hotpot
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1. outline
It is a type of Korean cuisine where ingredients are boiled in broth, the ingredients are taken out, and the broth is eaten later. Seoul-style bulgogi, also called bulgogi hotpot, is especially famous.
2. etymology
In the history of the origin of the world's objects written by Jang Ji -yeon , the word hotpot is called a prostate goal because the word of hotpot is combined with a vessel in the prostate . It was because the courage to eat the hotpot resembles the helmet used to fight. It is not a common helmet, but a torso -like pitch like a prostate. So, in the battlefield, the soldiers were derived from eating the helmet and eating food.[1] Jang Ji -yeon explained the hot pot and the hot pot.
In Gyeongdo Japji (京都雜志), written by Yoo Deuk-gong , it is explained that the shape of the bowl was like a hat, so the iron bowl began to be called Jeonriptu (氈笠套). He explained the origin of the name Jeongpot and the origin of the Jeongpot dish by saying that meat was grilled on the flat part of the Jeongpot bowl and vegetables were boiled on the hollow part and then started to be eaten together.
The executive economic journal written by Seo Yu -gu explains more details about hot pot cuisine. Place a prostate bowl on the charcoal fire, add green onions, buttercups, radish and soy sauce, and boil them on the edges.
Published in the late Joseon Dynasty[2] The Siui Jeonseo (是議全書) explains the development of hotpot cuisine by saying that the soup is made with soy sauce as well as various seasonings in a hollow and eaten by adding bamboo shoots, octopus, and oysters.
In other words, in Korea, Jeongol was a type of dish where you eat a soup called Jeonripgol and grilled food together. However, because the bowl called Jeonriptu is special and difficult to use universally, people began to eat Jeongol in a regular pot, and as a result, Jeongol changed to its current form and the name of the food was shortened from Jeongol to Jeongol.
In Gyeongdo Japji (京都雜志), written by Yoo Deuk-gong , it is explained that the shape of the bowl was like a hat, so the iron bowl began to be called Jeonriptu (氈笠套). He explained the origin of the name Jeongpot and the origin of the Jeongpot dish by saying that meat was grilled on the flat part of the Jeongpot bowl and vegetables were boiled on the hollow part and then started to be eaten together.
The executive economic journal written by Seo Yu -gu explains more details about hot pot cuisine. Place a prostate bowl on the charcoal fire, add green onions, buttercups, radish and soy sauce, and boil them on the edges.
Published in the late Joseon Dynasty[2] The Siui Jeonseo (是議全書) explains the development of hotpot cuisine by saying that the soup is made with soy sauce as well as various seasonings in a hollow and eaten by adding bamboo shoots, octopus, and oysters.
In other words, in Korea, Jeongol was a type of dish where you eat a soup called Jeonripgol and grilled food together. However, because the bowl called Jeonriptu is special and difficult to use universally, people began to eat Jeongol in a regular pot, and as a result, Jeongol changed to its current form and the name of the food was shortened from Jeongol to Jeongol.
3. characteristic
Jeongol can be clearly differentiated depending on the way it is made or eaten. Obviously, from the perspective of the eater, the image of hotpot, which is made on the spot by pouring in the broth, the image of soup with thick soup, and the image of stew , which is in between , are roughly reminiscent and distinguishable, but in everyday life, the ingredients are the same, but depending on how you eat them, there are soups and tangs such as instant tteokbokki and tteokbokki , seafood stew and seafood hotpot, earthen pot bulgogi and bulgogi hotpot , budae jjigae, and Johnson soup . In many cases, it is difficult to classify it as a hotpot or stew.
Among them, Budaejjigae and instant tteokbokki supplied by eating out are obviously hot pots, but they are called stew and stir -fry, respectively. In addition to the soup, the stewed chicken doritang or the stir -fry cuisine is also the same. This is because it has been changed to the present form. This is because consumers' preferences have changed due to the overall way of eating and changes in food culture.
In the meantime, the sponge also sorted the dried pile and said, 'If it is not boiled, the hotpot , when it comes out.' In this way, the difference between cooking or form often produces different foods. For example, if you do not cook the ingredients, then cook it raw , then cook it, and become a bandit .
Among them, Budaejjigae and instant tteokbokki supplied by eating out are obviously hot pots, but they are called stew and stir -fry, respectively. In addition to the soup, the stewed chicken doritang or the stir -fry cuisine is also the same. This is because it has been changed to the present form. This is because consumers' preferences have changed due to the overall way of eating and changes in food culture.
In the meantime, the sponge also sorted the dried pile and said, 'If it is not boiled, the hotpot , when it comes out.' In this way, the difference between cooking or form often produces different foods. For example, if you do not cook the ingredients, then cook it raw , then cook it, and become a bandit .
4. Differences from soup , stew , and stew
The volume ratio of soup and ingredients suggested by the Korean Functional Chef is as follows:
- Soup: The ratio is (broth) 3, (ingredients) 1. There is a lot of water and little material. Add meat or vegetables and simmer relatively briefly. There are exceptions, such as soybean paste soup, but the basic rule is that no seasoning is used and the seasoning is milder than stew. It is usually only lightly seasoned with salt. I do not even use soy sauce because the color of the soup becomes cloudy, but if I must use it, I use soup soy sauce, a special soy sauce. It is mainly a soup-based dish.
- Soup: The ratio is 2 (broth) and 1 (building material). A dish that has a deep flavor by boiling meat or bones for a long time is called a stew. It is a food enjoyed with more ingredients than soup and less broth than stew. When there are not many ingredients, such as seolleongtang, add somen, etc. to make up the remaining ingredients.
- Stew: The ratio is 3 parts (broth) and 2 parts (ingredients). It is boiled thickly with seasonings such as red pepper paste and soybean paste, and is characterized by a stronger seasoning than soup. It is mainly eaten with dried ingredients in salty soup. Boil it and serve it on the table when finished.[3]
- Jeongol: A stew that is put on the table and boiled before your eyes without being boiled in advance is called a Jeongol.
5. type
- Dumpling Hotpot
- Mushroom Hotpot
- Sundae Hotpot
- Gopchang Hotpot
- Kimchi Hotpot
- tofu hot pot
- Bulgogi Hotpot
- Octopus hotpot : Jobang octopus is especially famous.
- Gaksaejeongol: It refers to 'pot hotpot' and is also called 'assorted hotpot' or 'assorted hot pot'.
- Pork ribs hotpot: It is also called water ribs.
[1] The pitches used at this time would have been a stylish pitch or a resident pitch . The prostate is made of a kind of felt, so it is not suitable for heating, and in the early stages of prostate, only the commander was worn.[2] It is believed to have been written in the late 1800s. This cookbook became known after Shim Hwan-jin, the county governor at the time, copied a cookbook kept at the Sangju County Office and passed it on to his daughter-in-law. It is evaluated as a book that provides a good explanation of various cuisines of the late Joseon Dynasty.[3] It is easy to get confused if you add jjaggeul , which is used for ‘mixing and eating’ . You can think of it as a modified version of jjageul-i stew.
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