Crafting Elegance, Bangjja Yugi: The Timeless Artistry Behind Korea's Golden Tableware

Even if you haven't heard of Bangjja Yugi, you might have seen the shiny golden plates in Korean restaurants or in posts related to Korean cuisine. Bangjja Yugi is a unique technology and a way of life that has long been responsible for Korea's culinary culture.

The New York Times

People who have tasted dishes made with Bangjja Yugi can immediately tell how difficult it is to produce such items. Despite their weight and solidity, they have a clean feeling. Why do Koreans use Bangjja Yugi? And why has Bangjja Yugi been loved in Korea for so long? Let's find out.

The New York Times

The process of making Bangjja Yugi is as follows: Copper and tin are mixed in a ratio of 78:22 and melted at a temperature of 1200-1300 degrees Celsius. As copper and tin melt together, they become bronze. If the ratio is even slightly off or if different alloys are mixed, they may crack during the process. Then, this mixture is placed in a mold to create a round shape called "baduk," which is used to make various products.

After shaping the baduk with presses and various machines, it needs to undergo repeated annealing. This involves heating and dipping it in water repeatedly. Through this process, the vessel becomes very strong, and even hitting it with a hammer won't break it easily. Organic materials that have never been annealed can be easily broken with a hammer, but properly annealed ones remain intact even when struck.

Cultural Heritage Administration


Cultural Heritage Administration

Cultural Heritage Administration

Afterward, scratching the surface with a blade smoothens it, giving it a lustrous appearance different from the dull iron color of the original bronze.

Cultural Heritage Administration

Due to the complex process involving multiple people, it requires highly skilled craftsmanship. In the traditional method, several people work together, repeatedly hammering and annealing in a furnace and cold water. This is no easy task. Typically, commercially available Bangjja Yugi tableware is made using presses, while items for exhibitions or special occasions are hammered. Bangjja Yugi is not only used for tableware but also for making Korean traditional percussion instruments.

Cultural Heritage Administration

Utensils made of Bangjja Yugi can be used for a long time without discoloration or deformation. Therefore, Bangjja Yugi bowls and spoons were used for generations. It's not just about being sturdy; according to various studies, Bangjja Yugi has been found to inhibit the growth and kill various bacteria that cause food poisoning.

This can be attributed to the properties of copper. However, if the copper content is 100%, it may lose its strength and cause corrosion, potentially harming human health. Hence, the ratio of copper to tin in Bangjja Yugi is crucial. The combination of 72% copper and 22% tin embodies the wisdom of Korean ancestors.

Bangjja Yugi has a long history in Korea. Its history dates back to the Bronze Age, and during the Silla Dynasty, there were specialized institutions for making it. Although the technology seemed to decline during the Joseon Dynasty, it regained popularity in the 18th century, with aristocrats commissioning its production in Anseong.

Anui-myeon, Hamyang-gun, Gyeongsangnam-do as been known as the birthplace of creating Yugi since the Silla Dynasty, Cultural Heritage Administration

According to the <Gyeongguk Daejeon> written during the Joseon Dynasty, there were Bangjja Yugi workshops in Jeonju and Namwon in Jeollabuk-do Province. Currently, Hamyang County in Gyeongsangnam-do and Kimcheon City in Gyeongsangbuk-do are regions where instruments and tableware are actively produced using the Bangjja technique.

In Korea, artisans skilled in Bangjja Yugi are called Bangjja Yugi experts, and it is designated as a National Intangible Cultural Property. It can be said that Bangjja Yugi is a proud and sophisticated tableware that embodies Korea's technological prowess.

Cultural Heritage Administration

As Korean cuisine gains global recognition, there's a wonderful opportunity to appreciate not just the delicious dishes but also the vessels and utensils used to serve and enjoy them. This gentle exploration can lead to a deeper understanding and appreciation of Korean culture.