Ttukbaegi

Ttukbaegi is a traditional Korean earthenware pot used for cooking and serving hot dishes. It is made from clay and is known for its heat retention properties.

History

The use of Ttukbaegi in Korean cuisine dates back to the Three Kingdoms period (57 BC – 668 AD). The pot was traditionally used to cook and serve stews, soups, and porridges. The heat retention properties of the pot allow the food to remain hot for a longer period of time.

Design

The Ttukbaegi is typically round in shape with a small base that expands to a wider top. It has a lid and two small handles on the sides for easy handling. The pot is usually glazed on the outside but unglazed on the inside to allow for better heat absorption and distribution.

Usage

In Korean cuisine, the Ttukbaegi is used to cook and serve a variety of dishes. Some of the most popular dishes prepared in a ttukbaegi include sundubu-jjigae (soft tofu stew), dakjuk (chicken porridge), and dolsot-bibimbap (hot stone pot mixed rice). The pot is placed directly on the stove and the food is served in the same pot, often still bubbling from the heat.

Care and Maintenance

Caring for a Ttukbaegi involves regular cleaning with warm water and a soft sponge. It is not recommended to use soap or harsh cleaning agents as they can seep into the porous clay and affect the taste of the food. The pot should be dried thoroughly before storage to prevent mold growth.

See Also

• Korean cuisine
• Earthenware
• Dolsot