Jeongol

Jeongol (전골) is a Korean hot pot dish characterized by a flavorful broth in which a variety of ingredients are simmered and served communally in a shallow or wide pot. Common ingredients include thinly sliced beef or pork, seafood such as shrimp and squid, mushrooms, tofu, and assorted vegetables, with noodles sometimes added toward the end.

Preparation and flavor: The broth is typically based on anchovy or beef stock, seasoned with soy sauce, garlic, sesame oil, and chili paste or flakes (gochujang or gochugaru) to provide heat and depth. The ingredients are arranged around the pot and cooked at the table or in the kitchen, allowing diners to add or remove items as they prefer.

Variants: Haemul jeongol emphasizes seafood, bulgogi jeongol centers on marinated beef, and dakjeongol uses chicken. Regional and seasonal variations add different vegetables, mushrooms, and seasonings, reflecting local tastes.

Serving and dining style: Jeongol is typically served hot in a communal pot, accompanied by rice and dipping sauces. The pot can be kept simmering on a portable burner, and noodles or rice may be added to the remaining broth at the end to absorb flavors.

Relation to other dishes: It is distinct from jjigae (stew) in its broader selection of ingredients and its table-cooked, shared presentation, though both are common formats in Korean cuisine.