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Onggi jar

Onggi jar

  • Place of origin:

    Korea (made)

  • Date:

    1991 (made)

  • Artist/Maker:

    Pak Na-sôp, born 1917 (maker)

  • Materials and Techniques:

    Glazed stoneware

  • Museum number:

    FE.433:1, 2-1992

  • Gallery location:

    Korea, Room 47g, case 7 []

Side dishes are an essential part of Korean cuisine. Jars such as these, called ‘onggi’ jars in Korean, are used to store the kimchi (pickled cabbage), turnips, bean sprouts, salted fish and condiments that are served with every meal. Traditionally, housewives made their own salted and pickled sauces in season to be stored in jars on a sunny terrace near the kitchen.

This storage jar is one of a set of eight made by prize-winning Korean potter Pak Na-sôp for the Victoria and Albert Museum in 1991. Both the vessels’ shape, with round covers and ‘button’ handles, and the technique are traditional. They were baked for seven days at 1200 degrees Centigrade in a wood fire and glazed with a characteristic rich brown wood-ash glaze. They are resonant when struck.

Physical description

One of a set of eight contemporary onggi jars, a type of traditional Korean storage jar. This has a cover and has three join lines at the shoulder, on which are diagonal notches at regular intervals. The jar is glazed inside and out. The base and neck rim are unglazed.

Colour: Dark brown

Place of Origin

Korea (made)

Date

1991 (made)

Artist/maker

Pak Na-sôp, born 1917 (maker)

Materials and Techniques

Glazed stoneware

Dimensions

Height: 74 cm, Height: 62 cm body

Descriptive line

Onggi storage jar for pickles and sauces, Pak Na-sôp, Korea, 1991-2

Materials

Stoneware

Techniques

Thrown; Glazed

Categories

Kor_load; Ph_survey; Eating; Ceramics; Containers

Collection

East Asia Collection

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