Polydish city guide
Best Jeongol in New York
“A hot pot of many ingredients, originally fit for Korean royalty—jeongol brings multiplicity to the table.”
What the real thing tastes like
Jeongol (Korean: 전골) 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 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. 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.
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Jeongol is a Korean hot pot where meat, mushroom, seafood, and seasonings tumble together in broth and come alive over heat. Unlike its humbler cousin jjigae—which builds its identity around a single ingredient—jeongol celebrates multiplicity, layering several main players into one pot. Born in royal courts and upper-class tables, it carries that legacy of abundance and care.
Order it here when it has
- variety of main ingredients
- elevated historical pedigree
- similarity to beloved jjigae format
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Jeongol on Polydish →