and "ból," meaning "bowl" or "container."

A traditional jukból is typically made from a single piece of ceramic or porcelain material, with a deep, rounded shape and a handle on one side. The design allows for easy covering and uncovering of the food during the cooking process, making it an essential tool in Korean cuisine.

In cooking, jukból is used to steam a variety of ingredients, including leafy greens, fish, and tofu. By using the jukböl, cooks can control the amount of heat and steam applied to the food, resulting in perfectly cooked dishes.

Jukböl is often used in Korean banquet cooking and is a common sight in many traditional Korean markets and homes. The steamer basket has also become a popular item in Korean cuisine, as it allows cooks to easily prepare a variety of dishes, from simple boiled vegetables to more complex steamed meals.

Along with its functional use, jukböl has also become a decorative item in many Korean households. The traditional design and ceramic material give it a distinctive appearance, making it a popular choice for display purposes.

Overall, jukböl is an essential tool in Korean cuisine, providing a convenient and efficient way to cook a wide range of foods. Its rich history and cultural significance have made it a beloved item in Korean cooking.