ttukbaegi

A ttukbaegi () 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.

==History== 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 (), 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.