Dishes
Stews & Hot Pots 찌개·전골
14 Korean stews and hot pots explained — what's in each one, how spicy it is, and how to order it.
Jjigae (찌개) is a thick, well-seasoned stew with less broth than soup, served bubbling in a pot and eaten with rice. Jeongol (전골) is a hot pot: the ingredients come raw or half-cooked in a wide pan and cook on a burner at your table, usually for two or more people.
Good to know
Kimchi stew and soybean paste stew are the everyday stews, and many restaurants serve a small soybean paste stew with grilled meat or set meals. A stew is often ordered per person but arrives in one pot to share — check whether rice (공깃밥, gonggibap) is included, as some places charge for it. With a hot pot, the last step is to add noodles or rice to the leftover broth.
Questions about Korean stews and hot pots
What is the difference between jjigae and jeongol?
Jjigae is a stew cooked in the kitchen and brought to you bubbling. Jeongol is a hot pot of raw ingredients that you cook at the table on a burner, usually for two or more.
Which Korean stew should I try first?
Kimchi stew (kimchi jjigae) and soybean paste stew (doenjang jjigae) are the classics you will find almost everywhere. If you do not eat spicy food, try a bulgogi or whole chicken hot pot.
Which Korean stews and hot pots are not spicy?
Not spicy: Bulgogi Hot Pot, Whole Chicken Hot Pot.