Introducing the Onggi Trilogy 옹기
We’ve been fermenting ganjang, doenjang and gochujang since the early days of Bokman, having learnt the traditional techniques from the artisan Jo Suk Ja during the year before we left Seoul. She showed us the importance of using onggi (traditional clay fermentation vessels) to the process and we brought back a small number in various sizes when we moved to the UK. Until recently our production was limited to these.
That all changed in January this year when 6 new artisan Onggi from Heegun Clayworks, we had selected on our last trip to Korea arrived in Bristol. We immediately set to work using these large, handmade vessels to make ferments for use in our cooking at Dongnae.
Select photo credits to James Pearson Howes