Fermentation barrels in Namsan Gugakdang, Seoul, are a beautiful glimpse into Korea’s culinary traditions. These large brown clay vessels, called onggi, have been used for centuries to ferment staples like kimchi, doenjang (soybean paste), and gochujang (red pepper paste). The breathable clay helps the ingredients ferment naturally, giving Korean food its deep, rich flavor. An interesting fact: onggi jars are so well-designed that their micro-airflow system actually supports beneficial bacteria while keeping harmful ones out, making them a natural fridge long before modern refrigeration existed. And somewhere beneath the row of these historic barrels, one of our little penguin stones is quietly hiding, keeping watch over Seoul’s timeless food traditions.
Last known location – 37.5597301N, 126.9946899E
