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Jeongol
''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.〔 (Jeongol ) at Encyclopedia of Korean Culture〕 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.〔 (Jeongol ) at Doosan Encyclopedia〕
==History==
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.〔 (Manguksamulkiwon Yeoksa ) at Encyclopedia of Korean Culture〕〔 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.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Jeongol」の詳細全文を読む
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