Jeongol: Difference between revisions

{{Italics title}}{{short description|Korean stew varieties}}

{{Infobox food

| name = {{transliteration|ko|rr|Jeongol}}

| image = KOCIS dubu-jeongol, Tofu Hot Pot (4556778564).jpg

| caption = Tofu {{transliteration|ko|rr|jeongol}} ({{transliteration|ko|rr|dubu-jeongol}}; top and in left bowl)

| alternate_name =

| country = [[Korea]]

| region = [[East Asia]]

| national_cuisine =

| creator = <!-- or | creators = -->

| year =

| mintime =

| maxtime =

| type = [[Hot pot]]

| course =

| served =

| main_ingredient = Various

| minor_ingredient =

| serving_size = 100 g

| calories =

| protein =

| fat =

| carbohydrate =

| glycemic_index =

| similar_dish = [[Nabe]]

| other =

| title = Korean name

| hangul = {{lang|ko|전골}}

| hanja =

| rr = jeongol

| mr = chŏn'gol

| koreanipa = {{IPA-ko|tɕʌn.ɡol|}}

}}

{{Korean cuisine}}

{{transliteration|ko|rr|'''Jeongol'''}} ({{Korean|hangul=전골}}) is a Korean-style [[hot pot]] made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it.<ref>{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=64872|title=전골|website=[[Basic Korean Dictionary]]|publisher=[[National Institute of Korean Language]]|access-date=2017-02-19}}</ref> It is similar to the category of Korean stews called {{transliteration|ko|rr|[[jjigae]]}}, with the main difference being that {{transliteration|ko|rr|jjigae}} are generally made with only a single main ingredient, and named after that ingredient (such as {{transliteration|ko|rr|[[kimchi jjigae]]}}or{{transliteration|ko|rr|[[sundubu jjigae]]}}), while {{transliteration|ko|rr|jeongol}} usually contain a variety of main ingredients.<ref name="jeongol ekc">{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=249424&v=43 Jeongol] {{webarchive|url=https://web.archive.org/web/20110610050842/http://100.nate.com/dicsearch/pentry.html?s=K&i=249424&v=43 |date=2011-06-10 }} at Encyclopedia of Korean Culture</ref> An additional difference is that {{transliteration|ko|rr|jeongol}} (like {{transliteration|ko|rr|[[gujeolpan]]}}) was originally a dish for upper-class Koreans and members of the [[Korean royal court cuisine|royal court]], while {{transliteration|ko|rr|jjigae}} was a simpler dish for [[commoner]]s.<ref name="jeongol doosan">{{in lang|ko}} [http://100.naver.com/100.nhn?docid=134221 Jeongol] at [[Doosan Encyclopedia]]</ref>

According to the late [[Joseon]] era book ''Manguksamulkiwon Yeoksa'' ({{Korean|hangul=만국사물기원역사|hanja=萬國事物紀原歷史|labels=no|lit=The History of Various Objects From Around the World}}), {{transliteration|ko|rr|jeongol}} originated from ancient times when soldiers would cook their food in iron helmets during times of war for lack of cooking utensils.<ref>{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=237089&v=42 Manguksamulkiwon Yeoksa] {{Webarchive|url=https://web.archive.org/web/20110610005521/http://100.nate.com/dicsearch/pentry.html?s=K&i=237089&v=42 |date=2011-06-10 }} at Encyclopedia of Korean Culture</ref><ref name="jeongol ekc"/><ref>{{Cite web|url=http://100.nate.com/dicsearch/pentry.html?s=K&i=249424&v=43|archive-url=https://web.archive.org/web/20110610050842/http://100.nate.com/dicsearch/pentry.html?s=K&i=249424&v=43|url-status=dead|archive-date=2011-06-10|title=jeongol|date=2011-06-10|access-date=2019-05-23}}</ref> In other [[Joseon]] era documents such as ''Kyeongdo Jabji'' ({{Korean|hangul=경도잡지|hanja=京都雜志|labels=no}}), it is mentioned that ''jeongol'' was cooked in a vessel called ''jeolliptu'' ({{Korean|hangul=전립투|labels=no|lit=soldier's hat}}) because it resembled a soldier's helmet. In {{transliteration|ko|rr|[[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.<ref name="jeongol ekc"/>

{{transliteration|ko|rr|Jeongol}} usually contains sliced [[beef]] or [[seafood]], [[vegetable]]s, [[Edible mushrooms|mushrooms]], and other seasonings, which are boiled with a small amount of broth in a {{transliteration|ko|rr|jeongolteul}} ({{Korean|hangul=전골틀|labels=no}}, pot used for cooking {{transliteration|ko|rr|jeongol}}). They may also include {{transliteration|ko|rr|[[Mandu (dumpling)|mandu]]}} (dumplings). Some {{transliteration|ko|rr|jeongol}} are spicy, containing added {{transliteration|ko|rr|[[gochujang]]}} or [[chili pepper]] powder, although these ingredients may be omitted. The variety of broth used varies according to the type of {{transliteration|ko|rr|jeongol}} being prepared.<ref name="jeongol ekc"/>

*{{transliteration|ko|rr|Beoseot jeongol}} ({{Korean|hangul=버섯전골|labels=no}}) - made with mushrooms<ref name="jeongol britannica"/>

*{{transliteration|ko|rr|Bosin jeongol}} ({{Korean|hangul=보신전골|labels=no}}) - made with dog meat

*{{transliteration|ko|rr|Dubu jeongol}} ({{Korean|hangul=두부전골|labels=no}}) - made with [[tofu]]<ref name="jeongol britannica"/>

*{{transliteration|ko|rr|Gaksaek jeongol}} ({{Korean|hangul=각색전골|labels=no}}) - made with various ingredients.<ref>{{in lang|ko}} [http://100.naver.com/100.nhn?docid=828579 Gaksaek jeongol] at [[Doosan Encyclopedia]]</ref>

*{{transliteration|ko|rr|[[Gopchang jeongol]]}} ({{Korean|hangul=곱창전골|labels=no}}) - made with beef [[offal]]<ref name="jeongol britannica"/>

*{{transliteration|ko|rr|Haemul jeongol}} ({{Korean|hangul=해물전골|labels=no}}) - made with seafood<ref name="jeongol britannica"/>

*{{transliteration|ko|rr|Mandu jeongol}} ({{Korean|hangul=만두전골|labels=no}}) - made with [[Mandu (food)|''mandu'']]<ref>{{cite news |url=http://www.chosun.com/se/news/200611/200611080309.html |script-title=ko:만두집 '다락정' |publisher=[[Chosun Ilbo]] |date=2006-11-08 |author=Kim Hyeong-woo (김형우) |language=Korean |access-date=2009-03-18 |archive-url=https://web.archive.org/web/20140814153521/http://www.chosun.com/se/news/200611/200611080309.html |archive-date=2014-08-14 |url-status=dead }}</ref><ref>{{cite news|url=http://news.khan.co.kr/section/khan_art_view.html?mode=view&artid=200709060944101&code=900305 |script-title=ko:샐러리맨의 만찬]삼선교·양재동 ‘하단’ |publisher=[[Kyunghyang Sinmun]] |language=Korean|date=2007-09-06|author=Park Je-seong (박제성)}}</ref><ref>{{cite news|url=http://www.segye.com/Articles/News/Culture/Article.asp?aid=20061114000626&ctg1=12&ctg2=00&subctg1=12&subctg2=00&cid=0101051200000&dataid=200611141444000019 |script-title=ko:겨울철 별미 만두 맛있는 집 |publisher=Sekye Ilbo |language=Korean|date=2006-11-16|author=Gwon Se-jin (권세진)}}</ref>

*{{transliteration|ko|rr|Nakji jeongol}} ({{Korean|hangul=낙지전골|labels=no}}) - made with small [[Octopus as food|octopus]]<ref name="jeongol britannica"/>

*{{transliteration|ko|rr|[[Sinseollo]]}} ({{Korean|hangul=신선로|labels=no}}) - a variety of {{transliteration|ko|rr|jeongol}} formerly served in Korean royal court cuisine<ref name="jeongol britannica">{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=B&i=183809&v=43 Jeongol] {{webarchive|url=https://web.archive.org/web/20110610051229/http://100.nate.com/dicsearch/pentry.html?s=B&i=183809&v=43 |date=2011-06-10 }} t Britannica Korea</ref>

*{{transliteration|ko|rr|Sogogi jeongol}} ({{Korean|hangul=소고기전골|labels=no}}) - made with beef but no seafood<ref name="jeongol britannica"/>

{{div col|colwidth=30em}}

* {{transliteration|ko|rr|[[Jjigae]]}}, another category of stew from Korea

* [[Hot pot]]

* {{transliteration|ko|rr|[[Nabemono]]}}, a similar variety of dishes from Japan

* {{transliteration|ko|rr|[[Oden]]}}

* [[Pot-au-feu]]

* [[Thai suki]]

* [[Korean royal court cuisine]]

* [[List of casserole dishes]]

* [[List of Korean dishes]]

* [[List of soups]]

{{div col end}}

{{reflist|2}}

==External links==

* {{Commons category-inline}}

[[Category:Table-cooked dishes]]