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The Origin and Function of Bangjja Yukgi

  • Writing language: Korean
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Summarized by durumis AI

  • Bangjja Yukgi is a type of Yukgi made by hammering molten copper at temperatures between 1200 and 1600 degrees Celsius. It boasts superior luster and durability compared to cast Yukgi, and its non-toxicity makes it suitable for use as tableware.
  • Yukgi contains virtually no harmful ingredients, has excellent sterilization capabilities, extends the storage life of food, and helps maintain food temperatures so that it can be enjoyed deliciously.
  • In particular, Yukgi has the effect of removing food poisoning bacteria, making it a good choice for safe and hygienic eating habits.


What is Bangjja Yukgi?


Yukgi is classified into three types depending on the method of making it.

'Jumeol Yukgi', a type that is made by pouring molten metal into a mold, 'Bangjja Yukgi', which is made by hammering a metal to shape it,

'Banbangjja', which is made using both casting and hammering methods.


'Bangjja Yukgi' is made by hammering an alloy of 78% copper and 22% tin melted at a high temperature of 1200°C ~ 1600°C.

It is made by repeatedly hammering and quenching in cold water.

It is not bent or broken, has a higher gloss than other Yukgi, and is non-toxic, so it is used for tableware, cutlery, dishes, etc.


Functions of Yukgi


1. It is almost free of harmful substances.

Since Yukgi dishes are made at high temperatures, it is almost impossible to detect harmful substances.

Also, the copper used in making Yukgi dishes has the effect of eliminating food poisoning bacteria.


2. It has excellent sterilization function.

Yukgi dishes have excellent sterilization function. If you store vegetables or fruits in Yukgi dishes,

they will last much longer than if they are stored in ordinary dishes.

3. It maintains the temperature of food.

Due to the nature of the Yukgi material, it maintains the temperature of food, keeping hot food warm and cold food cold.

It keeps the food at the most delicious temperature.


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