Hangul 뚝배기 Revised Romanization ttukbaegi IPA [t͈uk̚.p͈ɛ̝.ɡi] | Hanja n/a McCune–Reischauer ttukpaegi | |
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A ttukbaegi (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-cum-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.
Idioms
As ttukbaegi is considered a crude pottery, people use the proverb "Soybean paste stew tastes better than a ttukbaegi looks. (Ttukbaegiboda jangmasi jota; 뚝배기보다 장맛이 좋다.)" to say that you shouldn't prejudge the content by the humble outward appearance.
References
Ttukbaegi Wikipedia(Text) CC BY-SA