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{{Italics title}}{{short description|Korean stew varieties}} |
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{{Infobox food |
{{Infobox food |
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| name |
| name = {{transliteration|ko|rr|Jeongol}} |
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| image |
| image = KOCIS dubu-jeongol, Tofu Hot Pot (4556778564).jpg |
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| caption = Tofu {{transliteration|ko|rr|jeongol}} ({{transliteration|ko|rr|dubu-jeongol}}; top and in left bowl) |
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| caption = Dubu-jeongol (tofu hot pot) |
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| country |
| country = [[Korea]] |
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| region |
| region = [[East Asia]] |
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| national_cuisine = |
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| variations = [[Sinseollo]] |
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{{Infobox Korean name |
{{Infobox Korean name |
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{{Korean cuisine}} |
{{Korean cuisine}} |
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{{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> |
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==History== |
==History== |
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According to the late [[Joseon]] era book ''Manguksamulkiwon Yeoksa'' (hangul |
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"/> |
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==Preparation== |
==Preparation== |
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{{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"/> |
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==Varieties== |
==Varieties== |
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⚫ | *{{transliteration|ko|rr|Beoseot jeongol}} ({{Korean|hangul=버섯전골|labels=no}}) - made with mushrooms<ref name="jeongol britannica"/> |
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*[[Sinseollo]] (신선로) - a variety of |
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*{{transliteration|ko|rr|Bosin jeongol}} ({{Korean|hangul=보신전골|labels=no}}) - made with dog meat |
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*{{transliteration|ko|rr|Dubu jeongol}} ({{Korean|hangul=두부전골|labels=no}}) - made with [[tofu]]<ref name="jeongol britannica"/> |
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⚫ | *{{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> |
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*{{transliteration|ko|rr|[[Gopchang jeongol]]}} ({{Korean|hangul=곱창전골|labels=no}}) - made with beef [[offal]]<ref name="jeongol britannica"/> |
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⚫ | *Mandu jeongol (만두전골) - made with ''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}}</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> |
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*{{transliteration|ko|rr|Haemul jeongol}} ({{Korean|hangul=해물전골|labels=no}}) - made with seafood<ref name="jeongol britannica"/> |
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⚫ | *{{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> |
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⚫ | *Beoseot jeongol (버섯전골) - made with mushrooms<ref name="jeongol britannica"/> |
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*{{transliteration|ko|rr|Nakji jeongol}} ({{Korean|hangul=낙지전골|labels=no}}) - made with small [[Octopus as food|octopus]]<ref name="jeongol britannica"/> |
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⚫ | *{{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> |
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⚫ | *{{transliteration|ko|rr|Sogogi jeongol}} ({{Korean|hangul=소고기전골|labels=no}}) - made with beef but no seafood<ref name="jeongol britannica"/> |
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==See also== |
==See also== |
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{{div col|colwidth=30em}} |
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* [[Jjigae]], another category of stew from Korea |
* {{transliteration|ko|rr|[[Jjigae]]}}, another category of stew from Korea |
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* [[Sinseollo]] |
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* [[Hot pot]] |
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* {{transliteration|ko|rr|[[Nabemono]]}}, a similar variety of dishes from Japan |
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* {{transliteration|ko|rr|[[Oden]]}} |
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* [[Pot-au-feu]] |
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* [[Thai suki]] |
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* [[Korean royal court cuisine]] |
* [[Korean royal court cuisine]] |
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* [[List of casserole dishes]] |
* [[List of casserole dishes]] |
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* [[List of Korean dishes]] |
* [[List of Korean dishes]] |
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* [[List of soups]] |
* [[List of soups]] |
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{{div col end}} |
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==References== |
==References== |
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* {{Commons category-inline}} |
* {{Commons category-inline}} |
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[[Category:Casserole dishes]] |
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[[Category:Korean soups and stews]] |
[[Category:Korean soups and stews]] |
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[[Category:Table-cooked dishes]] |
[[Category:Table-cooked dishes]] |
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] |
This article is part of a series on |
Korean cuisine 한국 요리 조선 료리 |
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Staples |
Ancillaries
Pickled dishes
Soups & stews |
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Drinks |
Condiments |
Utensils |
Other |
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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 jjigaeorsundubu 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]
According to the late Joseon era book Manguksamulkiwon Yeoksa (만국사물기원역사; 萬國事物紀原歷史; lit. The History of Various Objects From Around 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.[4][2][5] In other Joseon era documents such as Kyeongdo Jabji (경도잡지; 京都雜志), it is mentioned that jeongol was cooked in a vessel called jeolliptu (전립투; lit. soldier's hat) 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.[2]
Jeongol usually contains sliced beeforseafood, vegetables, mushrooms, 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 gochujangorchili pepper powder, although these ingredients may be omitted. The variety of broth used varies according to the type of jeongol being prepared.[2]