[Hallyupedia] Ttukbaegi (뚝배기)

by Yun Ji Hyun / Cha Min Kyung

Ttuk-bae-gi
[ENG] An earthenware pot used to serve various Korean cuisines

▲ This photo provided by the Asan Medical Center shows a ginseng chicken soup, which is called Samgyetang in Korean, cooked inside a ttukbaegi by Korean cook Choi Yong-jun. (PHOTO NOT FOR SALE) (Yonhap)

Ttukbaegi is a traditional Korean bowl used for boiling stews, braising, or for serving dishes such as Seolleongtang (ox bone soup), Yukgaejang (spicy beef soup), and Samgyetang (Ginseng chicken soup). The ttukbaegi is mainly dark brown in color and has a coarse exterior but a smooth texture inside. Although the shape of the bowl may vary depending on the region, it typically has a concave form so that it can hold soup or stews.

Ttukbaegi has been favored by Korean ancestors for a long time, and is still a must-have item in restaurants and households today. The price of one ttukbaegi ranges between 5,000 won and 10,000 won, which is not too expensive to use at home.

▲ The science behind Ttuk-bae-gi
Ttukbaegi, the representative tableware used by Korean people, has a crude appearance but is actually contains scientific principles no less than any other bowl or pot made of new materials like bioceramics.

 

▲ This photo provided by The National Folk Museum of Korea shows a traditional ttukbaegi. (PHOTO NOT FOR SALE) (Yonhap)

The method of making ttukbaegi is not much different from ordinary pottery. It is made by baking soil containing natural minerals at high temperatures of more than 1,000 degrees, and mainly uses Kaolinite and red clay containing far-infrared light as raw materials. The far infrared radiation emitted from these raw materials evenly transfers heat and activates molecular motion in the soup, which helps preserve the unique taste and nutrition of the ingredients.

In addition, since traditional Korean food contains a lot of salts and food additives, it is relatively safer to serve them in ttukbaegi compared to metal bowls which causes corrosion or oxidation over time.

▲ Characteristics of the Ttuk-bae-gi
The main characteristics of ttukbaegi is that it heat-resistant and contains thermal features. Although it does not heat up as quickly as metal pots or saucepans, once it does, the food inside the ttukbaegi does not cool down easily. Thus, people tend to serve soup and boiled dishes in ttukbaegi, which is also useful in the winter time.

The ttukbaegi can be heated directly like any cooking pots and pans. It is also relatively convenient to hold since the exterior does not easily heat up even though the food inside is hot. The thickness of the earthenware is much thicker than regular metal pots.

 

▲ This photo provided by Naver and HollyM publisher's "53 Korean Foods You Have To Try" book, shows a steamed egg side dish inside a ttukbaegi. (PHOTO NOT FOR SALE) (Yonhap)

Some families in Korea cook soybean paste stew or other dishes in the ttukbaegi and directly eat it out of the earthen pot. In Korean barbeque restaurants, people are frequently served steamed eggs in the ttukbaegi as a side dish.

However, Korean dishes which include noodles are not suited to be cooked in ttukbaegi. Since the food inside the ttukbaegi takes considerable time to simmer, it is highly likely for the noodles to dry out quickly.

▲ The globalization of Ttuk-bae-gi
In recent years, ttukbaegi--along with homi and Italy towels--has become a popular Korean product worldwide.

 

▲ This photo captured from Amazon's website shows a Korean ttukbaegi being sold as a "Korean Stone Bowl." (PHOTO NOT FOR SALE) (Yonhap)

On Amazon, an American multinational e-commerce company, Ttukbaegi is currently being sold as the "Korean stone bowl," while receiving positive responses from buyers. Some of the reviews describe tttukbaegi as a "useful bowl" and how it can be "the heat lasts for a long time."

In addition, before the coronavirus outbreak, Chinese and Japanese tourists who visited Korea would frequently buy ttukbaegi. In an episode of tvN's reality show "Street Food Fighter," starring Baek Jong-won, a Mapa tofu dish was seen to be served in a ttukbaegi at a local Chinese restaurant, which made headlines.

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