Bosigi is a bowl used for serving liquid-based side dishes and stew such as kimchi and jjigae on a dining table or a liquor table. Bosigi is relatively deep, unlike jaengcheop, a shallow bowl for dry side dishes. It varied in size, some with a lid and others without, and was made of brass or porcelain. Since foreign food began to be introduced in Korea during the 20th century, the shape of bosigi became more diverse, with new designs added to existing ones. The traditional table setting, which became standardized in the Joseon Dynasty, was classified according to the number of side dishes; as three-cheop (unit of side dishes) including one kimchi bosigi; five-cheop including one kimchi bosigi and one jochibo, a bowl for serving stew; and seven-cheop or more including two kimchi bosigi and two jochibo.