This is a specialized kind of pan that many Korean dakgalbi restaurants use. It’s wide and flat and perfect for making dakgalbi for a small group of people. It can be hard to find outside of Korea, and I bought this one in Lotte Kitchen World in Los Angeles, a restaurant supply store.
It’s nice to have, but you don’t need this pan to make dakgalbi. Any pan will do.
@golem09
The pan appears to be carbon steel. They just need to be seasoned. I’m going to try it with a 10″ carbon steel skillet I already have. If it doesn’t work out I may look at a carbon steel paella pan. They look very similar.
Are these kinds of pans supposed to be coated or just raw metal?