🔍 Discover Food
15 foods found
Seafood soup
해신탕 · hae-sin-tang
A nourishing soup made by simmering chicken with seafood (mainly octopus and abalone), where the umami of the seafood blends with the tender texture of the chicken.
Seafood soup
해천탕 · hae-cheon-tang
A soup dish made by simmering chicken, octopus, abalone, and other ingredients together, where the umami of the seafood blends with the rich flavor of the chicken.
Galbi-jeongol
갈비전골 · galbi-jeongol
A Korean hot pot dish made by placing beef short ribs and various vegetables and mushrooms in a large pot, then pouring in broth to cook directly at the table. The meat cooks tenderly, and the broth reduces, creating a deep flavor. Enjoy the cooked ingredients first, and finish with rice or noodles added to the pot.
Gopchang Jeongol
곱창전골 · gopchang-jeongol
A Korean hot pot dish made by placing beef small intestines, vegetables, mushrooms, etc. in a large pot and pouring broth over it to cook directly at the table. The chewy texture of the intestines combines with various ingredients to create a deep flavor.
Nakji Jeonggol
낙지전골 · nakji-jeongol
Nakji and various vegetables and mushrooms are placed in a large pot, and broth is added to cook it directly at the table. The chewy texture of nakji and the freshness of the vegetables blend together, and as the broth reduces, it adds a deeper flavor. Enjoy the cooked ingredients and finish off with rice or noodles.
Tofu Jeongol
두부전골 · dubu-jeongol
This is a communal dish where tofu, vegetables, and mushrooms are neatly arranged in a wide pot, and broth is poured in to cook directly at the table. The soft texture of tofu and the freshness of various vegetables blend together, deepening the flavor of the broth. Enjoy cooked ingredients first, then add rice or noodle to finish.
Perilla Seed Hot Pot
들깨전골 · Deulkkae-jeongol
This is a communal dish made by placing beef, mushrooms, and vegetables in a wide pot and pouring broth with perilla seed powder, which is cooked directly at the table. The nutty flavor of the perilla seeds melds into the broth, adding deep richness while the broth reduces and thickens as the ingredients cook. Enjoy by taking out the cooked ingredients first, then finish off with rice or noodles.
Dumpling Hotpot
만두전골 · mandu-jeongol
A Korean hotpot dish that consists of dumplings and various vegetables and mushrooms cooked in a large pot at the table with broth. As the ingredients cook, the broth becomes richer, and diners can enjoy eating the cooked ingredients before finishing with noodles or rice.
Mushroom Jeongol
버섯전골 · beoseot-jeongol
A communal dish where a variety of mushrooms and vegetables are neatly arranged in a large pot and cooked at the table by pouring in broth. As the ingredients cook, the broth reduces and deepens in flavor, and you enjoy the cooked ingredients before ending with rice or noodles added for a final treat.
Bulnak Jeongol
불낙전골 · bul-nak-jeongol
A hot pot dish that includes beef and octopus cooked in a large pot with broth, served directly at the table. The deep flavor of the beef and the chewy texture of the octopus blend together, with the broth becoming richer as it reduces. Typically enjoyed slowly with multiple people gathered around, finishing with rice or noodles added.
Shrimp Hot Pot
새우전골 · sae-u-jeong-gol
A Korean-style hot pot dish where shrimp and various vegetables and mushrooms are cooked in a broth right at the table. The texture of freshly cooked shrimp and vegetables harmonize, and the broth thickens for a deeper flavor.
Eomuk Jeongol
어묵전골 · eomuk-jeongol
A gathering-style dish where eomuk and various vegetables are placed in a wide pot and boiled directly at the table. The chewy texture of the eomuk combines with the freshness of the vegetables, and the broth reduces to create a deep flavor. People sit together to eat the cooked ingredients, and for the finale, noodles or rice are added for enjoyment.
Seafood Hot Pot
해물전골 · hae-mul-jeon-gol
A Korean hot pot dish that combines various seafood and vegetables in a large pot, boiled at the table and eaten fresh. The fresh taste of seafood and the crunch of vegetables come together to enrich the broth.
