A ttukbaegi () 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/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.
