Onggi Jar
1991 (made)
| Artist/Maker | |
| Place of origin |
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.
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.
Object details
| Categories | |
| Object type | |
| Parts | This object consists of 2 parts.
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| Materials and techniques | Glazed stoneware |
| Brief description | Onggi storage jar for pickles and sauces, Pak Na-sôp, Korea, 1991-2 |
| 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 |
| Dimensions |
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| Summary | 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. |
| Collection | |
| Accession number | FE.433:1, 2-1992 |
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| Record created | April 6, 2000 |
| Record URL |
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