Jeongol (전골) refers to a type of steam pot stew that contains a variety of vegetables, meat and other ingredients. Jeongol tends to have a watery soup, and the taste varies with the soup stock that is used to make that particular jeongol. Jeongol is usually prepared in a jeongol pot called jeongolteul (전골틀). There are several varieties of jeongol. Let’s take a look at some:

Haemul jeongol (해물전골) is a seafood jeongol. The seafood ingredients may include prawns, clams, crab legs, squid, seaweed, and fish. In addition to the seafood, vegetables like nappy cabbage, onions and hot peppers are also put in the stew. Due to the strong smell that seafood can emit, some lemon juice and mint leaves are also included.

Gopchang jeongol (곱창전골) is cow intestine jeongol. To remove any unpleasant smells, the intestines are cleaned and washed several times. The soup stock used is a beef soup stock. Red pepper powder is also added to the soup, giving it a spicy taste. Vegetables include scallions, green and red peppers, zucchini and sliced carrots.

Dubu jeongol (두부전골) is tofu jeongol. Since tofu is soft and can break apart easily, they are tied together with scallion strips. Tying the tofu squares together is optional. Some people just fry the tofu before they put it in the pot. This hardens the tofu, making it easier to eat. Small chunks of beef, eggs, and soybean sprout is also added.

Beoseot jeongol (버섯전골) is mushroom jeongol. Different kinds of mushrooms like pyogo (표고) and paengi beoseot (팽이버섯) are used. The typical meat used is either thinly sliced pork or beef. Vegetables include cabbages, green peppers, carrots, soybean sprouts and squash. Seasonings include garlic, ginger and salt.

Mandu jeongol (만두전골) is a dumpling jeongol. In addition to the dumplings, sometimes small spicy rice cakes are placed in the jeongol. Ingredients like baby shrimp, mushrooms, zucchini, eggs, seaweed strips and chicken chunks are mixed together with some salt and anchovy broth. Optional ingredients include noodles.