Ttukbaegi
earthenware pot
A ttukbaegi (Korean: 뚝배기) 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 (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.
Ttukbaegi of Jeju
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.
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