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[Clean Ttukbaegi] Premium Ttukbaegi Pot
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0% Absorption, Premium-Grade
[Clean Ttukbaegi] Premium Ttukbaegi Pot
- 0% water absorption
- No boil-overs
- Gas or electric version
- 3 sizes
Ttukbaegi is an iconic piece of Korean home cooking. If you’ve been to a Korean BBQ restaurant, you’ve 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 whole meal.
Clean Ttukbaegi™ (깨끗한뚝배기) is Korea’s premier ttukbaegi brand. Its pots have won multiple awards for design, material quality and durability, and four things set them apart from a standard ttukbaegi.
0% absorption, so no more white foam. Most ttukbaegis develop tiny pores over time. Dish soap and water get trapped inside, then seep out when the pot boils, which is where that white foam comes from. Clean Ttukbaegi is made from a patented high-density clay with a 0% absorption rate, so liquids can’t get in and the pot stays clean with every use.
A version for every stovetop. Traditional ttukbaegis have a raised ridge on the base, made for gas or open flames. On a flat electric cooktop, that ridge leaves a gap and the pot heats poorly. The Highlight version sits completely flat for fast, even heating on electric or coil stovetops. Cook on gas? Choose Classic. Electric or coil? Choose Highlight. Neither version works on induction.
No boil-overs. With most ttukbaegis, stews boil over unless you watch them closely. Clean Ttukbaegi’s dense clay sends the heat around the outside of the pot, so the soup stays in the pot even at a strong boil.
Stays hot longer. It reaches a boil faster than a regular ttukbaegi and holds its heat well past the length of a typical meal, which is ideal for slow eaters and sharing at the table.
Which size? Small (2호) serves 1–2 and is best for gyeran-jjim or as an individual serving dish. Large (3호) serves 3–4 and is the best all-around size for cooking stews and soups right in the pot, and our recommended size. Extra-Large (4호) serves 4 or more and is for stews with lots of broth or big ingredients. If you’re undecided, choose Large.
Daniel’s Take
Our old, cheap ttukbaegis scorched fast and smoked on the stove. We switched to Clean Ttukbaegi over 6 years ago and still use the same pot. If you cook Korean stews at home, it’s worth it.
So what’s inside?
Materials Patented high-density white clay with a 0% water absorption rate (Korea Patent No. 10‑1809637). Pre-seasoned, so you can cook in it right away.
In the box One ttukbaegi pot with its lid, in the version and size you choose. Small (2호): 750 ml, 13.8 × 10.2 × 7.2 cm, 800 g. Large (3호): 1,140 ml, 16 × 12.1 × 7.9 cm, 1.03 kg. Extra-Large (4호): 1,440 ml, 17.4 × 12.3 × 8.8 cm, 1.35 kg (top × base × height, Classic). Trivet not included. Made by Clean Ttukbaegi in South Korea.
Care Safe in the oven, microwave, refrigerator and dishwasher. Wash with warm water, dish soap and a sponge, and dry before storing.
Good to know Classic is for gas stovetops, Highlight is for electric or coil stovetops, and neither works on induction. Never heat the pot empty, and let it cool down before washing.
[Clean Ttukbaegi] Premium Ttukbaegi Pot[깨끗한뚝배기] 프리미엄 뚝배기
The ttukbaegi, made better
Ttukbaegi is an iconic piece of Korean cookware. If you’ve been to a Korean BBQ restaurant, you’ve seen it: the dark-brown earthenware pot that arrives at the table bubbling hot, filled with doenjang jjigae or gyeran-jjim (Korean steamed eggs). Restaurants love it because it keeps food hot for the whole meal.
Clean Ttukbaegi (깨끗한뚝배기) is Korea’s premier ttukbaegi brand, with multiple awards for design, material quality and durability. Its pots don’t absorb water, don’t boil over, heat up faster and stay hot longer than a standard ttukbaegi.
We’ve bought our fair share of cheap ttukbaegis over the years. Burn marks formed quickly and the pots started to smoke when heated. Since switching to Clean Ttukbaegi, we’ve used the same pot for over 6 years with zero issues.
Clean Ttukbaegi™: dense clay with a non-absorbent surface.
Regular ttukbaegi: the clay soaks up water and changes color.
Point 1: 0% absorption, so no more white foam
Bring a regular ttukbaegi to a boil and you’ll often see white foam on the surface. It isn’t from the food. Dish soap gets trapped in the tiny pores and cracks of the clay, then seeps back out every time the pot heats up.
Clean Ttukbaegi™: only clear water, nothing seeps out.
Regular ttukbaegi: trapped dish soap foams up when heated.
Clean Ttukbaegi is made from a specially formulated high-density clay with a 0% absorption rate. The surface is completely non-porous, so liquids can’t soak into the pot and nothing comes back out. Just clean water boiling, every time.
Korean Patent No. 10‑1809637: non-absorbent, heat-resistant clay.
Test results: 0.0% water absorption, and no lead, cadmium or arsenic detected.
Patented in Korea
Clean Ttukbaegi’s clay is registered with the Korean Intellectual Property Office under Patent No. 10‑1809637.
The patented material has a 0% water absorption rate, so liquids don’t seep into the clay, and nothing leaches out or leaves residue while you cook.
Same stew, same flame: Clean Ttukbaegi™ (left) stays calm, the regular ttukbaegi (right) boils over.
Point 2: it doesn’t boil over
Traditional ttukbaegi are made from porous clay. When it heats up, the air trapped in those tiny pores expands and rises, pushing the soup up with it. That’s what causes the fierce bubbling and boil-overs.
Clean Ttukbaegi is made from a patented dense white clay with no air pockets inside the wall. With no trapped air to escape, the heat travels around the outside of the pot instead of pushing the food up. Even at a strong simmer, the soup stays calm in the pot.
The maker’s test: a just-boiled Clean Ttukbaegi™ set on ice keeps bubbling and stays hot.
Point 3: it boils faster
Clean Ttukbaegi reaches a boil much faster than a regular ttukbaegi: 5 minutes 4 seconds vs. 6 minutes 24 seconds. That works out to about 21% less gas, and less time at the stove.
Boiling and heat test (the maker’s data)
Test
Clean
Ttukbaegi™
Regular
Ttukbaegi
Time to boil (min:sec)
5:04
6:24
Temperature 10 min after boiling
71.2°C
70.8°C
Temperature 20 min after boiling
57.5°C
56.9°C
Temperature 30 min after boiling
49.3°C
48.5°C
Result: Clean Ttukbaegi reaches a boil about 21% faster, using about 21% less gas, and stays warmer at every check. (49°C is about 120°F.)
It also holds its heat. Measured 10, 20 and 30 minutes after boiling, Clean Ttukbaegi stayed hotter than a standard ttukbaegi every time. It boils quicker and stays hot longer, from the first bite to the last.
Drop test on concrete: Clean Ttukbaegi™ survives the fall, the regular ttukbaegi breaks.
Point 4: it doesn’t break easily
Bumped against other cookware or even dropped, Clean Ttukbaegi is highly resistant to cracks and impact.
Its compression strength is 83 MPa, compared with about 45–75 MPa for standard pots.
Highlight (electric or coil): the flat base sits right on the cooktop, so the heat goes straight in.
Classic (gas): the raised ring leaves a gap on a flat cooktop, and heat escapes.
Two versions, one for each stovetop
Choose the version that matches your cooktop.
Highlight · for electric or coil stovetops
Flat base with no ridge, so the pot sits right on the surface for fast, even heating.
Classic · for gas stovetops
A ridge on the base lifts the pot slightly off the burner, which is ideal for an open flame.
Not for induction
Neither version has a magnetic layer inside, so they don’t heat on induction stovetops.
Three sizes
Small (2호) · 750 ml · fits 5 eggs
A single serving of doenjang jjigae, kimchi jjigae or gyeran-jjim.
Large (3호) · 1,140 ml · fits 7 eggs · our pick
Big enough to share a pot of doenjang jjigae or kimchi jjigae at the table, and great for bibimbap, al-bap and other hearty rice dishes.
Extra-Large (4호) · 1,440 ml · fits 11 eggs
For dishes with plenty of broth or big ingredients: pork backbone hangover soup (뼈해장국), samgyetang (삼계탕), dakbaeksuk (닭백숙), maeuntang (매운탕) and bokguk (복국).
Not sure? Go with Large. It’s the most versatile size for everyday cooking.
Sizes from the maker’s chart (Classic version, top × base × height):
Small (2호): 13.8 × 10.2 × 7.2 cm, 800 g
Large (3호): 16 × 12.1 × 7.9 cm, 1.03 kg
Extra-Large (4호): 17.4 × 12.3 × 8.8 cm, 1.35 kg
How it’s shown in Korea
Clean Ttukbaegi’s own video for Korean restaurants (in Korean).
Materials & care
Made from Clean Ttukbaegi’s patented high-density white clay, with a lid. It comes pre-seasoned, so you can cook in it right away.
Safe in the oven, microwave, refrigerator and dishwasher.
Wash with warm water, dish soap and a sponge, and dry it before storing.
Never heat it empty: there should always be some liquid or broth in the pot. Let a hot pot cool down before you wash it.
Real Product Photos
Straight from Korea
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