Chef Jeong-sun
Bulnak-jeongol (불낙전골, Beef and Octopus Hot Pot)
Sweet marinated bulgogi and quick-cooked nakji meet in a shallow jeongol pan, arranged by color, simmered at the table, and kept honest with a clean anchovy-kelp broth.
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Chef Jeong-sun
Dubu-jeongol (Stuffed Tofu Hot Pot)
Golden tofu pockets filled with seasoned beef, set among mushrooms, minari, and colored vegetables, then simmered tableside in a clear broth so every ingredient keeps its own voice.
Chef Jeong-sun
Kimchi-jeongol (Kimchi Hot Pot)
A wide table hot pot of sour kimchi, pork, tofu, and mushrooms, arranged before the broth goes in and simmered gently so the jar seasons the whole meal.
Chef Jeong-sun
Nakgopsae (Busan Octopus, Tripe and Shrimp Pot)
A Busan table pot of octopus, beef gopchang, and shrimp, arranged raw, simmered in red sauce, then reduced until the last spoonful belongs over rice.
Chef Jeong-sun
Mandu-jeongol (Korean Dumpling Hot Pot)
A winter table pot of dumplings, cabbage, tofu, and mushrooms, arranged first for color and balance, then simmered gently so the mandu stay whole and the broth stays clean.
Chef Jeong-sun
Sinseollo (Royal Court Hot Pot)
The court jeongol called yeolguja-tang, built in a chimney pot with clear beef broth, meatballs, fish jeon, seafood, mushrooms, and five-color vegetables arranged before the table sees the first simmer.
Chef Jeong-sun
Domimyeon (도미면, Court Sea Bream Noodle Hot Pot)
A Joseon court jeongol from the 1795 banquet records, with pan-fried sea bream, seasoned beef, mushrooms, egg garnish, and noodles arranged by color before clear broth meets the pot.
Chef Jeong-sun
Beoseot-jeongol (Mushroom Hot Pot)
A wide shallow pot of autumn mushrooms, thin beef, tofu, and clear anchovy-kelp broth, arranged by color first and simmered at the table so every mushroom still tastes like itself.
Chef Jeong-sun
Sundae-jeongol (순대전골, Blood Sausage Hot Pot)
A market-stall jeongol of blood sausage, pork offal, cabbage, minari, and perilla seed, arranged in a shallow pan and simmered at the table until the broth leaves enough behind for fried rice.
Chef Jeong-sun
Gopchang-jeongol (Beef Intestine and Tripe Hot Pot)
A shared Korean hot pot of cleaned beef intestine, tripe, greens, mushrooms, and spicy broth, where the chew is earned before the pot ever reaches the burner.
Chef Jeong-sun
Eobok-jaengban (Pyongyang Brass-Tray Hot Pot)
A Pyongyang sharing pot built on clear beef broth, thin slices of boiled beef and tripe, dumplings, mushrooms, and noodles, arranged first by color and cooked together at the table.
Chef Jeong-sun
Bulgogi-jeongol (Bulgogi Hot Pot)
Pear-sweetened bulgogi, mushrooms, greens, and a modest bundle of dangmyeon arranged in a shallow pot, then simmered at the table so dinner happens from the center outward.
Chef Jeong-sun
Nakji-jeongol (Spicy Small Octopus Hot Pot)
A shared jeongol pan of small octopus, mushrooms, tofu, and greens in a clean spicy broth, cooked at the table so the nakji curls tender instead of turning tough.
Chef Jeong-sun
Haemul-jeongol (Seafood Hot Pot)
A briny Korean seafood hot pot arranged by color, broth poured over at the table, and simmered just long enough for crab, clams, shrimp, and squid to turn sweet.
Chef Jeong-sun
Dak-hanmari (Whole Chicken Hot Pot)
A whole chicken simmered gently at the table with garlic, leek, potato, and rice cakes, then finished with kalguksu noodles in the clear broth Seoul lines up for.
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