Modern day Korean cuisine is a result of complex interactions of social, political and natural changes. Although the original foundations of Korean cuisine date back to the ancient agricultural life-style in Korea and Southern Manchuria, many fundamental traditions were found in the Three Kingdoms period (57 BC - 668 AD). This was when the general structure of rice and banchan (반찬, side dishes) was found. However, it was during the Joseon period (조선시대) that the lasting traditions and structures were developed. Many techniques and food styles from this period act as the foundations for the present day Korean cuisine

Until the Modern period, Korea was a poor and undeveloped country that relied on its agriculture to survive.

During the Korean war (1950-1953) and Cold war, there were limited food provisions and so food was not an element of society that could be enjoyed but was considered a luxury. (The infamous menu ‘Budae Jjigae’ was developed during this period).

After the war, South Korea showed and is still showing an astounding development and modernisation process. The development of food and cuisine has been just as impressive; the healthy, but glamorous looking foods seem to attract many different people

Lala Swallow’s first project, The Tradition Continues, introduces a traditional Korean Cookware-cum-Serveware called Ddukbaegi. It is a traditional Korean stoneware that has constantly been with Korean people throughout our history so it reflects the Korean sentiment. The Ddukbaegi is now famous thanks to iconic and popular menus that use the bowl, such as Bibimbap.

The difference between Dolsot and Ddukbaegi is often confused; when you search “Korean stone bowl” you may have come across two types of products. “Dolsot” is made from stone (usually granite) whereas the Stone bowl that is made of clay and is glaze-fired in heat over 1200℃ has its own name; it is called “Ddukbaegi”. Even in Korea, the names are mixed up sometimes and are used freely because of their similarity in serving the same purpose of producing delicious, hot, boiling or sizzling food that can be served to the table. Both bowls retain heat, even when they are off the stove so food arrives at the table when it is hot.

Ddukbaegis are being widely used in Korea due to the practicality and efficiency. They are lighter and easier to maintain compared to Dolsots. Although Dolsots provide a different rice flavour due to the natural stone, they require additional care and management. Here at LaLa Swallow we have imported and curated high-quality, authentic Ddukbaegis to enhance your cooking experience.

We welcome any questions and queries you may have about our Ddukbaegis. We also encourage you to delve deeper into the charm of Ddukbaegis by exploring the different Korean recipes and blogs available on our website!