Jeongol

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Jeongol
Korean cuisine-Haemul jeongol-02.jpg
A pot of haemul jeongol (jeongol with various seafood)
Type Stew or casserole
Place of origin Korea
Main ingredients Beef or seafood, vegetables, mushrooms, seasonings, broth
Variations Sinseollo
Cookbook:Jeongol  Jeongol
Jeongol
Hangul 전골
Hanja n/a
Revised Romanization jeongol
McCune–Reischauer chŏnkol

Jeongol is a category of elaborate stews or casseroles 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.[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]

History[edit]

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]

Preparation[edit]

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 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[edit]

  • Sinseollo (신선로) - a variety of jeongol formerly served in Korean royal court cuisine[4]
  • Haemul jeongol (해물전골) - made with seafood[4]
  • Nakji jeongol (낙지전골) - made with small octopus[4]
  • Sogogi jeongol (소고기전골) - made with beef but no seafood[4]
  • Mandu jeongol (만두전골) - made with mandu[5][6][7]
  • Dubu jeongol (두부전골) - made with tofu[4]
  • Beoseot jeongol (버섯전골) - made with mushrooms[4]
  • Gopchang jeongol (곱창전골) - made with beef offal[4]
  • Gaksaek jeongol, (각색전골) - made with various ingredients.[8]

See also[edit]

References[edit]

  1. ^ a b c d (Korean) Jeongol at Encyclopedia of Korean Culture
  2. ^ (Korean) Jeongol at Doosan Encyclopedia
  3. ^ (Korean) Manguksamulkiwon Yeoksa at Encyclopedia of Korean Culture
  4. ^ a b c d e f g (Korean) Jeongol t Britannica Korea
  5. ^ Kim Hyeong-woo (김형우) (2006-11-08). 만두집 '다락정' (in Korean). Chosun Ilbo. 
  6. ^ Park Je-seong (박제성) (2007-09-06). 샐러리맨의 만찬]삼선교·양재동 ‘하단’ (in Korean). Kyunghyang Sinmun. 
  7. ^ Gwon Se-jin (권세진) (2006-11-16). 겨울철 별미 만두 맛있는 집 (in Korean). Sekye Ilbo. 
  8. ^ (Korean) Gaksaek jeongol at Doosan Encyclopedia

External links[edit]