Ttukbaegi

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Ttukbaegi
Two jjigae (stew) served in ttukbaegi
Korean name
Hangul
뚝배기
Revised Romanizationttukbaegi
McCune–Reischauerttukpaegi
IPA[t͈uk̚.p͈ɛ̝.ɡi]

A ttukbaegi (뚝배기) is a type of

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.[5]

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.[6]

Ttukbaegi of Jeju Island

Ttukbaegi was not commercialized in

liberation, but it has only been generalized for about two to 30 years. The fact that Jeju's traditional food does not have soup or stew-like food to use earthen pot also proves that Jeju Island did not traditionally use earthen pot.[7]

Kinds

The ttukbaegi can be classified according to the production process and usage.

Classification according to production process

Classification by Purpose

  • Heat Resistant Earthenware(내열 뚝배기): Heat Resistant Earthenware is a heat-resistant earthenware that is baked at a high temperature of 1,200 °C. Heat-resistant earthen pot is suitable for boiling food such as soybean paste stew or gyeran-jjim.
  • Normal earthen pot(일반 뚝배기): A regular earthen pot is an earthen pot that is baked at a low temperature of 800 °C and has a weak heat resistance properties. The combination of soil, which is an ingredient, is also different from heat-resistant earthen pot. Regular ttukbaegi is suitable for foods such as seolleongtang or gukbap.

Idioms

As ttukbaegi is considered a crude pottery, people use the proverb "Soybean paste stew tastes better than a ttukbaegi looks. (Ddukbaegiboda jangmas-i jota; 뚝배기보다 장맛이 좋다.)"[10] to say that you shouldn't prejudge the content by the humble outward appearance.[1]

"In the Ttukbaegi, the sause is bound to boil. (Ddukbaegi-e-neun jang-eul ggeurigi maryeon ida; 뚝배기에는 장을 끓이기 마련이다.)" means that anything can only be used for its own use.

"The sound of breaking Ttukbaegi. (Ddukbaegi ggaejineun sori, 뚝배기 깨지는 소리.)" means that refer to a poor and murky voice or figuratively refers to a poor singer or speaker.

"Will the wooden ttukbaegi be iron? (namu ddukbaegiga soe yangpun doelgga, 나무 뚝배기가 쇠 양푼 될까?)" is a word that implies that a bad person cannot turn into a good person.

""I broke the ttukbaegi and spilled the soup (ddukbaegi kkaego guk ssodassda, 뚝배기 깨고 국 쏟았다)" is an analogy to mean that one mistake will result in a loss many times. In the same expression, there is an idiom, someone break

dok
and pour their guts out.

Gallery

See also

References

  1. ^ a b (in Korean) "ttukbaegi" 뚝배기 [stone pot]. Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved 1 March 2017.
  2. ISBN 9788995135242
    .
  3. ISBN 9788997639540
    .
  4. ^ Kim, Yong-ho; Lee, Yu jin (2014). "A study on the chronology of Joseon period 'onggi' found in mid-western area" (PDF). Archaeological Studies of Science and Technology. 20. Ajou University Museum of Tools: 109.
  5. ISBN 978-1-86189-348-2
    .
  6. ^ (사)한국전통주진흥협회.
  7. ^ "해물 뚝배기의 원조 '바릇국'". 제주의소리 (in Korean). 2009-12-08. Retrieved 2021-04-22.
  8. ^ "오지그릇". Encyclopedia of Korean Culture (in Korean). Retrieved 2018-04-07.
  9. ^ "e뮤지엄".
  10. ISBN 9788991913769
    .

External links
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