Jangdokdae
| Jangdokdae | |
 Jangdokdae at Gyeongbok palace in Seoul | |
| Korean name | |
|---|---|
| Hangul | |
| Hanja | 醬-臺[1] |
| Revised Romanization | jangdokdae |
| McCune–Reischauer | changtoktae |
In Korean culture, Jangdokdae (Hangul: 장독대) or Jangttokttae is an outside space, most frequently a terrace, used to store or ferment food. Foods such as Kimchi, soybeans, grains, and bean and red pepper paste, are placed in Jangdok (or Onggi) earthenware jars which are then placed on the Jangdokdae.[2]
Jangdok (Hangul: 장독) means "crock" (for condiments and soy sauce)[3] and dae (Hangul: 대) means "place", "support"... so jangdokdae (Hangul: 장독대) means "place for jangdok(s)". The jars are called hangari (Hangul: 항아리)[4] or onggi (Hangul: 옹기).[5]
This place is commonly found directly near traditional Korean houses, more precisely near the kitchen. Sunshine and ventilation are key aspects in the location choice, so that foods can be preserved and kept fresh.[5] Well-preserved ingredients may stay for several years in the jars.
The similar terraces of royal palaces were called yeomgo (염고) and were supervised by a court lady, called janggo mama (장고 마마).[6]
See also
References
- ^ "장독대". Naver Hanja Dictionary. Retrieved 2017-02-20.
- ^ Korean Culture and Information Service (KOCIS). "The Wonders of the jangdokdae". Korea.net. Retrieved 10 December 2014.
- ^ "장독 醬-". Naver Dictionary. Retrieved 2017-02-20.
- ^ "Rice Cake and Traditional Kitchen Utensils Museum". My Korean Kitchen. 7 March 2007. Retrieved 10 December 2014.
- ^ a b "Korea Information". Asia-planet.net. Archived from the original on 4 March 2016. Retrieved 10 December 2014.
- ^ Sunhwa Rha (2006). Pottery: Korean Traditional Handicrafts. Ewha Womans University Press. p. 119. ISBN 9788973006823.
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