| Ttukbaegi | |
 Two jjigae (stew) served in ttukbaegi | |
| Korean name | |
|---|---|
| Hangul | 뚝배기 |
| 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/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]
- ^ (in Korean) "ttukbaegi" 뚝배기 [stone pot]. Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved 1 March 2017.
- ^ Suh, Cheong-Soo; Rowan, Bernard; Cho, Yoon-jung, eds. (2004). An Encyclopaedia of Korean Culture (English ed.). Seoul: Hansebon. p. 41. ISBN 9788995135242.
- ^ Lee, Jin-hyuk; Mouat, Colin A. (2014). Korean Handicrafts: Art in Everyday Life. Seoul: Seoul Selection. ISBN 9788997639540.
- ^ 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. 20. Ajou University Museum of Tools: 109.
- ^ Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. p. 57. ISBN 978-1-86189-348-2.
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