Onggi is earthenware extensively used as tableware and storage containers in Korea. The term includes both unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown glaze fired at over 1100 °C. Onggi have been used continuously from prehistoric Korean states to the modern day; however, they primarily see use as traditional storage and ornaments today.

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.