With the drop of temperature, people are looking forward to a steaming pot of soup. Korean cuisine has a lot to offer in regards to the varieties and richness of its flavors. There are two Korean stews that have gained substantial popularity throughout the years and those are jeongol and jjigae.
These dishes can be found in almost every household and Korean restaurants serving them as food but also providing warmth in the cold winters. These often include sitting down with family around the table or having a warm calm evening at home. These meals also have a deep sense of culture that has been passed down through time.
In this article we will be looking at these two Korean classics, how they differ from each other and how they can be made at home. For those who want go out and enjoy the flavor without having to cook, we will highlight the different restaurants offering Korean cuisine such as Dalgopchang BBQ and how they are changing their flavours of the traditional dishes.
Understanding the Basics: What is Jeongol?
Jeongol is hot-pot stew that families and guests have treasured as the “complex form of pictorialism” during celebrations. This dish is distinctive because of the way it is served, without dependencies over how it is plated, since it is presented in a ginormous, round, shallow pot put right at the middle of the table.
It is the tradition for Jeongol to consist of many ingredients such as, beef, fish, veggies, mushrooms, etc. That are immersed in soup or broth. But what makes jeongol special as well is how it is relative to other stews as the meal is shared where everyone bathed one piece of the dip into already prepared broth with semi boiled pieces so that the dip was semi cooked before consumption.
Still history is debated on when Jeongol came to existence. Some scholars pine its origin to the royal court dishes of the Joseon Dynasty. Where it was practiced to be eaten by only high ranked individuals ‘guests’ as it was an expensive dish.
However due to the changing times even jeongol is not what it used to be and today it is flexible and varies from region to region including its ingredients. Soup or broth prepared in Jeongol generally are a mixture of stock, soy sauce, gochujang, garlic and ginger and highlights the deep essence of meat after ingestion.
The Comforting Nature of Jjigae
Now, jjigae is one of the favorites. It is a Korean stew that is perhaps more considered an everyday meal. Although some similarities are present with jeongol, jjigae is prepared as a thicker stew with fewer components. One of the most popular jjigae ingredients is doenjang (fermented soybean paste) or even Korean chili paste. Meat, pork, beef, tofu, and seafood are common protein additives to the dish. This is accompanied by other vegetables such as zucchini, potatoes and onions to enhance the flavor.
Based on the two most widely used ingredients, jjigae includes both hadis-jjigae and kimchi-jjigae. There are many varieties of these stews, which surely are basic to Korean families.
These, like many other variations, are unique to every family due to the fact that each family has their own custom preparation method depending on what is preferred or what is in the kitchen. Most people enjoy eating jjigae while adding a bowl of rice and a number of select banchan (sides). This makes the stew more attractive, and for many, it completes the meal.
The ease of preparation and common ingredients used in jjigaenare almost always around make it an ideal dish for consumption at any time be it a week day for lunch or during the weekend and this is why jjigae is known to be Korean comfort food. On one hand jeongol is more of a festive dish but on the other, jjigae is known to be sometihng that can be eaten every day.
Jeongol vs. Jjigae: Key Differences
A number of jeongol and jjigae have won hearts of many Koreans however the two are different in not only their forms but also in how they are enjoyed or prepared.
- Ingredients: Traditionally, a wide variety of meat, seafood, vegetables, and mushrooms are used in jeongol, a complex and delicious hot pot stew served in one pot. jjigae on the other hand is a more basic stew consisting of single protein along with tofu and a couple of vegetables.
- Cooking Method: Instead of being brought to life through boiling the broth with the rest of the ingredients in a pot, which allows for a more hands on experience, jeongol is served at the table where ingredients are dipped in it to enhance flavor. Preparing jjigae is an easier process as it can be place all in a single pot on top of a stove and then shortly after served in individual bowls.
- Occasions: Jeongol is generally consumed during events that are important such as holidays or family get-togethers where it is the core item enjoyed. However, jjigae can be classified as a daily dish as it is a comfort food that Korean families consume regularly.
- Flavor Profile: Both have their own set of distinct strong and tasty broth bases but Generally jeongol is more salty and pungent than its counterparts due to the presence of multiple types of ingredients which have been cooked for an extended period of time. Jjigae, on the other hand; depending on the version one is having, can be spicy, sour or even mild and has a more simplistic taste.
Bringing Jeongol and Jjigae to the Table at Dalgopchang BBQ
During the time you’re having BBQ at Dalgopchang BBQ in Carrollton, DFW you can order traditional stews as well since they are on the menu, thus giving you a full Korean dining experience, even though Dalgopchang BBQ revolves mostly around grilled meat. The fact that both jjigae and jeongol are included means people don’t have to pick between the two and can have both together, that is, the grilled meats and the Korean BBQ stews.
Jjigae is another popular item on the Dalgopchang BBQ menu where it is often served with gopchang, which goes hand in hand with gopchang. Like other stews, gopchang got its spicy punch by complementing the perfect ingredients to the dish.
Often, the jeongol at Dalgopchang can be consumed together with a number of friends or family who sit together to share a nourishing and tasteful hot pot for a mealtime experience.
How to Make Korean Stews at Home
For those seeking an alternative approach instead of heading out, Korean Stews such as jeongol or jjigae can easily be concocted using a few ingredients. To help aid those who have not cooked korean cuisine before, the following makes for the best guide:
How to Make Jeongol (Hot Pot Stew)
- Ingredients: A variety of proteins (beef, pork, or seafood), mushrooms, tofu, cabbage, carrots, and potatoes. For the broth, you will need Korean chili paste (gochujang), soy sauce, garlic, ginger, and stock.
- Preparation: First, take all your ingredients and layer them nicely in a big hot pot or dish. Add the broth ingredients into the pot and set it on a flame. Add the necessary ingredients, once the water is boiling, reduce the flame and let everything simmer and combine. Serve it on the table, and let everyone put their ingredients into the broth while it heats up.
How to Make Jjigae (Korean Stew)
- Ingredients: The ingredients include the protein of your choice whether it be tofu, pork, or beef, the vegetables consisting of zucchini and potatoes, and the broth base which consists of gochujang or doengjang (fermented soybean paste).
- Preparation: Firstly, put some oil into the pot and add garlic and onion for frying. Combine it with your broth ingredients which consist of paste, stock and so on, let everything heat up until it starts boiling. The simmering part includes putting the vegetables and protein and letting it sit for around 30 minutes. Serve the Jjigae with rice and some side dishes.
The ingredients for both of these dishes are provided at in house Dalgopchang’s market at local Korean grocery stores. You’ll have everything to satisfy your craving for an authentic Korean meal right at the comfort of your home.
A Taste of Tradition in Every Bite
Jeongol and jjigae are Korean stews that are more than just comfort food – they are part of what it means to be Korean, their history and the way they eat. These wrappes have existed with the people and their families during festive times as well as during normal meals.
No matter how you enjoy them whether at a restaurant such as Dalgopchang BBQ or making in your kitchen, jeongol and jjigae are the traditional ones that will always be at ease.
As Korean food grows further in the numerous countries so do these stews which many in particular start loving even more during the cold months. The next time you think of eating something warm, thick and full of strong taste try order ‘jeongol’ or ‘jjigae’ as they are the proper stews which can be enjoyed with good food and culture.
