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옹기 Onggi is a Korean earthenware and also known as breathing vessels. It has been used as a traditional dishware since The Three Kingdoms period. Onggi is also use as a food container to assist the fermentation of Korean fermented food such as kimchi, an earthenware pot (to hold jiggae) named ttukbaegi or as a rice cakes steamer (siru).
The making of onggi :
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Korean porcelain (Jagi) made with the beauty and high quality. Jagi can be devided into few types such as :
백자baekja (white porcelain or white celadon) with simple and elegant characteristic. White porcelain appeared in the early 16th Century and like the earlier brown porcelain, was widely manufactured and used by the common people throughout Korea.
분청 buncheong sagi (brown celadon), this type of porcelain appeared during the middle 15th Century and became the standard for daily use by the people of the period.
청자 cheongja (green celadon) developed during The Goryeo Dynasty. This porcelain has delicate patterns that add to its artistic mystique.
|Photo : komusin.pe.kr|
|Photo : koreantemplecuisine.net|
Mokgi lets the natural beauty of wood shine through by applying lacquer- a natural varnish- to the wood. It also brings out the unique scent and the natural grains of wood. It is often used as a Baru, the traditional bowl used by Buddhist monks when making an offering to Buddha. In ordinary households, it is used in acentral rites ceremonies.
The making of mokgi :
Yugi is the Korean brassware which boasts a subtle dignity with its soft sheen, it is Korea's traditional dishware and has been used for more than a millennium. Serving meals in polished yugi is enough to make guests feel cordially received. It takes the handcrafting skills of an artisan to make yugi out of an alloy of copper and other metals. Apart from its artistic quality, however, yugi is also a highly functional dishware that has a sterilizing and disinfecting effect, killing over 99% of harmful germs. Furthermore, it maintains the food temperature until the meal is finished or maintaining the cold food to stay cold and the warm food to stay warm. What I've seen in this video, making the brassware is the most difficult and needs extra effort and extra work. But when we see the finish goods, honestly I'm very speachless. It is so gorgeous look dishware and beautiful!
The brassware process :
After writing this article, I can make a conclusion, it's not easy to make them. Korean dishware is not only just a dishware but it is an artwork and has a historical value. It is made by process step by step in long term of timeline. Machinery also made a good contribution to the process.
Source and references :
Korean Food The Originality
Video credits on Youtube :
옹기이야기 uploaded by wwwculture1 on Youtube.
Baru movie.mp4 uploaded by meotjit on Youtube.0815 직업의 세계, 두드림의 미학, 유기장 이봉주 1부 1 uploaded by dinoston
0815 직업의 세계, 두드림의 미학, 유기장 이봉주 2부 1 uploaded by dinoston
0815 직업의 세계, 두드림의 미학, 유기장 이봉주 2부 2 uploaded by dinoston