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Korea

The earliest uses of chopsticks in Korea seem to date back to the Three Kingdoms of Korea with the oldest chopsticks excavated from the royal tomb of Baekje. Chopsticks used by Koreans are often made of metal. It is believed that the uses of metallic chopsticks evolved from the royal practice of using silver chopsticks to detect poison in food, but the exact reason is debated. Depending on the historical era, the metallic composition of Korean chopsticks varied. In the past, such as during the Goryeo era, chopsticks were made of bronze. During the Joseon era, chopsticks used by royalty were made of silver, as its oxidizing properties could often be used to detect whether or not food intended for royals had been tampered with. In the present day, the majority of Korean metal chopsticks are made of stainless steel. Due to metal's slippery nature, the chopsticks are stamped flat for better gripping. High-end sets, such as those intended as gifts, are often made of sterling silver. Chopsticks made of varying woods (typically bamboo) are also common in Korea. Many Korean chopsticks are ornately decorated at the grip.

In North and South Korea, chopsticks of medium-length with a small, flat rectangular shape are paired with a spoon, made of the same material. The set is called sujeo, a portmanteau of the Korean words for spoon and chopsticks. This (the historical extensive use of a spoon in addition to chopsticks) is also a feature unique to Korea; most chopstick-using countries have either eliminated the use of spoons, or have limited their use as eating utensils. It is traditional to rest sujeo on spoon and chopstick rest, so chopsticks and the spoon do not touch the table surface.

In the past, materials for sujeo varied with social class: Sujeo used in the court were made with gold, silver, or cloisonné, while commoners used brass or wooden sujeo. Today, sujeo is usually made with stainless steel, although bangjja is also popular in more traditional settings.