![]() Tofu jeongol (dubu-jeongol; top and in left bowl) | |
Type | Hot pot |
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Place of origin | Korea |
Region or state | East Asia |
Main ingredients | Various |
Similar dishes | Nabe |
Korean name | |
Hangul | 전골 |
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Revised Romanization | jeongol |
McCune–Reischauer | chŏn'gol |
IPA | [tɕʌn.ɡol] |
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This article is part of a series on |
Korean cuisine 한국 요리 조선 료리 |
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Jeongol (Korean: 전골) is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it.[1] 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 kimchi jjigae or sundubu jjigae), while jeongol usually contain a variety of main ingredients.[2] 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.[3]