# Onggi

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Type of Korean earthenware

Onggi Hangul 옹기 Hanja 甕器 RR onggi MR onggi

***Onggi*** ([Korean](/source/Korean_language): 옹기) is [earthenware](/source/Earthenware) extensively used as [tableware](/source/Tableware) and storage containers in [Korea](/source/Korea). The term includes both [unglazed](/source/Ceramic_glaze) earthenware, fired near 600 to 700[°C](/source/%C2%B0C), and [pottery](/source/Pottery) with a dark brown [glaze](/source/Ceramic_glaze) fired at over 1100 °C.[1] *Onggi* have been used continuously from prehistoric Korean states to the modern day; however, they primarily see use as traditional storage and ornaments today.

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](/source/National_Museum_of_Korea).[2]

The origin of *onggi* dates to around 4000 to 5000 BCE.[3] The types of earthenware include patternless, [*mumun*](/source/Mumun_pottery_period), and a red-and-black variety. The patternless earthenware is made with lumps of [clay](/source/Clay) and fine sand. The predecessor of [Goryeo](/source/Goryeo) [celadon](/source/Celadon) and [Joseon white porcelain](/source/Joseon_white_porcelain), the black/red earthenware excludes any sand in its creation process. The earthenware's color is determined by both the [iron](/source/Iron) content of the clay and the method used to fire it. The modern onggi shape dates back from the [Joseon](/source/Joseon) era

Onggi clay pots Jeonju, Korea

## History

*Ong* (옹; 甕, 瓮) refers to a clay jar.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

Pottery has been used on the Korean peninsula since prehistoric times for food storage. In the [Three Kingdoms](/source/Three_Kingdoms) period, images of large and small pottery appear on the murals of [Anak Tomb No. 3](/source/Anak_Tomb_No._3) in [Goguryeo](/source/Goguryeo), and in [Baekje](/source/Baekje) and [Silla](/source/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. According to the historical text *[Kyŏngguk taejŏn](/source/Ky%C5%8Fngguk_taej%C5%8Fn)*, during the early [Joseon](/source/Joseon) period, there were 104 *onggi* craftspeople (옹장) in fourteen institutions, including [Bongeunsa](/source/Bongeunsa).[4]

Many records about onggi are found in *Sejong Sillok Jiriji* (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](/source/Jinju)-mok, [Gyeongsang Province](/source/Gyeongsang)".[5]

Korea has long been known for its fermented foods made in *onggi*. A passage from the [Records of the Three Kingdoms](/source/Records_of_the_Three_Kingdoms) reads: "[Goguryeo](/source/Goguryeo) people have a custom of making fermented foods".[6]

## Uses

*Onggi* has a more microporous structure than [porcelain](/source/Porcelain). This feature facilitates [fermentation of food](/source/Fermentation_in_food_processing). Food commonly made in *onggi* includes [gochujang](/source/Gochujang), [doenjang](/source/Doenjang), [kimchi](/source/Kimchi), and [soy sauce](/source/Soy_sauce). With proper [porosity](/source/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.[7]

The abundance of [soybeans](/source/Soybean), which grow naturally in Korea, fresh resources from the sea surrounding the [Korean Peninsula](/source/Korean_Peninsula), and a proper climate for [microbial](/source/Microorganism) 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](/source/Korean_cuisine). Large *onggi* ware were typically stored on a [jangdokdae](/source/Jangdokdae), an elevated floor near the house.[8]

## Features

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

### 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.[12]

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.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

### Porosity

Before firing, the *onggijang* (*onggi* craftsperson) [glazes](/source/Ceramic_glaze) its surface. This glaze plays a key role in providing a waterproof surface and preventing leaks. Additionally before firing a large amount of sand particles are added to the body of the clay, acting as passages for air. This way, air but not water can pass through the pottery. Koreans describe this phenomenon as "*onggi* breathing". This property contributes to its widespread use in making fermented foods.[13][14]

### 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, ink pads, and ceremonial instruments and percussion instruments such as cans, onion jugs, and wind instruments.[15][16]

## 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. Once 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 will be 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.[17]

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 on the ground into a plank shape. This is referred to as *Panzhangjil* (판장질). Afterwards, it is 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* craftsperson) was designated as [Intangible Cultural Heritage](/source/Intangible_Cultural_Heritage_(South_Korea)) No. 96.[18][19]

## See also

- [Korea tradition](/source/Culture_of_Korea)

- [Korean pottery and porcelain](/source/Korean_pottery_and_porcelain)

- [Earthenware](/source/Earthenware) – Nonvitreous pottery

- [Jangdokdae](/source/Jangdokdae) – Outdoor space for food storage in Korean culture

- [Korea](/source/Korea) – Region in East Asia

- [Pithos](/source/Pithos) – Ancient Greek storage container

## References

1. **[^](#cite_ref-1)** 이, 종호 (2004-07-09). [숨쉬는 그릇 옹기](https://news.naver.com/main/read.nhn?mode=LSD&mid=sec&sid1=117&oid=078&aid=0000002069) [A breathing vessel, Onggi]. *[Naver News](/source/Naver_News)*.

1. **[^](#cite_ref-FOOTNOTESayers198718_2-0)** [Sayers 1987](#CITEREFSayers1987), p. 18.

1. **[^](#cite_ref-FOOTNOTEMoonOh200474–91_3-0)** [Moon & Oh 2004](#CITEREFMoonOh2004), pp. 74–91.

1. **[^](#cite_ref-4)** 조, 정현 (1987). *《옹기소론(甕器小論)》*. 이화여자대학교 미술대학.{{[cite book](https://en.wikipedia.org/wiki/Template:Cite_book)}}: CS1 maint: location missing publisher ([link](https://en.wikipedia.org/wiki/Category:CS1_maint:_location_missing_publisher))

1. **[^](#cite_ref-FOOTNOTELeeChung199316_5-0)** [Lee & Chung 1993](#CITEREFLeeChung1993), p. 16.

1. **[^](#cite_ref-FOOTNOTELeeChung1993100_6-0)** [Lee & Chung 1993](#CITEREFLeeChung1993), p. 100.

1. **[^](#cite_ref-7)** Changwon Jeonmun Daehak, 7, 39–64.

1. **[^](#cite_ref-8)** 문, 소운 (2017-12-05). [김칫독](https://www.ksilbo.co.kr/news/articleView.html?idxno=622220) [Kimchi Jangdokdae]. *경상일보*.

1. **[^](#cite_ref-FOOTNOTEJeong1998138_9-0)** [Jeong 1998](#CITEREFJeong1998), p. 138.

1. **[^](#cite_ref-FOOTNOTEJeong1998132_10-0)** [Jeong 1998](#CITEREFJeong1998), p. 132.

1. **[^](#cite_ref-11)** 이, 종근 (2014-01-06). [옹기의 수수함과 소박한 멋](https://www.sjbnews.com/news/news.php?number=516584&year=2014) [The simplicity and snazziness of the Onggi]. *새전북신문*. [Archived](https://web.archive.org/web/20181124162200/http://www.sjbnews.com/news/articleView.html?idxno=450774) from the original on 2018-11-24. Retrieved 2018-12-18.

1. **[^](#cite_ref-12)** 문, 재원 (2018-12-12). [장독에 담긴 한국의 맛](http://www.upinews.kr/news/newsview.php?ncode=1065541608878244) [The Korean flavor in Onggi]. *UPI뉴스*. [Archived](https://web.archive.org/web/20181218193425/http://www.upinews.kr/news/newsview.php?ncode=1065541608878244) from the original on 2018-12-18. Retrieved 2018-12-18.

1. **[^](#cite_ref-13)** 서, 진발 (2008-10-10). [옹기 발효기능 탁월](https://n.news.naver.com/mnews/article/001/0002307719) [Excellent in the fermentation of the Onggi]. *[Yonhap News Agency](/source/Yonhap_News_Agency)*. [Archived](https://web.archive.org/web/20250511082808/https://n.news.naver.com/mnews/article/001/0002307719) from the original on 2025-05-11. Retrieved 2024-12-10.

1. **[^](#cite_ref-14)** 문, 소운 (2017-02-14). [옹기에 담긴 그림](https://www.ksilbo.co.kr/news/articleView.html?idxno=578399) [An Onggi picture] (in Korean).

1. **[^](#cite_ref-15)** Robert sayers and Ralph Rangler, Smithsonian Folklif (1987). *《The Korean Onggi potlei》*. Washington D.C, Smithsonian lnstitute Press.

1. **[^](#cite_ref-16)** 김, 종욱 (2018-10-15). [세월의흔적,옹기](http://news.imaeil.com/Life/2018101215232822585) [Traces of time, Onggi]. *[Maeil Shinmun](https://en.wikipedia.org/w/index.php?title=Maeil_Shinmun&action=edit&redlink=1)*. [Archived](https://web.archive.org/web/20201114052613/http://news.imaeil.com/Life/2018101215232822585) from the original on 2020-11-14. Retrieved 2018-12-18.

1. **[^](#cite_ref-17)** 이, 성규 (2018-11-06). [옹기는 왜 배불뚝이일까](http://www.newsroad.co.kr/news/articleView.html?idxno=10424) [Why Onggi is portly?]. *뉴스로드*. [Archived](https://web.archive.org/web/20181124105731/http://www.newsroad.co.kr/news/articleView.html?idxno=10424) from the original on 2018-11-24. Retrieved 2018-12-18.

1. **[^](#cite_ref-18)** [옹기(onggi)](https://terms.naver.com/entry.nhn?docId=1129150&cid=40942&categoryId=32154). *[Doopedia](/source/Doopedia)*. [Archived](https://web.archive.org/web/20201116110347/https://terms.naver.com/entry.nhn?docId=1129150&cid=40942&categoryId=32154) from the original on 2020-11-16. Retrieved 2018-12-18.

1. **[^](#cite_ref-19)** 윤, 기득 (2018-07-09). [장인의 숨결을 찾아](http://www.iusm.co.kr/news/articleView.html?idxno=807260) [Searching of Onggi master's breath]. *울산매일*. [Archived](https://web.archive.org/web/20200920145506/http://www.iusm.co.kr/news/articleView.html?idxno=807260) from the original on 2020-09-20. Retrieved 2018-12-18.

### Sources

- Changwon Moonsung University (October 2004), [발효식품의 품질에 미치는 옹기의 물성평가](https://scienceon.kisti.re.kr/srch/selectPORSrchReport.do?cn=TRKO201400023432) [*Property Evaluation of Onggi on Quality of Fermentation Food*] (in Korean)

- 정, 병락 (1998). 옹기와의대화 [*Conversation with Onggi*]. 동광출판사. [OCLC](/source/OCLC_(identifier)) [41132937](https://search.worldcat.org/oclc/41132937).

- Lee, Hoonseok; [Chung, Chung](/source/Chung_Yangmo) (1993). *Onggi*. Daewonsa. [OCLC](/source/OCLC_(identifier)) [27170579](https://search.worldcat.org/oclc/27170579).

- Moon, Yongrin 문용린; Oh, Hyeonseok 오현석 (2004). *A study on the actual state of scarce resources and the extinctive process*. Gyoyuk Gwahak Gisulbu 교육기술과학부. [Ministry of Education, Science and Technology].

- Sayers, Robert (1987). [*The Korean Onggi Potter*](http://www.sil.si.edu/smithsoniancontributions/Folklife/pdf_lo/SCFS-0005.pdf) (PDF). Smithsonian Institution Press.

## External links

Wikimedia Commons has media related to [Onggi](https://commons.wikimedia.org/wiki/Category:Onggi).

- [Ulsan onggi festival](https://www.ulsanonggi.or.kr/)

- [Oegosan onggi village (Ulsan)](https://www.ulju.ulsan.kr/onggi/)

v t e Korean pottery and porcelain Ancient pottery Yunggimun Jeulmun Mumun Ceramics Goryeo Buncheong Porcelain Joseon white Blue and white Objects Dragon jar maebyeong Moon jar onggi ttukbaegi

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Adapted from the Wikipedia article [Onggi](https://en.wikipedia.org/wiki/Onggi) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Onggi?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.