''Jeongol'' (전골) is a Korean-style

hot pot Hot pot or hotpot (), also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served b ...

made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. It is similar to the category of Korean stews called ''

jjigae ''Jjigae'' (Korean: 찌개, ) is a Korean stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with ''gochujang'' (red chilli paste), ''doenjang'' (soy bean paste), ''ganjang'' (soy sauce) or ...

'', with the main difference being that ''jjigae'' are generally made with only a single main ingredient, and named after that ingredient (such as '' kimchi jjigae'' or '' sundubu jjigae''), while ''jeongol'' usually contain a variety of main ingredients.Jeongol
at Encyclopedia of Korean Culture An additional difference is that ''jeongol'' (like '' gujeolpan'') was originally a dish for upper-class Koreans and members of the

royal court A royal court, often called simply a court when the royal context is clear, is an extended royal household in a monarchy, including all those who regularly attend on a monarch, or another central figure. Hence, the word "court" may also be appl ...

, while ''jjigae'' was a simpler dish for commoners.Jeongol
at Doosan Encyclopedia

History

According to the late Joseon era book ''Manguksamulkiwon Yeoksa'' (hangul: 만국사물기원역사, hanja: 萬國事物紀原歷史, "The History of Various Objects from all over the World"), ''jeongol'' originated from ancient times when soldiers would cook their food in iron helmets during times of war for lack of cooking utensils. In other Joseon era documents such as ''Kyeongdo Jabji'' (hangul: 경도잡지, hanja: 京都雜志), it is mentioned that ''jeongol'' was cooked in a vessel called ''jeolliptu'' (전립투, soldier's hat) because it resembled a soldier's helmet. In ''

Siuijeonseo ''Siuijeonseo'' () is a Korean cookbook compiled in the late 19th century. The author is unknown but is assumed to be a lady of the yangban (nobility during the Joseon dynasty) class in Sangju, North Gyeongsang Province. In 1919, as Sim Hwanjin w ...

'' (hangul: 시의전서, hanja: 是議全書), it is mentioned that thinly sliced seasoned beef was cooked in a pot and sprinkled with pine nut powder, and occasionally cooked with bamboo shoots, baby octopus and oysters.

Preparation

''Jeongol'' usually contains sliced

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

or seafood,

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

mushroom A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is ...

s, and other seasonings, which are boiled with a small amount of broth in a ''jeongolteul'' (전골틀, pot used for cooking ''jeongol''). They may also include '' mandu'' (dumplings). Some ''jeongol'' are spicy, containing added '' gochujang'' or

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

powder, although these ingredients may be omitted. The variety of broth used varies according to the type of ''jeongol'' being prepared.

Varieties

*Bosin jeongol (보신전골) - made with dog meat *

Sinseollo ''Sinseollo'' * () or royal hot pot is an elaborate dish consisting of meatballs, small and round '' jeonyueo'' (전유어), mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of '' jeongol'' (ela ...

(신선로) - a variety of ''jeongol'' formerly served in Korean royal court cuisineJeongol
t Britannica Korea *Haemul jeongol (해물전골) - made with seafood *Nakji jeongol (낙지전골) - made with small octopus *Sogogi jeongol (소고기전골) - made with beef but no seafood *Mandu jeongol (만두전골) - made with ''mandu'' *Dubu jeongol (두부전골) - made with

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...

*Beoseot jeongol (버섯전골) - made with mushrooms * Gopchang jeongol (곱창전골) - made with beef

offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...

*''Gaksaek jeongol'', (각색전골) - made with various ingredients.Gaksaek jeongol
at Doosan Encyclopedia

References

External links

* {{Commons category-inline Korean soups and stews Table-cooked dishes

History

Preparation

Varieties

See also

References

External links