What is the name of the Korean earthenware pot used for stews?

The Korean earthenware pot used for stews is called a ddukbaegi, also commonly romanized as ttukbaegi. Its small, thick-walled clay body is designed to retain heat, so soups and stews often continue bubbling after the vessel reaches the table.

Ddukbaegi has been used in Korea since at least the Goryeo period and became widespread during the Joseon period. It is especially associated with jjigae, gukbap, sundubu-jjigae, kimchi-jjigae, and steamed egg dishes such as gyeran-jjim. Traditional versions may be coated with a dark ash glaze, giving them a rustic brown or black appearance.

A common mix-up is onggi, the broader Korean category of glazed earthenware vessels; ddukbaegi is a particular cooking and serving vessel. Dolsot is another heat-retaining Korean stone bowl, most famously used for sizzling bibimbap, but it is not the same as a clay ddukbaegi. The spelling ddukbaegi is a valid variant transliteration of the Korean name 뚝배기.