People visiting Korea’s countryside might be surprised to discover rows upon rows of large and small, brown earthenware pots placed on a special platform. Spices and seasonings used to make Korean food are pickled and preserved in these pots, which include hangari 항아리and onggi 옹기(pots typically smaller than hangari)

One factor that helps preserve the food and ingredients contained withing 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. Korean chili paste (Gochujang 고추장), 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 Korean soybean paste (Doenjang 된장) is enhanced by sunlight. In addition, sunlight also prevents doenjang from molding. Therefore, Koreans typically open the lid of the pots on sunny days.

Pot Arrangements 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 pots’ walls, 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 From: Korea Tourism Organization