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Korean stew-Two jjigae in ttukbaegi-01.jpg
Two jjigae (stew) served in ttukbaegi
Hangul 뚝배기
Hanja n/a
Revised Romanization ttukbaegi
McCune–Reischauer ttukpaegi
IPA [t͈uk̚.p͈ɛ̝.ɡi]

A ttukbaegi (뚝배기) is a type of oji-gureut,[1] which is an onggi coated with brown-tone ash glaze.[2][3][4] The small, black to brown earthenware vessel is a cookware-cum-serveware used for various jjigae (stew), gukbap (soup with rice), 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.[5]


As ttukbaegi is considered a crude pottery, people use the proverb "Soybean paste stew tastes better than a ttukbaegi looks. (Ttukbaegiboda jangmasi jota; 뚝배기보다 장맛이 좋다.)"[6] to say that you shouldn't prejudge the content by the humble outward appearance.[1]


See also[edit]


  1. ^ a b (Korean) "ttukbaegi" 뚝배기 [stone pot]. Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved 1 March 2017. 
  2. ^ Suh, Cheong-Soo; Rowan, Bernard; Cho, Yoon-jung, eds. (2004). An Encyclopaedia of Korean Culture (English ed.). Seoul: Hansebon. p. 41. ISBN 9788995135242. 
  3. ^ Lee, Jin-hyuk; Mouat, Colin A. (2014). Korean Handicrafts: Art in Everyday Life. Seoul: Seoul Selection. ISBN 9788997639540. 
  4. ^ Kim, Yong-ho; Lee, Yu jin (2014). "A study on the chronology of Joseon period 'onggi' found in mid-western area." (PDF). Archaeological Studies of Science and Technology. Ajou University Mueseum of Tools. 20: 109. 
  5. ^ Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. p. 57. ISBN 978-1-86189-348-2. 
  6. ^ Koehler, Robert (2010). Lee, Jin-hyuk; Mouat, Colin A. Mouat, eds. Traditional Food: A Taste of Korean Life. Seoul: Seoul Selection. ISBN 9788991913769. 

External links[edit]

Media related to Ttukbaegi at Wikimedia Commons