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Korean Earthenware Ttukbaeki for Korean Stews 4ho/ 162mm
Korean Earthenware Ttukbaeki for Korean Stews 4ho/ 162mm
- Crafted from porous earthenware, designed to retain heat exceptionally well, keeping stews hot throughout the meal.
- Sized at 4ho (162mm diameter), ideal for individual servings or small portions of Korean stew (Jjigae).
- Highly resistant to thermal shock, making it suitable for direct use on gas stoves and electric cooktops.
- Features an authentic, classic Korean design that enhances the traditional presentation of dishes.
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inc. tax plus shipping costs
inc. tax plus shipping costs
What makes Korean Earthenware Ttukbaeki for Korean Stews 4ho/ 162mm different
Ttukbaeki, Korean Earthenware Pot for Korean Stews Ttukbaegi (뚝배기) is a type of traditional Korean earthenware pot, commonly used for cooking and serving stews and soups. The pot is typically made from coarse, porous clay and has a round shape with a narrow mouth and a wide base. The name "ttukbaegi" comes from the Korean word "ttuk" which means "clay" and "baegi" which means "pot". Ttukbaegi can be found in various sizes, from small individual servings to larger family-sized pots. They are widely available in Korean markets and are popular among home cooks and professional chefs alike. Great for Sundubu-jjigae (soft tofu stew), Doenjang-jjigae (soybean paste stew) One of the unique features of ttukbaegi is its ability to retain heat and distribute it evenly, making it an ideal cooking vessel for dishes that require slow and steady simmering. When heated, the porous clay allows moisture to evaporate from the surface of the pot, which in turn helps to concentrate the flavors of the food. Ttukbaegi is commonly used to cook and serve popular Korean dishes like sundubu-jjigae (soft tofu stew), doenjang-jjigae (soybean paste stew), and galbitang (beef short rib soup).
How to use and care ● Before the first use, soak the Ttukbaegi in water for at least 30 minutes. This will help to seal any cracks in the pot and prevent it from cracking during use. ● Always use a low to medium flame when cooking with Ttukbaegi. High heat can cause the pot to crack or break. ● Avoid sudden temperature changes. Do not pour cold water into a hot Ttukbaegi, and do not place a hot pot directly on a cold surface. ● After use, allow the pot to cool completely before washing. Wash the pot in warm water with a soft sponge or cloth. Do not use abrasive cleaners or metal scrubbers, as they can damage the porous surface of the pot. Ttukbaegi pots can develop a layer of seasoning over time, which helps to enhance the flavor of the food. To develop this seasoning, cook acidic foods like kimchi or tomato-based stews in the pot. This will help to neutralize the natural alkalinity of the clay and improve the pot's non-stick properties. By following these care tips, you can enjoy your Ttukbaegi for many years to come.
Technical details
| Capacity | 1060ｃｃ |
| Material | Earthenware / Steingut |
| Dimensions | Ø 16.2 x 8.7cm |
| weight | 400g |
| Note | Not suitable for Dishwasher and Microwave / Nicht geeignet für Geschirrspüler und Mikrowelle |
| Brand/Manufacturer | Kumgang |
| Origin | Japan |
Delivery item(s)
1 Korean earthenware pot / 1 koreanischer Steinguttopf
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Frequently asked questions
Ist der Deckel in der Lieferung enthalten?
Ja, es ist richtig. Der Deckel ist in der Lieferung mitgeliefert.
Kann man den Topf auf einem Ceran-Kochfeld verwenden?
Ein Ttukbaeki, der aus Ton besteht, ist nicht für Induktionsherde geeignet, da er keine magnetische Eigenschaft hat, die für Induktionskochfelder erforderlich ist. Allerdings kann ein Ttukbaeki auf anderen Herdarten wie Gas-, Elektro- oder Ceranfeldern verwendet werden, solange er nicht übermäßig heiß gemacht wird, um Risse oder Beschädigungen zu vermeiden.
