Jeongol


Jeongol is a Korean-style hot pot 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, with the main difference being that jjigae are generally made with only a single main ingredient, and named after that ingredient, while jeongol usually contain a variety of main ingredients. An additional difference is that jeongol was originally a dish for upper-class Koreans and members of the royal court, while jjigae was a simpler dish for commoners.

History

According to the late Joseon era book Manguksamulkiwon Yeoksa, 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, it is mentioned that jeongol was cooked in a vessel called jeolliptu because it resembled a soldier's helmet. In Siuijeonseo, 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 or seafood, vegetables, mushrooms, and other seasonings, which are boiled with a small amount of broth in a jeongolteul. They may also include mandu. Some jeongol are spicy, containing added gochujang or chili pepper powder, although these ingredients may be omitted. The variety of broth used varies according to the type of jeongol being prepared.

Varieties