Ddukbaegi is an glazed earthenware pot used to cook or serve stew, casserole or soup in Korean cuisine. Much like dolsot pots, ddukbaegi is commonly used to make bibimbop which is a popular Korean mixed rice dish onsisting of steamed rice, vegetables, and meat (optional). Popular stew or soup dishes which are commonly made using this cookware are alchigae, dwenjang chigae, kimchi chigae, jogaetang, maeuntang, sollongtang, yookgaejang and much more.
For care, wash with lukewarm water to remove excess earthy material/dust from cookware. Wipe with damp cloth or paper towel. Repeat until fully cleaned and naturally dry. Avoid dishwasher but place water inside bowl over some period to loosen pieces of food that may stick to pot during cooking. Feel free to use dishwashing soap, rinse, wipe with cloth or paper towel and finally dry to care after usage.
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