What is the Onggi?
Onggi is roughly categorized into glazed and unglazed types
Glazed Onggi is made by mixing mountain-sourced brown clay with wood ash in approximately equal parts
It is then fired in an oxidizing atmosphere at 1200 to 1250 degrees Celsius
Among unglazed onggi, there are two main types: red pottery and black pottery
Black pottery is produced through a reduction firing process at 800 to 1200 degrees Celsius, while
red pottery is fired in an oxidizing atmosphere using ash. Both are collectively referred to as Onggi
History and Cultural
Use of Onggi
Onggi has been produced on the Korean Peninsula for approximately 9,000 years and continues to be made today
Especially in more recent history, onggi has been widely used across Korea as a storage container for fermented foods such as kimchi, doenjang (soybean paste), gochujang (red pepper paste), and jeotgal (salted seafood)
In addition to storage, onggi has been used for water jars, transportation, and cooking vessels
It was common for a single household to use anywhere from 10 to over 100 jars
Development and Production Techniques
Many onggi workshops still operate throughout the Korean Peninsula,
ensuring a stable supply and continued evolution of production techniques
Thanks to the unique methods used in onggi making, large jars ranging from 50 cm to 150 cm in height can be produced more efficiently than with other ceramic techniques
Korean onggi production is generally divided into two main methods:
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The first method involves placing a circular clay disc on a wooden kick wheel, stacking clay slabs to form a cylinder, and then using wooden tools to beat and shape the form from both the inside and outside
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The second method is similar, but instead of slabs, clay coils are used to build up the shape
