Ttukbaegi

A small, thick earthenware pot, used to cook and serve individual portions of stew (particularly jjigae) at a rolling boil directly at the table, retaining heat long after being removed from direct heat.

Material & Construction

Unglazed or minimally glazed thick earthenware, specifically valued for its heat retention rather than even heat distribution.

Traditional Uses

Cooking and serving individual stews (doenjang jjigae, sundubu jjigae) at a vigorous boil that continues at the table well after leaving the stovetop.

Modern Availability / Equivalents

Widely available through Korean kitchenware suppliers; a small, heavy saucepan can substitute functionally, though without the extended tableside heat retention.

Care & Maintenance

Season before first use per manufacturer instructions; always heat and cool gradually to avoid cracking the thick earthenware.