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{{Infobox prepared food |
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| name = Jeongol |
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| ⚫ | | image = [[File:Korean cuisine-Haemul jeongol-02.jpg|250px]] |
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| ⚫ | | caption = A pot of ''haemul jeongol'' (''jeongol'' with various seafood) |
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| alternate_name = |
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| country = [[Korea]] |
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| region = |
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| creator = |
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| course = |
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| type = [[Stew]] or [[casserole]] |
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| served = |
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| main_ingredient = [[Beef]] or seafood, [[vegetable]]s, [[mushroom]]s, [[seasoning]]s, [[broth]] |
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| variations = [[Sinseollo]] |
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| calories = |
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| other = |
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}} |
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{{Infobox Korean name |
{{Infobox Korean name |
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|title= |
|title= |
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| ⚫ | |caption=A pot of ''haemul jeongol'' (''jeongol'' with various seafood) |
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|hangul=[[wikt:전골|전골]] |
|hangul=[[wikt:전골|전골]] |
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|hanja=none |
|hanja=none |
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|mr=chŏnkol |
|mr=chŏnkol |
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|}} |
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'''''Jeongol''''' is a category of elaborate [[stew]]s or [[casserole]]s 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 ''[[kimchi jjigae]]'' or ''[[sundubu jjigae]]''), while ''jeongol'' usually contain a variety of main ingredients.<ref name="jeongol ekc">{{ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=249424&v=43 Jeongol] at Encyclopedia of Korean Culture</ref> An additional difference is that ''jeongol'' (like ''[[gujeolpan]]'') was originally a dish for upper-class Koreans and members of the [[Korean royal court cuisine|royal court]], while ''jjigae'' was a simpler dish for [[commoner]]s.<ref name="jeongol doosan">{{ko}} [http://100.naver.com/100.nhn?docid=134221 Jeongol] at [[Doosan Encyclopedia]]</ref> |
'''''Jeongol''''' is a category of elaborate [[stew]]s or [[casserole]]s 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 ''[[kimchi jjigae]]'' or ''[[sundubu jjigae]]''), while ''jeongol'' usually contain a variety of main ingredients.<ref name="jeongol ekc">{{ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=249424&v=43 Jeongol] at Encyclopedia of Korean Culture</ref> An additional difference is that ''jeongol'' (like ''[[gujeolpan]]'') was originally a dish for upper-class Koreans and members of the [[Korean royal court cuisine|royal court]], while ''jjigae'' was a simpler dish for [[commoner]]s.<ref name="jeongol doosan">{{ko}} [http://100.naver.com/100.nhn?docid=134221 Jeongol] at [[Doosan Encyclopedia]]</ref> |
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==Preparation== |
==Preparation== |
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''Jeongol'' usually contains sliced [[beef]] |
''Jeongol'' usually contains sliced [[beef]] or seafood, [[vegetable]]s, [[mushroom]]s, 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 (dumpling)|mandu]]'' (dumplings). 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.<ref name="jeongol ekc"/> |
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==Varieties== |
==Varieties== |
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A pot of haemul jeongol (jeongol with various seafood)
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| Type | Steworcasserole |
|---|---|
| Place of origin | Korea |
| Main ingredients | Beef or seafood, vegetables, mushrooms, seasonings, broth |
| Variations | Sinseollo |
| Jeongol | |
| Hangul | |
|---|---|
| Revised Romanization | jeongol |
| McCune–Reischauer | chŏnkol |
Jeongol is a category of elaborate stewsorcasserolesinKorean 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 kimchi jjigaeorsundubu 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.[2]
According to the late Joseon era book Manguksamulkiwon Yeoksa (hangul: 만국사물기원역사, hanja: 萬國事物紀原歷史, "The History of Various Objects from all over 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.[3][1] In other Joseon era documents such as Kyeongdo Jabji (hangul: 경도잡지, hanja: 京都雜志), it is mentioned that jeongol was cooked in a vessel called jeolliptu (전립투, soldier's hat) because it resembled a soldier's helmet. In Siuijeonseo (hangul: 시의전서, hanja: 是議全書), 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.[1]
Jeongol usually contains sliced beef or seafood, 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.[1]
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