Ttukbaegi


A ttukbaegi is a type of oji-gureut, which is an onggi coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware-cum-serveware used for various jjigae, gukbap, or other boiled dishes in Korean cuisine. As a ttukbaegi retains heat and does not cool off as soon as removed from the stove, stews and soups in ttukbaegi usually arrive at the table at a bubbling boil.

History

The Ttukbaegi dates from the Goryeo Dynasty and has been widely used from the Joseon Dynasty up to the present day. In the Goryeo-period poem "This month", the phrase "White-makgeolli is brought to the Ttukbaegi" indicates the existence and common use of Ttukbaegi.

Kinds

The ttukbaegi can be classified according to the production process and usage.

Classification according to production process

As ttukbaegi is considered a crude pottery, people use the proverb "Soybean paste stew tastes better than a ttukbaegi looks. " to say that you shouldn't prejudge the content by the humble outward appearance.

Gallery