Ttukbaegi
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/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.
| Ttukbaegi | |
Two jjigae (stew) served in ttukbaegi | |
| Korean name | |
|---|---|
| Hangul | 뚝배기 |
| Revised Romanization | ttukbaegi |
| McCune–Reischauer | ttukpaegi |
| IPA | [t͈uk̚.p͈ɛ̝.ɡi] |
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