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FOOD
Ceramic Pots — Natural Preservers
People visiting Korea’s countryside might be surprised to discover rows
upon rows of large and small, brown earthenware pots situated on platforms.
Spices and seasonings used to make Korean food are pickled and
preserved in these pots, which include hangari and onggi (pots typically smaller
than hangari).
One factor that helps preserve the food or ingredients contained within is
that the pots, despite the fluctuating temperatures of the seasons, tend to retain
a constant temperature on the inside. This allows for the flavor of the seasonings,
sauces and pickled foods to be retained for several years.
While Korean housewives may add the devotion needed to make a dish
complete, it would not be a stretch to say that these pots give birth to the very
aromas and flavors found on Korean tables.
1 Traditional soy sauce pots in Korea are
usually very wide in the middle. The
wider the pot is, the better it will retain
the proper temperature inside the pot.
2 Gochujang, or red pepper paste, is
made annually and preserved in
medium-sized pots. The medium-sized
pots are placed in the front row or in
the corner for convenient access.
3 The taste of doenjang, or soybean
paste, is enhanced by sunlight. In
addition, sunlight also prevents
doenjang from going moldy. Therefore,
Koreans typically open the lid of the
jar on sunny days.
4 Hangari, or ceramic pots, are used to
preserve kimchi, gochujang, and
doenjang, which are made in
accordance with the four seasons. The
condiments used to make kimchi, such
as salt and red pepper powder, are also
stored in hangari.
5 Since rice is a major staple of the
Korean diet, these large-sized ceramic
pots (sometimes called ssaldok, or rice
pots) are used to store this essential
grain. The pots prevent rice from
decaying and being spoiled by insects.
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Pot Arrangement
and Functions
Korean earthenware pots are typically
lined up (with larger pots
placed behind smaller ones for
convenience) in two or three rows
in well-ventilated areas with plenty
of sunlight. This allows air and
moisture to slowly seep through
the walls of pots, which enhances
the flavor of the food that is contained
within.
Over time, these pots have been
known to help filter away toxins
that are hazardous to humans.
Having foods ferment inside pots
for a long time ensures that the pot
will retain the fresh quality of the
food.
Source: Korea Tourism Organization
52 KOREA SEPTEMBER 2008
SEPTEMBER 2008 KOREA 53