Ttukbaegi (Korean Earthenware Pot)
地獄のように煮え滾る！韓国チゲの熱狂の舞台
Description
The iconic black/brown unglazed Korean earthenware pot. Possesses extreme heat retention, famously arriving at the table violently boiling.
Classification: Everyone, Clay Pot, Super Hot, Jjigae Exclusive
Shops selling Ttukbaegi (Korean Earthenware Pot)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Clay(Unglazed)
Instructions
- Placed directly over open flame. Boil Jjigae ingredients fiercely, then moved to a wooden trivet while still bubbling.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese individual Donabe
Pairing
Sundubu / Gyeran-jjim / Doenjang Jjigae
Trivia
[Difference] Japanese Donabe is large and communal. Ttukbaegi is strictly 'individual sized', serving directly as the diner's personal hot soup bowl.
Eating tips & etiquette
[Unique Culture] Scoop boiling soup over rice. It symbolizes the Korean aesthetic requirement that soups must be served 'dangerously hot'.
Allergen
None