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Gopchang-jeongol [1] (곱창전골) or beef tripe hot pot [1] is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. [2] [3] Gopchang refers to beef small intestines, [4] [5] while jeongol refers to a category of stew or casserole in Korean cuisine. [6]
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 ...
Gopchang of pork big intestines is usually called dwaeji-gopchang (돼지곱창; "pig gopchang").. In Korean cuisine, food similar to gopchang prepared with beef blanket tripe is called yang-gopchang (양곱창; "rumen gopchang"), [5] while the one prepared with beef reed tripe is called makchang (막창; "last tripe"), [5] and the one with beef large intestines is called daechang (대창 ...
Sinseollo (신선로), elaborate variety of jeongol once served in Korean royal court cuisine. Gopchang jeongol (곱창전골), beef entrails and vegetable stew; Gamja-ongsimi (감자옹심이), variety of sujebi in South Korea's Gangwon cuisine
Gopchang jeongol – Spicy Korean stew or casserole; Gratin – Cooking technique of creating a browned crust Gratin dauphinois – French potato dish; Potatoes au gratin – Cooking technique of creating a browned crust (potatoes gratiné) Green bean casserole – American dish from the 1950s
Lee Bok-soon (42): Jeonggol Kal-guksu; 307 191 October 20, 2021: 308 192 October 27, 2021: 309 193 November 3, 2021: Special appearance as food agents by Jeon Somi and Vince. 310 194 November 10, 2021: Special appearance as food agents by DinDin and Burr9. Alley front at Korea University, Seongbuk-gu, Seoul: Seok Eun-yeol (53): Cheese Hot Pot Rice
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Two bowls of La Paz batchoy with a puto, served in La Paz Public Market. Ingredients of La Paz batchoy include pork offal (liver, spleen, kidneys and heart), crushed pork cracklings, beef loin, shrimp broth, and round egg noodles cooked with broth added to a bowl of noodles and topped with leeks, pork cracklings (chicharon), and sometimes a raw egg cracked on top.