Jeongol

is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. It is similar to the category of Korean stews called, with the main difference being that are generally made with only a single main ingredient, and named after that ingredient (such as  or ), while  usually contain a variety of main ingredients. An additional difference is that (like ) was originally a dish for upper-class Koreans and members of the royal court, while  was a simpler dish for commoners.

History
According to the late Joseon era book Manguksamulkiwon Yeoksa, originated from ancient times when soldiers would cook their food in iron helmets during times of war for lack of cooking utensils. In other Joseon era documents such as Kyeongdo Jabji, it is mentioned that jeongol was cooked in a vessel called jeolliptu because it resembled a soldier's helmet. In, 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.

Preparation
usually contains sliced beef or seafood, vegetables, mushrooms, and other seasonings, which are boiled with a small amount of broth in a (, pot used for cooking ). They may also include (dumplings). Some are spicy, containing added  or chili pepper powder, although these ingredients may be omitted. The variety of broth used varies according to the type of being prepared.

Varieties

 * - made with mushrooms
 * - made with dog meat
 * - made with tofu
 * - made with various ingredients.
 * - made with beef offal
 * - made with seafood
 * - made with mandu
 * - made with small octopus
 * - a variety of formerly served in Korean royal court cuisine
 * - made with beef but no seafood