Ttukbaegi

Ttukbaegi
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, 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 (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.

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.)" to say that you shouldn't prejudge the content by the humble outward appearance.

Sundubu-jjigae served in ttukbaegi

Kimchi-jjigae still boiling in ttukbaegi

Gyeran-jjim boiled and fluffed in ttukbaegi