People assume there is a restaurant kitchen behind the weekly menu. There is not. Every box is cooked in a home kitchen on a domestic hob, and the list of equipment is short on purpose. Everything on the equipment page is there because it gets used most weeks, not because it is impressive.
The carbon steel wok does most of the work. Thirty four centimetres, flat bottomed so it sits properly on a normal hob, and pre-seasoned so it is usable the day it arrives. Carbon steel takes the kind of heat that non-stick is never allowed to reach, which is the whole point of a stir fry, and it gets better the more it is used rather than worse. It costs a fraction of the pans people agonise over.
There is one knife. A santoku handles vegetables, meat and herbs, and a single sharp knife beats a block of blunt ones every time. Next to it sit the boring things that quietly save the food: a salad spinner, because wet leaves will wreck a bento by lunchtime, a julienne peeler that turns carrot into something worth eating in ten seconds, a silicone spatula that gets every last bit of sauce out of the pan, and a measuring jar for the dressings that need to taste the same every week.
The two litre preserving jar is for kimchi. Glass, wide mouthed and properly sealed, so the vegetables can be pushed down under the brine and left alone. Anything sitting above the liquid spoils, which is the only real way to ruin a batch. More on that in keeping your kimchi alive at home.
Two pantry items count as equipment because nothing works without them. Good fish sauce, used as seasoning rather than a flavour in its own right, and a proper bag of Korean chilli flakes. Buy the large bag of gochugaru. It looks absurd until the third batch of kimchi, and the small supermarket packets are usually stale and twice the price by weight.
That is the whole list. None of it needs replacing every year, most of it improves with use, and all of it fits in a normal kitchen. If you are building up your own, the wok and the knife first, and the rest as you find you want it.