Use a small pot or earthenware pot to serve. For individual servings it’s just like they do at Korean restaurants. This is a great weeknight meal—fast, healthy, and deeply satisfying.

For more than a thousand years, the spicy, pungent Korean cabbage dish known as kimchi was fermented in earthenware vessels called “onggi.” Now, a pair of mechanical engineers have unraveled ...

The history of Korean ceramics stretches all the way back to 8,000 B.C., the Neolithic period, marked by the emergence of “yunggimun” pottery, or earthenware decorated with raised patterns and ...