0% Absorption, Premium-Grade [Clean Ttukbaegi] Premium Ttukbaegi Pot Ttukbaegi is an essential piece of cookingware for Korean homecooking.If you've been to a Korean BBQ restaurant before, you've probably seen it. The dark-brown, earthen pot that served to your table, piping-hot! It's used to serve stews like doenjang.

0% Absorption, Premium-Grade

[Clean Ttukbaegi] Premium Ttukbaegi Pot

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Ttukbaegi is an essential piece of cookingware for Korean homecooking.

If you've been to a Korean BBQ restaurant before, you've probably seen it. The dark-brown, earthen pot that served to your table, piping-hot!

It's used to serve stews like doenjang jjigae or banchans like Korean steamed eggs (Gyeran Jjim). Korean restaurants love to use Ttukbaegis as it keeps stews hot for the entire meal.

Clean Ttukbaegi is the premier Ttukbaegi brand in Korea.

Their pots have won numerous awards for excellence in design, material and durability.

They have 4 key selling points that separate it from other Ttukbaegis on the market:

(#1) First, Clean Ttukbaegi has a 0% absorption rate.

What does that mean? With regular Ttukbaegis, microscopic holes and fissures develop in the clay after time from normal usage. Dish soap and residual water creep into these fissures and release when cooking - that's why you see foam bubbles rise when boiling water. However, Clean Ttukbaegi is made with special clay that has a very high density. It prevents any liquids from being absorbed into the material. 

(#2) Traditionally, Ttukbaegis were heated over a fire or gas stove. Most have a small circular ridge on the bottom which creates a gap between the heat source and the pot. But this gap causes inefficient heating when cooking over a flat electric cooking top - which is in most modern kitchens.

To address this problem, the company has created their Highlight Ttukbaegis which have no ridge. 

The Highlight version makes direct contact with the flat electric cooking tops for quick and even heating. (However, please note that both versions do NOT work on induction stovetops).

(#3) Clean Ttukbaegi does not overflow.

Typically, one has to be close-by when boiling stew in a Ttukbaegi. The liquid tends to overflow when its boiling hard. However, the design of the Clean Ttukbaegi directs the external heat in an outward direction - preventing liquids from overflowing.

(#4) Finally, the Clean Ttuekbaegi retains heat better than others.

The results from comparative tests are shown in the product page below. 

If you enjoy cooking Korean stews, this is a great buy!

Gochujar Note: Over the years, we have purchased one-too-many cheap Ttukbaegis. After a month, burn spots form on the bottom surface and begin to 'smoke' the foods. We recommend buying a high-quality pot from the start. We've been using ours for 3+ years - without any problems!

If you're having trouble deciding between the small (1-2 person) and large size (3-4 person), go for the large size.

The small size is best for specific dishes like Gyeran-Jjim (where the ingredients need to rise) or for use as serving ware. But for cooking Korean stews and soups directly in the Ttukbaegi, the large size is recommended..
0% Absorption, Premium-Grade [Clean Ttukbaegi] Premium Ttukbaegi Pot Ttukbaegi is an essential piece of cookingware for Korean homecooking.If you've been to a Korean BBQ restaurant before, you've probably seen it. The dark-brown, earthen pot that served to your table, piping-hot! It's used to serve stews like doenjang jjigae or banchans like Korean steamed eggs (Gyeran Jjim). Korean restaurants love to use Ttukbaegis as it keeps stews hot for the entire meal.Clean Ttukbaegi is the premier Ttukbaegi brand in Korea.Their pots have won numerous awards for excellence in design, material and durability. They have 4 key selling points that separate it from other Ttukbaegis on the market: (#1) First, Clean Ttukbaegi has a 0% absorption rate. What does that mean? With regular Ttukbaegis, microscopic holes and fissures develop in the clay after time from normal usage. Dish soap and residual water creep into these fissures and release when cooking - that's why you see foam bubbles rise when boiling water. However, Clean Ttukbaegi is made with special clay that has a very high density. It prevents any liquids from being absorbed into the material.  (#2) Traditionally, Ttukbaegis were heated over a fire or gas stove. Most have a small circular ridge on the bottom which creates a gap between the heat source and the pot. But this gap causes inefficient heating when cooking over a flat electric cooking top - which is in most modern kitchens. To address this problem, the company has created their Highlight Ttukbaegis which have no ridge.  The Highlight version makes direct contact with the flat electric cooking tops for quick and even heating. (However, please note that both versions do NOT work on induction stovetops). (#3) Clean Ttukbaegi does not overflow. Typically, one has to be close-by when boiling stew in a Ttukbaegi. The liquid tends to overflow when its boiling hard. However, the design of the Clean Ttukbaegi directs the external heat in an outward direction - preventing liquids from overflowing. (#4) Finally, the Clean Ttuekbaegi retains heat better than others. The results from comparative tests are shown in the product page below.  If you enjoy cooking Korean stews, this is a great buy! Gochujar Note: Over the years, we have purchased one-too-many cheap Ttukbaegis. After a month, burn spots form on the bottom surface and begin to 'smoke' the foods. We recommend buying a high-quality pot from the start. We've been using ours for 3+ years - without any problems! If you're having trouble deciding between the small (1-2 person) and large size (3-4 person), go for the large size. The small size is best for specific dishes like Gyeran-Jjim (where the ingredients need to rise) or for use as serving ware. But for cooking Korean stews and soups directly in the Ttukbaegi, the large size is recommended.

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