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Korean earthenware for the stove and table From Wikipedia, the free encyclopedia
A ttukbaegi (Korean: 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]
Ttukbaegi | |
![]() Two jjigae (stew) served in ttukbaegi | |
Korean name | |
---|---|
Hangul | 뚝배기 |
Revised Romanization | ttukbaegi |
McCune–Reischauer | ttukpaegi |
IPA | [t͈uk̚.p͈ɛ̝.ɡi] |
The ttukbaegi dates from the Goryeo Dynasty and has been widely used from the Joseon Dynasty up to the present day. In the Goryeo-period poem of Lee Dal Chung (이달충), the phrase "White-makgeolli is brought to the ttukbaegi" indicates the existence and common use of ttukbaegi. Considering that Lee Dal Chung was a figure of the Goryeo Dynasty, it can be confirmed that ttukbaegi was already made and used during the Goryeo Dynasty.[6]
Ttukbaegi was not commercialized in Jeju's food culture for long. Although it has been confirmed that it has been actively used since the Goryeo Dynasty and the Joseon Dynasty, in fact, ttukbaegi is not found in Jeju Onggi because it was not necessary to cook food using foreign earthenware in Jeju. It may have been used in some government offices and kitchens where people from outside the country came and went, but it may not have been common because it was common to use organic or white porcelain bowls without using earthenware. According to the testimonies of high-age residents who are over 90 years old in Jeju, it has been seen from time to time since liberation, but it has only been generalized for about two to 30 years. The fact that Jeju's traditional food does not have soup or stew-like food to use earthen pot also proves that Jeju Island did not traditionally use earthen pot.[7]
The ttukbaegi can be classified according to the production process and usage.
As ttukbaegi is considered a crude pottery, people use the proverb "Soybean paste stew tastes better than a ttukbaegi looks. (Ddukbaegiboda jangmas-i jota; 뚝배기보다 장맛이 좋다.)"[10] to say that you shouldn't prejudge the content by the humble outward appearance.[1]
"In the ttukbaegi, the sause is bound to boil. (Ddukbaegi-e-neun jang-eul ggeurigi maryeon ida; 뚝배기에는 장을 끓이기 마련이다.)" means that anything can only be used for its own use.
"The sound of breaking ttukbaegi. (Ddukbaegi ggaejineun sori, 뚝배기 깨지는 소리.)" means that refer to a poor and murky voice or figuratively refers to a poor singer or speaker.
"Will the wooden ttukbaegi be iron? (namu ddukbaegiga soe yangpun doelgga, 나무 뚝배기가 쇠 양푼 될까?)" is a word that implies that a bad person cannot turn into a good person.
""I broke the ttukbaegi and spilled the soup (ddukbaegi kkaego guk ssodassda, 뚝배기 깨고 국 쏟았다)" is an analogy to mean that one mistake will result in a loss many times. In the same expression, there is an idiom, someone break dok and pour their guts out.
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