In Korea, a typical spatula is a rice spatula for scooping rice. Rice spatula can be generally divided into two types. The one used to cook rice in a pot is slightly larger, rounder, and has a long handle. In the past, it was made by carving hard wood such as birch, but since organic bowls were used, brass spatulas were used a lot, and many stainless steel spatulas were used. In addition, a small spatula is used when unpacking rice in the air from the rice bowl. In addition, there is a large spatula used when soaking red pepper paste or mixing kimchi filling or radish kimchi during kimjang season. This spatula is large and long, with a diameter of 10 to 20 cm and a total length of 40 to 50 cm, so that many ingredients can be easily mixed.

It is our custom to stir the rice with a spatula. Here, inhaling the rice means that when you scoop the rice in the pot with a spatula, it is directed towards the inside of the house. This is meant to prevent the blessing from escaping from the house.

Area
Jeonju
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Material
Japanese snowbell
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Size
35 x 45 / 60 x 60
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Producer / Design
Auroi
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Making
No. 45 Jeollabuk-do Intangible Cultural Property Jiusan (Hanji Umbrella)