Ttukbaegi

A small earthen casserole: jjigae that comes to the table still at a boil.

Also called ttukbaegi pot, 뚝배기 · From Korea

A small earthen ttukbaegi of kimchi jjigae still bubbling, with a spoon and scallions.

The journey

A ttukbaegi is the Korean weekday clay — thick enough to hold a rolling boil of kimchi jjigae or doenjang jjigae from stove to table. The pot is individual or shared, always hotter than a metal casserole would still be.

A saucepan can make the stew. Serving it in this pot is why the first spoonful still burns in a good way.

A woodblock of an East Asian hearth — the clay Korea still boils jjigae in. — Anonymous Chinese nianhua of the Kitchen God (Zao Jun), public-domain woodblock · Public domain. Source

In the kitchen

Build the stew in the pot. Keep it at a boil when you walk it to the table. Provide a trivet.

The Korean volume's jjigae pages assume this clay. A small sand pot is a cousin from the Chinese shelf.

Used in these ComidaTime kitchens

Find a ttukbaegi on Amazon