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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. [1] 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 ...
Nabemono are stews and soups containing many types of ingredients that are served while still boiling. Nabe is thus typically enjoyed in cold days or the winter. In modern Japan, nabemono are kept hot at the dining table by portable stoves. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from ...
Ingredients often include leafy vegetables, yam, tofu, pomfret and other seafood, beef balls, fish balls, pork balls, mushrooms and Chinese noodles, among others. Teochew hot pot, like other Chinese hot pots, is served in a large communal metal pot at the center of the dining table. Teochew Oyster Congee 蠔糜 / 蠔仔 / 潮州蠔仔肉碎粥
Vegetable sinseollo. Although the origin of the dish was based on vegetables, meat and fish were added in later years. [6] Up to 25 ingredients may be used in making the dish, such as beef, pork, chicken, pheasant, fish, abalone, sea cucumbers, and various vegetables.
Fish tofu (Chinese: 鱼豆腐; pinyin: yú dòufu) is a fish product that resembles the form and texture of tofu. It is made from fish paste (also known as surimi ). [ 1 ] [ 2 ]
Dojō nabe. Dojo nabe (Japanese: 泥鰌鍋 or ドジョウ鍋; dojō nabe) is a Japanese nabemono dish. [1] To prepare the dish, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked in cold sake and then cooked alive.
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi.
Sukiyaki (鋤焼, or more commonly すき焼き; [sɯ̥kijaki]) is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce ...