Onggi

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Onggi
Korea-Hanok-Jars-Kimchi-01.jpg
Korean name
Hangul
Hanja
Revised Romanizationonggi
McCune–Reischaueronggi

Onggi (Korean: 옹기, 甕器) is Korean earthenware extensively used as tableware and storage containers in Korea. It includes both unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown glaze fired at over 1100°C.[1]

The earliest known painted representations of onggi ware from 1781, in a scene on the panel of A Pictorial Biography of Hong Yi-san, exhibited at the National Museum of Korea.[2]

The origin of onggi dates to around 4000 to 5000 BC.[3] The two types of earthenware include: patternless, mumun, and a red and black variety. The patternless earthenware is made with lumps of clay and fine sand. The predecessor of Goryeo celadon and Joseon white porcelain, the black/red earthenware excludes any sand in its creation process. The earthenware's color is determined by both the iron content of the clay and the method used to fire it. The modern onggi shape dates back from the Joseon era. Many records about onggi are found in Sejong Sillok Jiriji (Korean: 세종실록지리지, "King Sejong's Treatise on Geography"), which includes further details about Korean pottery: "There are three kilns that make the yellow onggi in Chogye-gun and Jinju-mok, Gyeongsang Province".[4]

History[]

Ong (옹) (甕, 瓮) is the Korean word for "pottery" and refers to the form of the bowl.

Pottery has been used on the Korean peninsula since prehistoric times for food storage. In the Three Kingdoms period, images of large and small pottery appear on the murals of Anak Tomb No. 3 in Goguryeo, and in Baekje, and Silla. Records indicate that they were used to store rice, liquor, oil, soy sauce, and salted fish. Onggi was also commonly used to preserve drinking water. In the early Joseon dynasty period, there were 104 'Ongjang (옹장)' in fourteen institutions such as the Bongsung temple, and there were two assistants[clarification needed] according to ≪Ggyeong-guk Dae-jeon(경국대전)≫ in Joseon. In Sung-Hyun's ≪선화봉사 고려도경 宣和奉使高麗圖經≫, "Pottery is the most necessary vessel for people. Now, in Mapo and Noryangjin, mud baking is done as a clay pot, a kind of earthenware. " Showcasing how the pottery has been used in everyday life since prehistoric times.[5]

Uses[]

Onggi has a more microporous structure than porcelain, and has been found to help the fermentation process. It is used in the preparation of gochujang (fermented chili pepper, bean and rice paste), doenjang (fermented bean paste), kimchi (fermented seasoned vegetables), and soy sauce. With proper porosity and permeability, onggi can give an optimally ripe quality to fermented foods. Fine-tuned onggi containers are highly suitable for various kinds of fermented products.[6]

Korea has always been known for fermented foods. As found in ancient Chinese historiography, specifically biographies on Wuhuan, Xianbei, and Dongyi (traditional Chinese: 烏丸鮮卑東夷傳), a section of the Records of the Three Kingdoms (The Records of The Wèi [[[traditional Chinese characters|traditional Chinese]]: 魏志]) remarks: "Goguryeo people have a custom of making fermented foods".[7]

The abundance of soybeans, which grow naturally in Korea, fresh resources from the sea surrounding the Korean Peninsula, and a proper climate for microbial development all play a significant factor in the importance and usage of fermentation for food processing. The development and refinement of onggi ware contributed to the development of fermented dishes in Korean cuisine. Large onggi ware were typically stored on a jangdokdae, an elevated floor near the house.[8]

Features[]

Onggi, made by a specialized group of workmen called onggijang (Korean: 옹기장), have been largely influenced by the characteristics and climate of the regions where they were made. As a result, the shape, size, and manufacturing method of onggi vary from region to region.[9] Nevertheless, onggi types share similarities: biodegradability, porosity, resistance to rot, as well as firmness or "vertebration".[10] Due to the low firing temperatures often used in producing onggi, they are archaeologically rarely found as the sherds eventually return to its former clay state or are used as grog. Features of Onggi include its breathability, stability, suitability for fermentation, economical price, porosity, and diverse usage.[11]

When heated to high temperature, the wall of the pottery vessel discharges the crystal water[clarification needed] it contains, generating pores that allow the air to flow between the inside and the outside. For this reason, Onggi has been recognized as a breathable vessel from an ancient period of time.[12]

The pores in the pottery wall push out impurities formed on the inner surface, allowing a longer storage duration without decay.[13]

Suitability for fermentation[]

The most significant characteristic of Korean cuisine is its use of fermented food, utilizing onggi pots for the fermentation process. Other foods and items can also be stored in containers originally meant for fermentation, such as tobacco, candlesticks, and cooked rice.[14]

Since the materials to make Onggi can be easily and cheaply obtained, Onggi has traditionally retailed at a low price, making it obtainable for the lower and middle class.

Porosity[]

Before firing, the onggijang master glazes its surface. This glaze plays a key role in providing a waterproof surface and preventing leaks. Afterwards, a large amount sand particles are added to the body of the clay, acting as passages for air. This way, air can freely move through the pottery while any water cannot- Koreans call this action "Onggi drawing breath." This is one of the most ideal reasons to use onggi when making Korean fermented foods.[15][16]

Variety of usage[]

While onggi are mainly used as food containers, they can also be used to store household appliances such as lamps, fireplaces, ashtrays, coins, and ink pads, as well as ceremonial instruments and percussion instruments such as cans, onion jugs, and wind instruments.[17][18]

Korean traditional pottery 'Onggi'

Production method[]

Onggi pots are made of clay that contains a high percentage of iron. First, the soil to make the pottery is put into the water and whipped out to remove sand and impurities. Then, when the water is removed from the resulting fine sediment, it is formed into a bowl which is then dried out in the sun. The potter dries the dried-up bowl again in the sun, washes it with a lye solution, then dries it again. The glaze that is applied to the bowl is mixed with various substances before being sifted through a sieve. After the glaze is applied to the bowl, an orchid or grass pattern is drawn on the body and the pot is air-dried thoroughly, baked in a kiln, and finished.[19]

Another process of making Onggi is to first knead the soil, dry it in the shade, cut it with a tool to form a brick shape, and then smack it the ground into a plank shape. This is referred to as Panzhangjil (판장질). Afterwards, it's placed onto a wheel and ironed (batting) with a Ddukmae (떡매). The shape of the Onggi is determined by the speed and hand movements of the wheel. Since the pottery culture seemed likely to disappear after the 1960s, due to the appearance of plastic and stainless steel bowls, the Ministry of Culture designated the Onggi Human Cultural Property in May 1989. In 1990, Onggijang (Onggi technician) was designated as Important Intangible Cultural Properties No. 96.[20][21]

Types of Onggi Pots[]

The kinds of Onggi and its usage are as follows:

  • Jang-dok (장독): a container used to store and create soy sauce. The soy sauce is created in jang-dok by adding meju(메주) in brine at the first month of the lunar year. The meju is created by boiling the beans in water during the winter solstice.

The act of putting red pepper, charcoal, and jujube in a handhold and putting gold wire on a rope and cutting and attaching a bouquet or a sword pattern is a way of saying that "the house is ruined if the taste changes."

The gold bars are intended to prevent irregularities that may be caught in the dipping sauces. The sod is always pale, meaning that the sour taste does not change at all times. The fact that the sushi line is reversed means that it will return to its original taste even if the taste has changed. Also, putting charcoal, red pepper, jujube etc was like black as charcoal, red like red pepper and sweet as sweetness.

  • Mul-hang (물항): in the past, water from the creek and community wells was used as a drinking water, so a pot was needed to store water in each house. It would stand on the side of the kitchen or was used after burying it after digging a part of the cooktop.

After Japanese colonial rule, the liquor was replaced with a standardized form of transferring alcoholic beverages, which was made by licensed sake makers.

Gimchi Jang-dok (장독)

In general, the sake used in a sake brewery is the 'sake, stone, stone, number, doo, bottle, 'Year', 'month', 'month', 'test' and so on, and sometimes the name of a zodiac or a dragon appears.

  • Ssal-hang (쌀항): used as a container for grain storage in Kwang (광) and Daechung (대청). Onggi is highly breathable and absorbent, so it has the advantage that it can be stored for longer than putting the grain in another place. As a grain storage container, toxin poison was also used a lot.[22]
  • Ddong-hang (똥항): when digging the bottom of a conventional toilet (chugan) and storing the manure by storing it, when the manure was filled in the jar, it was used as a fertilizer in the paddy fields of South Korea.
  • Mokyork-tong (목욕통): when the house was not equipped with bathing facilities, you wash your body using a spatula, which is a specially designed private bathtub. There is a small fire hole under the size enough for an adult to sit in. It was possible to use a private Shiru in such a rich house.
  • Shiru (시루): a container used to cook rice cake or rice and to raise bean sprouts. The rice paddy is broader than the height so that the rice can be ripened evenly, and the bean sprouts are tall and narrow.
  • Dong-i (동이): a container used to carry water, it is long and typically round with handles on each side. Women place a gourd out of water to keep the water from overflowing, put a toothed earring on the head and a water jar on it.[23]
  • Cheongsu-Tong-i (청수통이): a very small container with a handle on each sides, was one of the family beliefs and was used to give intelligence to the curator of the Cheongsu-tong-i.
  • Sorae-gi (소래기): depending on the area, it is also called sorae-gi, which has versatile uses, such as when a large amount of vegetables were washed or knocked down as cooking utensils during housework or as a lid of bath tubs or large jars. The diameter is much larger than the bottom diameter.
  • Nulbakji (널박지): a wide, shallow container used to wash vegetables or clothes.
  • Ombakji (옴박지): also called a boom, it is a container used to wash rice, barley, sesame, and dishes. It was also used as a form of folk belief of homicide in the house.
  • Chot-byeong (촛병): a container to put vinegar made to put liquid on the shoulder. The liquor and taste changed, and the liquor was covered with wood or straw, placed on the side of the stew, and fermented. When the candle is about to deteriorate, they put 3 bottles of yeast, 3 spoons of rice, and 3 charcoal flashed in a candle bottle.[24]
  • Jomdori (좀도리): used save food, it is a container that stores a handful of grains to prepare for rice cooking.
  • Jarabyeong (자라병): the shape of the jelly is similar to the name of the growing outdoors when you go out to drink a bottle made by twisting the paper. There is a small hole that can be opened.

This bottle, also known as the ear cup, is mainly made of liquid to make it easier for the snout to follow a small bottle.[25]

  • Guiddadanji (귀때단지): the vessel used to browse the grain or red pepper made the inner surface of the bowl bend without glazing.
  • Hwak-dok (확독): there are various sizes ranging from large, used to carry seafood to the vessels, to vessels that have been stored for a long time period.
  • Kinds of cover: Onggi lids vary in name depending on their shape. In the form of a helmet, there is a lid with a bud in the center, a lid with a trapezoidal shape, a lid with a glaze in the center and a glaze-free lid. Generally, grains and water harvests were made by knitting wooden boards or straws without using lids.
  • Jilhwaro (질화로): a container made of vine (mud) and used in the room. When lit in the kitchen, put a straw blanket here and put a bagon or a pharynx into the room.
  • Guidaeng-i (귀댕이): this jade is used to feed manure.
  • Janggun (장군): it is known as a sake general, a moth or a dragon, depending on the contents inside, such as alcohol, soy sauce, manure, and water. In the case of the muddy army, when the house was filled with manure, it was poured into the general, poured into the puddle and plowed into the puddle with the general holding the manure.[26][27][28][29]

See also[]

References[]

  1. ^ 이, 종호 (2004-07-09). "숨쉬는 그릇 옹기" [A breathing vessel, Onggi]. 네이버 뉴스.
  2. ^ Sayers, 18
  3. ^ Moon, 74-91
  4. ^ Lee and Chung, 16
  5. ^ 조, 정현 (1987). 《옹기소론(甕器小論)》. 이화여자대학교 미술대학.
  6. ^ Changwon Jeonmun Daehak, 7, 39-64.
  7. ^ Lee and Chung, 100
  8. ^ 문, 소운 (2017-12-05). "김칫독" [Kimchi Jangdokdae]. 경상일보.
  9. ^ Jeong, 138
  10. ^ Jeong, 132
  11. ^ 이, 종근 (2014-01-06). "옹기의 수수함과 소박한 멋" [The simplicity and snazziness of the Onggi]. 새전북신문.
  12. ^ 이, 윤기 (2018-07-12). "한국인들 지혜 놀라워..." [Korean Wisdom, amazing...]. news1뉴스.
  13. ^ 변, 광섭 (2017-12-05). "한국의 발효과학 옹기" [The science of fermentation in Korea,Onggi]. 충청일보.
  14. ^ 문, 재원 (2018-12-12). "장독에 담긴 한국의 맛" [The Korean flavor in Onggi]. UPI뉴스.
  15. ^ 서, 진발 (2008-10-10). "옹기 발효기능 탁월" [Excellent in the fermentation of the Onggi]. 연합뉴스.
  16. ^ 문, 소운 (2017-02-14). "옹기에 담긴 그림" [An Onggi picture].
  17. ^ Robert sayers and Ralph Rangler, Smithsonian Folklif (1987). 《The Korean Onggi potlei》. Washington D.C, Smithsonian lnstitute Press.
  18. ^ 김, 종욱 (2018-10-15). "세월의흔적,옹기" [Traces of time, Onggi]. 매일신문.
  19. ^ 이, 성규 (2018-11-06). "옹기는 왜 배불뚝이일까" [Why Onggi is portly?]. 뉴스로드.
  20. ^ 두산백과. "옹기(onggi)". Doopedia.
  21. ^ 윤, 기득 (2018-07-09). "장인의 숨결을 찾아" [Searching of Onggi master's breath]. 울산매일.
  22. ^ 이, 보은 (2018-11-01). "쌀은 옹기에 보관하세요" [Store the rice in an Onggi]. 한겨레.
  23. ^ 문, 소운 (2018-07-10). "물받이 옹기" [A water pan, Onggi]. 경상일보.
  24. ^ 이, 춘호. "땅속 옹기에서 숨쉬는 천연발효 식초" [A natural vinegar that breathes in an underground Onggi]. 2018-08-17.
  25. ^ 문, 민주 (2018-07-22). "물동이,자라병,목긴병...소박한 옹기들" [Muldong-i, Jarabyeong....simple Onggies]. 전북일보.
  26. ^ 한국회중앙연구원. "옹기". 한국민족문화대백과.
  27. ^ 윤, 용이 (1996). 《아름다운 우리 도자기》. 학고재.
  28. ^ 이훈석·정양모·정명조 (1991). 《빛깔있는 책들-옹기》. 대원사.
  29. ^ 김, 은애 (2018-07-23). "제주사람의 삶이 담긴 옹기를 만나다" [Meeting Onggi that contains life of Jeju people]. 미디어제주.
Literature
  • Changwon Jeonmun Daehak 창원전문대학 [Changwon College], "Balhyosikpumui pumjire michineun onggiui mulseongpyeongga" 발효식품의 품질에 미치는 옹기의 물성평가 [Property evaluation of onggi on the quality of fermented food]. Nongnimbu, 2004
  • Jeong Byeongrak. 옹기와의대화 [Conversation with Onggi]. Dongkwang Publisher 동광출판사. 1998. OCLC 41132937.
  • Lee Hoonseok and Chung Yangmo. Onggi. Daewonsa. 1993. OCLC 27170579.
  • Moon Yongrin 문용린 and Oh Hyeonseok 오현석, "A study on the actual state of scarce resources and the extinctive process", Gyoyuk Gwahak Gisulbu 교육기술과학부. [Ministry of Education, Science and Technology], 2004
  • Robert Sayers (1987). The Korean Onggi Potter (PDF). Smithsonian Institution Press.

External links[]

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