Jeongol

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Jeongol

A pot of wang mandu jeongol (jeongol with large mandu)

Korean name

Hangul	전골
Hanja	none
Revised Romanization	jeongol
McCune-Reischauer	chŏnkol

Jeongol is a category of elaborate, colorful stews in Korean cuisine. 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 (such as gimchi jjigae or sundubu jjigae), while jeongol usually contain a variety of main ingredients.^[1] An additional difference is that jeongol (like gujeolpan) was originally a dish for upper-class Koreans and members of the royal court, while jjigae was a simpler dish for commoners.

Jeongol usually contain sliced beef and/or seafood, vegetables, mushrooms, and other seasonings, which are boiled with a small amount of broth in a jeongolteul (전골틀, a flat pot used only for cooking jeongol). They may also include mandu (dumplings). Jeongol are generally 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.

1 Varieties
2 See also
3 References
4 External links

[edit] Varieties

Sinseollo (신선로) - a variety of jeongol formerly served in Korean royal court cuisine
Haemul jeongol (해물전골) - made with seafood
- Bollak jeongol (볼락전골) - made with red sea bream and noodles
- 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
Beoseot jeongol (버섯전골) - made with mushrooms
Gobchang jeongol (곱창전골) - made with beef offal
Bosin jeongol (보신전골) - made with dog meat