0% Absorption, Premium-Grade

[Clean Ttukbaegi] Premium Ttukbaegi Pot

Ttukbaegi is an iconic piece of cookware in Korean home-cooking.

If you’ve been to a Korean BBQ restaurant, you’ve definitely seen it — the dark-brown earthenware pot that arrives at the table bubbling hot. It’s used for dishes like Doenjang Jjigae and Gyeran Jjim (Korean Steamed Eggs), and restaurants love it because it keeps food hot for the entire meal. Clean Ttukbaegi is Korea’s premier Ttukbaegi brand. Their pots have won multiple awards for excellence in design, material quality and durability. There are four key features that set them apart from standard Ttukbaegis:

① 0% Absorption — No more white foam
Most Ttukbaegis develop microscopic pores over time. Dish soap and water get trapped inside, then release during boiling — which is why you sometimes see white foam. Clean Ttukbaegi is made from high-density clay with a 0% absorption rate, preventing liquids from entering the material. The pot stays cleaner and safer with repeated use.

② Made for modern kitchens — Highlight Version for electric stovetops
Traditional Ttukbaegis have a raised circular ridge on the base, designed for gas or open-flame cooking. But on flat electric stovetops, that ridge creates a gap with the stovetop and prevents proper heating. To solve this, Clean Ttukbaegi developed the Highlight Version — lies completely flat on the bottom for fast, even heating on electric or coil stovetops. 

• If you use a gas stovetop → select Classic Version
• If you use an electric or coil stovetop → select Highlight Version
⚠️ Neither version works with induction stovetops.

③ Prevents boiling over
With most Ttukbaegis, stews frequently boil over unless watched closely. Clean Ttukbaegi is engineered so heat disperses outward, preventing liquid from spilling even during a strong boil.

④ Superior heat retention
Clean Ttukbaegi stays hot longer than other brands. Independent comparison tests show it maintains serving temperature well beyond the length of a typical meal — ideal for slow eaters and communal dining. If you enjoy cooking Korean stews and soups at home, this pot is truly worth the investment.

Which size should you choose?

• Small 2호 (1–2 servings): Best for Gyeran Jjim or for use as an individual serving dish
• Large 3호 (3–4 servings): Best all-around size for cooking Korean stews and soups directly in the pot - recommended size
• Extra-Large 4호 (4+ servings): Best for stews that have a lot of broth or large ingredients.

If undecided, choose Large — it’s the most versatile for everyday cooking.

Gochujar Note: We’ve purchased our fair share of cheap Ttukbaegis in the past — burn marks form quickly and the pot begins to smoke when heated. After switching to Clean Ttukbaegi, we’ve been using the same one for 6+ years with zero issues.